Optimization of the production of local cheese from cow milk processed with the seed of Moringa oleifera was written by Adesina, Adedeji R.;Ogunmoyela, Olugbenga A. B.;Arisa, Ngozi U.;Ololade, Zacchaeus S.. And the article was included in Journal of Food Processing and Preservation in 2022.Category: alcohols-buliding-blocks This article mentions the following:
This study was carried out to optimize the production process and assess the quality parameters and shelf life of cheese product obtained from cow′s milk using Moringa oleifera seeds extract as a coagulant. Optimum processing conditions were determined using response surface methodol. (RSM). The optimum conditions established showed 1.5% concentration of M. oleifera seed extract and 55°C coagulation temperature Cheese made was subjected to physicochem., sensory, and microbiol. analyses and compared with cheese produced using Calotropis procera extract as a coagulant (CPC1). Shelf life studies were carried out by subjecting them to storage at ambient and refrigeration temperatures for 10 days. Results showed that cheese produced using M. oleifera seed extract as a coagulant (MOC) had the highest protein and fat contents of 28.14% and 17.68%, resp. The sensory attributes were improved and it had the longest shelf life of 8 days at ambient temperature (28 ± 2°C). This study showed that optimization of the cheese production resulted in cheese with better proximate characteristics, sensory attributes, and longer shelf stability. Novelty impact statement : This research showed that Moringa oleifera seeds extract has better coagulating and antioxidant properties when compared with the conventional extract (Calotropis procera) used in the production of local cheese. The cheese produced with the former had a better yield, proximate characteristics, sensory attributes, and longer shelf stability. Basically, the preservative ability of this natural extract is very commendable as it does not have any side effects unlike other synthetic preservatives used in dairy products and is also readily available. In the experiment, the researchers used many compounds, for example, (2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6Category: alcohols-buliding-blocks).
(2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Category: alcohols-buliding-blocks
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts