INDIGENOUS MILK COAGULANTS AND THE TRADITION OF CHEESE MAKING IN NIGERIA: A REVIEW

Abstract

This paper reviews the use of indigenous milk coagulants in the process of cheese making. It covers the usage of vegetable, chemical as well as enzymatic coagulants in cheese making tradition in Nigeria. Cheeses produced in Nigeria using vegetable extract, extract from animal origin and chemical as coagulant are documented. Indigenous milk coagulants plays a vital role in cheese making but less investigated in Nigeria. Much work remains to be done to understand indigenous milk coagulants action during cheese maturation and further characterization.