Abstract
In this study, effects of drying temperature on the physico-chemical and microbiological characteristics of Waragashi were investigated. Three types of produced Waragashi were investigated. The first one (V1) was obtained after coagulation of milk, the second called coloured Waragashi (V2), was obtained by boiling V1 for three minutes in aqueous solution of Sorghum vulgaris panicle (15 g/L) and the third one, refined Waragashi (V3) was obtained by boiling for three minutes, the Waragashi V1 into aqueous solution of S. vulgaris panicle (15 g/L), salt (10 g/L) and potash (3 g/L). The three fresh Waragashis contained 64.26, 57.34 and 54.04% moisture, respectively, for white Waragashi (V1), colored Waragashi (V2) and refined Waragashi (V3), while dried samples varied between 12.28 and 15.57%. The corresponding dried Waragashi were firmer than the fresh ones. Moreover, the colored cheeses (V2) were firmer (60.08 ± 5.40N and 206.4 ± 13.70 N) than the refined one (38.57 ± 3.10 N and 55.89 ± 5.89 N). After 48 h of drying, all samples showed a decrease of micro-organisms (mesophilic total bacteria, lactic bacteria, yeasts and moulds, Enterobacteria and Staphylococcus spp.) counts. However, drying at 45°C preserve more the physico-chemical characteristics of Waragashi.
Key words: Waragashi, cheese, drying, physico-chemical characteristics, microbiological quality.
