Local West African cheese (Wagashie) samples from unpasteurized full-fat milk (UFFM), pasteurized full-fat milk (PFFM) and partially pasteurized skimmed milk (PPSM) were prepared and a fourth (control) was purchased from a local commercial producer. The study was to determine chemical changes of the Wagashie samples over a four week storage period. All the four Wagashie samples were vacuum-packaged at pressure of 11.1 bars and stored at 12°C. Chemical tests (moisture, crude proteins, fat, free fatty acid and pH) were conducted on week zero, one, two and four. Percent moisture (wet basis) and FFA, after the storage period, reduced and increased (p< 0.05) respectively. Percent protein (wet basis) remained unchanged (p> 0.05) in samples PPSM and PFFM but increased (p< 0.05) in the other two samples. Percent fat increased in PPSM and control but decreased in the other two samples (p< 0.05). pH of all the Wagashie samples reduced (P< 0.05) at the end of storage. The study showed that the greatest change in terms of the parameters considered occurred in the control after storage.
Key words: Wagashie, vacuum packaging, chemical stability.
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