Abstract

A study was conducted to compare the effect of different levels of Eucalyptus oil (EO) and Lemongrass oil (LO) on the shelf-life of fresh West African soft cheese (wara) in a completely randomized design model for a 28-day period (n=60). The experiment consists of Treatment A (Control, Cheese kept in the whey), Treatment B (75% EO + 25% LO) and Treatment C (50% EO + 50% LO). The results showed similarity in the evaluated parameters (Crude protein, fat and dry matter contents). The ash content was numerically highest in C (5.75%) and least in A (5.00%). The sensory properties were described by positive attributes such as high general acceptability and flavor for Treatments B > C > A. While the microbial evaluation showed least colony unit for Treatment B followed closely by C and A in that order. In conclusion, while both Eucalyptus oil 75% plus 25% lemon grass had a positive impact on the nutritional, sensory and microbial values, whey had no quality to significantly enhance the nutritional, sensory and microbial qualities of West African soft cheese.

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