Effect of biological and chemical preservatives on the shelf life of West African soft cheese

Abstract

The effect of biological extracts on the storage qualities of West African soft cheese was evaluated in a
completely randomized design model within a 15-day period. The control and the treated cheeses were
stored under ambient temperature and assessed for the pH, titrable acidity, moisture content and crude
protein. The pH and titrable acidity rose (P<0.05) with ginger extract preservant. The crude protein and
moisture content were increased (P<0.05) by preservation. The ginger extract was found to be the most
effective method of reducing microbial load, followed closely by the garlic extract. The ginger extract
treatment extended the shelf life of cheese for 15 days. Treatment of West African soft cheese with
ginger extract may not markedly alter the nutritional quality but appeared promising as it has a
preservative property.