Proximate Effect of Drying on the Qualities of Local Cheese Dried With Freeze Dryer

Three different samples of cheese were used to investigate the effect of freeze drying on the nutritional content of local cheese. Sample A was obtained from Bida in Niger state. While samples B and C are obtained from Suleja and Kontagora respectively all in Niger state. The results of the proximate analysis showed that sample A with initial moisture content of 0.62 has a calorific value (calculated from the amount of carbohydrate, protein and fat) of 557.01 Kcal/100g after freeze drying at a temperature of 25 o C and a chamber pressure of 2.7 N/m 2 for 5 hours. This is above the minimum recommended standard value of 465 Kcal/100g by Food and Agricultural Organization (FAO) and World Health Organization (WHO) for Milk and dairy products. The calcium content was 311 mg lower than the minimum standard value of 1000 mg by FAO and WHO. Samples B and C have calorific values of 511.2 Kcal/100g and 560 Kcal/100g after freeze drying at 25 o C, 27 N/m 2 and 5 hours respectively. These are both above the minimum recommended standard value. The calcium contents for both samples B and C are 311 mg and 304 mg respectively which in both cases are lower than the standard minimum stipulated value by FAO and WHO. With these results, freeze drying can be a good option for drying local cheese in order to retain its nutrients and also increase its shelf-life for later human consumption.