[01] Adeniyi Olayemi Adebayo, Institute of Biological, Environmental, and Rural Sciences, Aberystwyth University, Wales, United Kingdom. [02] Abata Emmanuel Orimisan, Department of Chemistry, Federal University of Technology Akure, Akure, Nigeria. [03] Akande Yetunde Omobola, Department of Nutrition and Dietetics, Federal Polytechnic Ede, Ede, Nigeria. [04] Abata Gbenga Daniel, Department of Nutrition and Dietetics, Federal Polytechnic Ede, Ede, Nigeria.

The study is aimed to determine the chemical composition of soft cheese precipitated with different coagulants. The results for the proximate analysis shows that the moisture content of the samples ranges between 39.883±0.130% and 49.366±0.563%, with an average value of 45.902% and no significant difference between the samples. The ash content ranges from 1.676±0.128% and 1.825±0.035%, with an average value of 1.782%, the result shows that there was a significant difference at level of significance of (P<0.05) between the values of the sample X and Y. The protein content of cheese ranged from 18.613±0.357% to 26.350±0.395% with an average value of 21.792%, no significant difference at (P>0.05) between the samples. For the minerals, the Potassium content was the highest followed by Calcium and Sodium the least. The result of overall acceptability in the sensory evaluation shows that there were no significant differences between sample X, Y, and Z. The highest value was found in sample X with a value of 6.00 where Sample X was overall acceptable. The Soft cheese that was coagulated with Lime Juice (Y) has the highest sensory score. The study concluded that the Soft cheese which was coagulated with Sodium apple (X) has high nutritional value, it contains good amounts of protein, contains all the essential amino acids.

Nutritional Value, Coagulants, Precipitate

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