ABSTRACTCheese was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara State polytechnic Ilorin, Kwara State and analysis of some parameter was carried out on evaluation of cheese quality using graded levels of different plant extracts as coagulant such as C.procera, C.papaya and lime fruit juice. The Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of the whey, Time of coagulation, Texture of the cheese Taste of the cheese and P...
TABLE OF CONTENTS Title Page Abstract Certification Dedication Acknowledgement Table of Content CHAPTER ONE: 1.0 Introduction 1.1 Background of the Study 1.2 Statement of the Problem 1.3 Objective of the Study 1.4 Justification CHAPTER TWO: 2.0 Literature Review 2.1 Important of groundnut CHAPTER THREE: 3.0 Research and Methodology 3.1 Study Area 3.2 Sampling Technique 3.3 Data Collection 3.4 Method of Data Analysis 3...