IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 14, Issue 11Ser. I (November 2020), PP 01-06 www.iosrjournals.org DOI: 10.9790/2402-1411010106 www.iosrjournals.org 1 | Page Physico-chemical and sensory properties of unripened cheese fortified with food grade Vitamin C Ibhaze, G.A 1 .,*, Oni, O.D 2 . and Onibi G.E 3 . Department of Animal Production and Health, Federal University of Technology, P.M.B 704, Akure, Ondo State, Nigeria. Abstract Background: Milk is a highly perishable product that is rich in nutrients, but deficient in vitamin C. In order to maintain itsnutrientsand physicochemical properties, it can be processed into products like cheese..Apart from the fact that vitamin C is not largely produced in milk it has been found that vitamin C content in milk is also reduced during heating process. Therefore, there is need to improve the vitamin C content in dairy products such as the soft cheese by its fortification with vitamin C. Materials and Methods:Twentylitres of milk was obtained from lactating Bunaji cows and clarified and then divided into fifteen (15) parts of one litre. Each part (1L) was heated to a temperature of 50˚C with intermit tent stirring. Thereafter, 20 g of coagulant (Calotropisprocera) leaves juice was added and immediately, vitamin C was added at varying levels of 0 mg (T1), 50 mg (T2), 100 mg (T3), 150 mg (T4) and 200 mg (T5) and allowed to form curd. The curd formed was drained to obtain the whey and both were stored for fourteen (14) days in the refrigerator. Results: Storage effect revealed that vitamin C significantly (p<0.05) reduced in the whey (24.96-12.10mg/100) and in the cheese (32.10-18.55mg/100g) highest at day 1 period of storage and least at day 14. A decrease in pH (6.69– 6.45) was observed from day 1 to day 14. The highest free fatty acid was recorded as 8.10 mg/100 g at day 14 while 7.41 mg/100 g and 7.72 mg/100 g were recorded at 1 and 7 days storage periods respectively. The highest peroxide value (6.43 mg/100g) was at day 14 while days 1 and 7 recorded 5.23mg/100g and 5.79 mg/100g respectively. The 50g Vitamin C fortified cheese had the highest yield (23.30%) while cheese fortified with 150g Vitamin C had better acceptability response. Conclusion: The storage effect showed that Vitamin C concentration decreased with storage time in cheese, hence cheese fortified with vitamin should be consumed immediately inorder to get its full benefits. Vitamin C could improve cheese yield, however such cheese may decrease in quality with increased storage time. Keywords: Ascorbic acid, cheese yield, chemical, warakanshi, organoleptic, storage -------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 01-11-2020 Date of Acceptance: 13-11-2020 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Unripened cheese is a fresh soft curd obtained after draining the whey and consumed fresh. Cheese is a product of milk and an excellent source of protein, fat, minerals, vitamins and essential amino acids, thus making it an important food in the diet of both old and young [1]. Cheese yield is a very important parameter, the higher the recovered percentage of solids, the greater is the amount of cheese obtained and therefore gains in economic terms [2]. Different factors influencing cheese yield as opined by [3] [4] are characteristics of the milk (contents of protein and fat, genetic variants of proteins, somatic cells), cheese making conditions (incorporation of whey proteins in the curd, homogenization of the fat, type of coagulant, use of different starters, curd firmness, type of vat, treatment of the curd, physiological factors, lactation stage, seasonal variations, storage of milk, standardization of milk, types of starter culture used, heat treatments of milk and curd handling systems). However, milk is poor in Vitamin C which is a form of L-ascorbic acid [5] and it is lower than 4% of the US RDA per serving, and this may affect cheese nutritional quality as well as marketability. Ascorbic acid (C 6 H 8 O 6 ) also known as vitamin C is an organic compound belonging to the family of monosaccharide. It is highly soluble in water, and is often called one of the secrets of the Mediterranean diet [6]. Vitamin C is one of the essential vitamins that are required for healthy bodily function in humans but it cannot be synthesized in the human body, it is regarded as been essential because of its physiological health benefits. Vitamin C is not stored in the liver or fatty tissues like fat soluble vitamins. Milk is usually fortified with vitamins and minerals it lacks but attention is not directed to fortifying dairy products such as cheese, hence the aim of this study is to fortify