PRODUCTION OF CHEESE FROM COW MILK USING YELLOW OLEANDER EXTRACT AS COAGULANT

Cheese is a nutritious dairy product commonly produced through the coagulation of milk protein s, traditionally using animal-derived rennet. However, there is growing interest in exploring plant­ based coagulants such as Thevetia peruviana (yellow oleander), due to their potential as eco­ friendly and cost-effective alternatives. This study aimed to evalu ate, the effectiveness of Thevelia perm iana extract as a coagulant in cheese production, comparing its performance with a locally available coagulant known as "bombom." The research sought to assess the coagulation time, curd firmness, and nutritional properties of the resulting cheese. In the experimental phase, fresh cow mqk was collected, pasteurized at 50°C, and treated with varying concentrations of Thevetia peruviana extract (1 tablespoon, 2 tablespoons, and 3 tablespoons). When the extract did not induce satisfactory coagulation, the quantity was increased to 25 ml. Subsequently, the experiment was repeated using a combination of Thevetia peruviana and bombom extract, which successfully produced coagulation within two minutes. Proximate analyses of the cheese were conducted to determine moisture, ash, fat, protein, and carbohydrate content. Phytochemical analysis was also performed to detect the presence of bioactive compounds such as flavonoids, saponins, and alkaloids. The results revealed that while Thevetia peruviana exhibited some coagulating activity, the most effective results were achieved when combined with bombom. The cheese produced had a moisture content of 51.13%, fat content of 0.72%, protein content of 24.48%, and carbohydrates at 22.49%. The presence of phytochemicals, including flavonoids and saponins, further enhanced the nutritional value of the cheese. This combination of coagulants not only improved curd firmness but also produced a more nutritionally balanced cheese product. In conclusion, this study demonstrates that while Tl,evetia peruviana alone may not serve as a reliable coagulant, its combination with bombom yields positive results in cheese production. The cheese produced, as of high quality, with desirable texture and nutritional properties. Further · research is recommended to optimize the use of Thevetia peruviana and assess its safety in food applications, potentially offering a valuable alternative to traditional coagulants in cheese-making processes.