Comparative Analysis of the Proximate Composition of Local Cheese Made from Soybean Milk and Cowmilk using Different Coagulants
DOI:
https://doi.org/10.56919/usci.1122.036Keywords:
Local Cheese, Coagulant, Sensory evaluation, Soybeans, Cow milkAbstract
This study was aimed at determining the proximate composition and the effects of two coagulants in the production of local cheese known as Awara using soybean and cow milk. Cow milk cheese using the tamarind coagulant had the highest weight at 492.7 g followed by cow milk cheese using the corn steeped liquor which was 484.3 g, while soybean cheese weighed 347.7 g and 323.4 g for tamarind and corn steeped liquor respectively. The results revealed a significant difference in the effect of different coagulants on the proximate composition of the cheese produced. Soybean cheese had the highest moisture content of (20.04 ± 0.015%) and (18.15± 0.13%), crude fiber (10.01 ± 0.01%) and (12.17 ± 0.15%), crude protein (10.33± 0.08%) and (7.88± 0.05%) and carbohydrate (46.78 ± 0.11%) and (49.16 ± 0.06%) while cow milk had the highest ash content (5.03 ± 0.03%) and (5.03 ±0.04%) and crude fat of (21.32 ± 0.28%) and (20.28 ± 0.25%) for corn steeped liquor and tamarind coagulants respectively. The sensory evaluation revealed that cheese produced from soybeans using the corn stepped liquor had the highest acceptability of 8.63±0.01, followed by cheese produced from cow milk using the corn steeped liquor 8.37±0.43, cow milk cheese using tamarind 7.50±0.54 and the cheese produced from soybeans had the least acceptability of 7.40±0.25. The results showed that cheeses made from soybeans with different coagulants
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