Effect of fortification of fresh cow milk with coconut milk on the proximate composition and yield of warankashi, a traditional cheese
| Autor: | J. K. Joseph, Opeyemi Toyin Ogunleye, Mutiat Adebanke Balogun, Fausat Lola Kolawole, Taibat Tunrayo Adebisi |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Croatian Journal of Food Science and Technology, Vol 8, Iss 1, Pp 10-14 (2016) |
| Druh dokumentu: | article |
| ISSN: | 1847-3466 1848-9923 |
| DOI: | 10.17508/CJFST.2016.8.1.02 |
| Popis: | Cheese is a concentrated dairy product produced by acid or rennet coagulation or curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. The effect of partial substitution of fresh cow milk with coconut milk on the yield and proximate composition of cheese was examined. Extracted coconut milk was mixed with fresh raw cow milk at varying proportions of 5%: 95%, 10%: 90%, 15%: 85%, 20%: 80%, 25%:75%, 70%: 30% and the control (0%:100%) to produce cheese. The control and the partially substituted cheeses were stored in a refrigerator and examined for sensory quality, percentage yield, total titrable acidity, and proximate analysis. The yield of cheese showed significant (p< 0.05) decrease from 26.71% (control sample) to 13.55% as the level of coconut milk increased. The total titrable acidity of cheese was found to be between the ranges of 0.20% - 0.29% which displayed a significant increase from 0.20% - 0.29%. The protein content of the cow-coconut cheese blends showed a significant difference (p |
| Databáze: | Directory of Open Access Journals |
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