Coconut milk enhances the quality and acceptability of cheese from cowmilk
Photo by Arabi Ishaque on Unsplash
What is it about?
When coconut milk-a plant based milk substitute is added to milk before cheese making, a more nutritious product with better organoleptic qualities result
Why is it important?
Consumer acceptability of cheese improves when coconut milk is added at a 30:70 ratio or less. nutritional quality also improves
The following have contributed to this page: Professor Philippa C OJIMELUKWE