What is it about?
Coconut milk adds a special desirable flavor to cheese when added at a 1:9% ratio. Addition of coconut milk increases the yield, protein and fat contents while the carbohydrate and ash contents are reduced. The sensory parameters (colour, taste, texture and overall acceptability of cheese containing 10% coconut milk and whole milk cheese were similar. Samples containing 10% coconut milk had better aroma than whole milk cheese. The products were wholesome and safe since there were no coliform microorganisms found in them. Inclusion of 10% coconut milk improves both the nutrient quality and the sensory properties of cheese made from cowmilk
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Why is it important?
Consumer acceptability of cheese improves when coconut milk is added at a 30:70 ratio or less. 1:9 ratio (coconut milk/cowmilk is the most preferred. Nutritional quality also improves (especially the fat and protein contents) with the addition of coconut milk.
Perspectives
Coconut milk is a plant based milk substitute which is cheaper than cow milk. use of coconut milk to complement cow milk in cheese making will reduce costs and improve both nutritional and organoleptic quality. It adds a unique pleasant flavor to cheese
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Potentials of Coconut Milk as a Substitute for Cow Milk in Cheese Making, Journal of Advances in Microbiology, January 2017, Sciencedomain International,
DOI: 10.9734/jamb/2017/34537.
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