Potentials of Coconut Milk as a Substitute for Cow Milk in Cheese Making

Ekanem Okon, Philippa Ojimelukwe
  • Journal of Advances in Microbiology, January 2017, Sciencedomain International
  • DOI: 10.9734/jamb/2017/34537

Coconut milk enhances the quality and acceptability of cheese from cowmilk

Photo by Arabi Ishaque on Unsplash

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

Perspectives

Professor Philippa C OJIMELUKWE (Author)
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

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 aand improve both nutritional and organoleptic quality.

Read Publication

http://dx.doi.org/10.9734/jamb/2017/34537

The following have contributed to this page: Professor Philippa C OJIMELUKWE