Aim: The project aimed at producing cheese products by partial substitution of cow milk with coconut milk and evaluating the nutrient content and sensory properties of the products. Experimental Design: The experimental design was a randomized complete block (RCBD). Methodology: This experiment was conducted at the University of Uyo, Nigeria. Coconut milk was extracted with water (1:1 ratio) and mixed with fresh raw cow milk at varying proportions (10:90; 20:80; 30:70). The control was 100% cow milk. They were used to produce cheese. The control and the partially substituted cheeses were stored in a refrigerator and examined for sensory quality, microbial quality and nutrient composition. Results: The yield of cheese showed significant (p< 0.05) decrease from 27.20% (control sample) to 15.30% in the cheese product containing 30% coconut milk. No coliforms were found in the fermented products suggesting that they were safe for consumption. The protein content of the cowcoconut cheese blends increased (p < 0.05) from 15.82% to17.14% (at 10%-30% substitution of coconut milk), while the control sample had 15.11%. There was also an increase in fat content from
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