Development of Soya Cheese

Abstract

Soymilk is reported to be low in cholesterol and can help to alleviate bone loss and also for preventing heart diseases and certain cancer. In present study an attempt is made to incorporate soymilk for preparing cheese by partially replacing the sole cow milk. Three cheese formulations were prepared by mixing cow milk with soy milk in ratio: 70:30% (v/v); 60:40 % (v/v); and 50:50% (v/v) and they were marked as C1,C2, and C3 respectively. The three soy cheese prepared was compared with control (C0) cheese made up from sole cow milk. All cheese samples were analyze for moisture, protein, fat, total solids, calorific value, minerals content calcium, sodium , and potassium as per the standard laboratories methods. Also sensory evaluation was carried out on 9 point hedonic scale. Result showed that the cheese(C3) prepared by mixing 50% soy milk with 50% cow milk is found to be most sensory acceptable when compared with control cheese. The %fat and calorific value/100 g of C3 cheese was found to be lesser by 50% and 60% as compared to control cheese, while for calcium and potassium an increase was observed by 14% and 44% respectively. All the soya cheese formulations were tested for safety using HPLC detection method and were found to be absent in Aflatoxin B1, B2, G1 and G2.The C3 cheese can be supplemented in diet to supply lower calorie through dairy product consumption.

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

“…Cheese is made most commonly from pasteurized cow milk, but the milk of other mammals may be used. Cheese production is common to households in many developing countries, which provides a helpful service in increasing the shelf-life of valuable human foodstuff like milk [2]. Cheese is widely known as a nutritious food that is an excellent source of calcium, vitamin A, riboflavin, and vitamin B12 [3].…”