TY  - EJOU
AU  - 
T1  - Quality Attributes of Cheese Produced from Goat’s Milk Supplemented with Coconut Milk
T2  - Journal of Food Technology Research

PY  - 2020
VL  - 7
IS  - 1
SN  - 2312-3796

AB  - Quality attributes of cheese produced from goat’s milk supplemented with coconut milk was studied. Fresh goat milk was blended with coconut milk at varying proportions of 90:10; 80:20; 70:30; and 50:50. A 100% goat milk was used as control. Result showed that increase in the proportion of coconut milk (10-50%) resulted in significant (p<0.05) effect in quality parameters of cheese.  Values ranged from 0.20-0.33% TTA; 6.40-6.69 pH. TSS declined from 1.14% in the control sample to 0.56% at 50% coconut milk substitution. The yield of cheese increased from 22.55 - 30.69% with increased coconut milk. Proximate composition of cheese was also influenced by increased proportion of coconut milk. Protein, ash, fibre and fat contents of cheese ranged from 12.94-14.49%; 1.28-2.08%; 0.03-1.79% and 15-40.41% respectively. Conversely, carbohydrate content of cheese decreased with increased coconut milk. Mineral contents of cheese showed maximum value of 74.03 mg/100g potassium, 41.60 mg/100g sodium and declined with decrease in coconut milk content, while magnesium content was highest (8.10 mg/100g) in cheese produced using 10% coconut milk supplementation. Potassium content of cheese was least (59.27 mg/100g) in control sample, but increased with increase coconut milk content. Microbial analysis showed that the product was safe for consumption. The blend of 90:10% of goat milk and coconut milk substitution was most preferred by panelists in terms of sensory parameters. 
KW  - Goat-milk
KW  - Coconut-milk
KW  - Cheese
KW  - Quality-attributes
KW  - Consumer-acceptability
KW  - Yield
KW  - Proximate-composition
KW  - Mineral-composition.
DO  - 10.18488/journal.58.2020.71.100.109