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Journal of Food Technology Research

June 2020, Volume 7, 1, pp 100-109

Quality Attributes of Cheese Produced from Goat’s Milk Supplemented with Coconut Milk

Aniekpeno Isaac Elijah


Victor Ephraim Edem


Iniobong Ime Harrison

Aniekpeno Isaac Elijah 1 Victor Ephraim Edem 2

Iniobong Ime Harrison 1 

  1. Department of Food Science and Technology, University of Uyo, Akwa Ibom State, Nigeria. 1

  2. Department of Natural and Environmental Sciences, Division of Microbiology, Crown-Hill University, Eiyenkorin, Ilorin, Kwara State, Nigeria. 2

Pages: 100-109

DOI: 10.18488/journal.58.2020.71.100.109

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Article History:

Received: 13 March, 2020
Revised: 20 April, 2020
Accepted: 22 May, 2020
Published: 16 June, 2020


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.
Contribution/ Originality
Substitution of coconut milk in cheese production had significant effect on quality parameters of cheese studied. Physico-chemical properties, proximate composition, mineral content of cheese supplemented with coconut milk were determined. The acceptable level of coconut milk and goat milk blends for cheese production was established.


Goat-milk, Coconut-milk, Cheese, Quality-attributes, Consumer-acceptability, Yield, Proximate-composition, Mineral-composition.



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This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.


All authors contributed equally to the conception and design of the study.

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