Vol. 8, Issue 10 (2019)

Author(s):
Kadbhane VS, Shelke GN and Thorat SL

Abstract:
On the basis of present study Non-dairy cheese analogue enriched with coconut milk made by using combination of Soya milk, coconut milk, rennet enzyme, salt, stabilizer-Sodium phosphate by addition of Preservative-Calcium propionate. The different sample made by different formulations as a blend of (Soya milk: Coconut milk) as (90:10, 80:20, 70:30, 60:40 and 50:50) The yield of non-dairy cheese analogue was 27.9g, 26.60g, 25.80g, 24.27g and 22.06g per 100 ml respectively. Final product was judged on the basis of best Appearance, Color, Flavor and Texture evaluated by the sensory evaluation method and their chemical Composition. Out of which Sample CA5 Formulation (50:50) Soya milk: coconut milk, Rennet enzyme-0.1%, Salt-1.5%, Stabilizer-0.5%, Preservative-1%) is most acceptable. This sample has moisture-52.34%, acidity-0.19%, Ash-1.72%, Protein-16.37%, Fat-27.10%, Crude fibre-0.55%. Keeping quality of that sample was determined as three days and after treatments (Raw, boiling in water) which was extended to seven days.