Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet

Abstract

The organoleptic characteristics of cheese made from various cows and soya milk blends are directly related to the proportion of soya milk in the blend. The sensory attributes of cheese samples made from cows milk, using calf rennet, did not differ significantly from those of cows milk cheese made with microbial rennet. Soya cheese samples were prepared from different cows and soya milk blends and were evaluated for their sensory properties. Flavour and body texture scores of soya cheese decreased with increase in proportion of soya milk in the blend, whereas the color score increased with increase in the proportion of soya milk in the blend. However, during ripening, the sample made from a blend containing even 5% soya milk differed significantly from the control in respect of flavour, as well as in body and texture.