Effect of substituting cow milk with saga bean (Adenanthera pavonina, Linn) milk during the processing of saga soft cheese

Abstract

This study aimed to optimize the substitution of cow milk with saga bean milk for the production of saga soft cheese (SSC). The design of the experiment was completely random. In the five formulae used, the ratio of saga milk: cow's milk (v/v), consecutively referred to as F3, F4, F5, F6 and F7 are as follows: 80:20; 70:30; 60:40; 50:50; 40:60. The enzyme and starter cheese culture used in this experiment were the same as those used for manufacturing commercial soft cheese. The experiment was performed four times, and the parameters measured were clotting time, yield, texture profile analysis and a preference test. We observed that 50% and 40% substitution of cow milk substitution with saga bean milk was optimal for producing SSC. The formulae did not differ significantly (p<0.05) in terms of clotting time, and yield obtained, and the highest percentage of sensory value response was 90%. As a result, the product was highly accepted by the panellists and required slight improvement in sensory parameters. The five parameters in the texture profile analysis, hardness, cohesiveness, gumminess, springiness and chewiness, differed significantly (p<0.05). The maximum utilization of saga milk, which was acceptable in terms of the process, yield and sensory value was F6 (50% saga milk: 50% cow milk). The selected product had a clotting time for 67±2.12 min, a yield of 21.31±3.88%, and texture with a hardness of 49.58±3.23 gf, the cohesiveness of 0.91±0.05 and springiness of 0.71±0.04 mm. The use of saga milk up to 50% for manufacturing of SSC is recommended to produce a product, it has passed the sensory test of panellists.