Physicochemical Characteristics of Cottage Cheese from Coconut Products and Carabao’s Milk

John Lester T Tabian

doi:10.17485/ijst/2019/v12i2/138542

Abstract

Objective: To formulate a cottage cheese from coconut products and carabao’s milk. Methods/Statistical Analysis: The study was carried out with different blends of coconut milk and carabao’s milk. The product was evaluated for its sensory characteristics (taste, aroma, texture and general acceptability) by 60 raters group into four using a 9 point Hedonic Scale. Proximate analysis (moisture content, crude protein content, fiber content, and ash content) and microbial analysis (total coliform count, aerobic plate count and yeast, and molds) of the product with highest general acceptability was also analyzed. Cost of production was computed and shelf life was directly observed. Findings: Significant difference was observed on the taste, texture and general acceptability due to the added coconut milk. No variation was found on the aroma and the preference of the raters across groups. The blend with 1 part coconut milk gained the highest general acceptability. Laboratory analysis revealed that the product is packed with nutrients. Cost analysis showed a much cheaper cottage cheese can be produced as compared to the commercialized one with a shelf life that extends from two days at room temperature to four days when refrigerated. Application: The finding of this study trim down the dependence of sole use of carabao’s milk in cottage cheese production. Keywords: Cottage Cheese, Coconut Products, Carabao’s Milk, Natural, Processing

Highlights

Spreadable cheese, sliced cheese, string cheese, individually wrapped cheese, and spray cheese - these are just some of the weird and wonderful modern prepared cheese foods people have access to these days
Many manufacturers claim that their product is made from or with real cheese, but the cheese base is considerably transformed by the time the processed product is complete
The ingredients used in the study include coconut milk,coconut vinegar, coconut sugar,carabao milk, salt

Summary

Introduction

Spreadable cheese, sliced cheese, string cheese, individually wrapped cheese, and spray cheese - these are just some of the weird and wonderful modern prepared cheese foods people have access to these days. These are real cheese that has emulsifiers to keep water and oil stick together to exhibit more consistency. Processed cheese is essentially engineered and mass produced that is designed to taste good and perform well in the mass food market at a very low cost This food contains dairy by-products, emulsifiers, saturated vegetable oils, excess sodium, food coloring agents, preservatives and sugar

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Results

Conclusion