Development of Cheese Product from Coconut Milk

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The project was aimed at the preparation of cheese products by partial substitution of cow’s milk with coconut milk and investigating the proximate quality, textural characteristic, keeping quality and sensory attributes of the developed product. The yield of cheese was 305.4 g, 151.8 g and 270.0 g per 1000 g respectively of 100% cow’s milk cheese product, 100% coconut milk product and a 50%:50% blend of both. Laboratory analysis was carried out to ascertain the extent of variation in moisture, protein, fat and ash content. Moisture, ash and fibre contents increased with increasing coconut milk content while the opposite was recorded for protein content, which peaked at 17.26% for 100% cow’s milk cheese. Salting samples in 10% NaCl solution retarded the rate of change of all parameters. The keeping quality was determined to be three (3) days for all product treatments (raw, boiling in water and boiling in 10% NaCl) which was extended to seven (7) days by repeated boiling (on days 2 and 4) and to twenty (20) days by repeated boiling on days 2, 4, 8, 12 and 16 in 10% NaCl. The flavour characteristic was scored the highest in respect of sensory appeal while colour recorded the lowest average scores. The strongest correlation was between taste and curd firmness (0.226), however at P<0.05 level the correlation between curd firmness and colour was the most significant. The 70% cow’s milk: 30% coconut milk cheese product was the most preferred and recommended for market exploration.
A thesis submitted to the Board of Post Graduate Studies, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirements for the award of the Master of Science (MSc) degree in Food Science and Technology.