International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Production and quality evaluation of soya cheese from a blend of cow milk and soya milk


Shashikant Singh Yadav, Dr. SN Thakur, Dr. SK Aktar Hossain, Bhavya, Bantupalli Shiva

Soya cheese is reported to be low in cholesterol and can help to alleviate bone loss and also for preventing heart diseases and certain cancer. The present study was conducted to prepare soya cheese blending cow milk and soya milk in different proportion i.e.T0 100:00%, T1 95:05%, T2 90:10 % T3 85:15 and T4 80:20. Soya cheese was evaluated for physico-chemical, microbial and sensory quality parameters. Based on this evaluation, T3 (85:15) which was prepared by using 85% cow milk with 15% soya milk was found to be the most accepted and the best product. It contain carbohydrate-4.84%, protein-19.90%, fat-13.20%, ash-3.76%, total solid-41.70%, moisture-58.30%, acidity-0.63%, calcium-271.50 (mg) and calorific value-217.76 per 100gm respectively.
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