PRODUCTION AND SENSORY EVALUATION OF CHEESE MADE FROM COW MILK AND SOY BEANS ENRICHED WITH COCONUT MILK FOR CONSUMER ACCEPTABILITY
2nd Biennial Conference
Authors
Abstract
This work centers on production and sensory evaluation of cheese made from cow milk and soy bean enriched
with coconut milk. The coconut milk was obtained by grounding coconut and removing the shaft. The milk was
gotten from the cow mammary gland. Two samples were processed separately using soy bean and cow milk. The
processing was carried out at the Food Processing Unit of Home and Rural Economics department. The soy and
dairy cheese were subjected to sensory evaluation to compared the more preferred. The samples were assessed
in terms of taste, flavor, colour, appearance and overall acceptability using 20 respondents consisting of staff of
Oyo State College of Agriculture and Technology, Igboora on 9 point hedonic scale. The sensory attributes
considered are taste (6.65: 6.35), colour (6.65: 6.45), texture (6.10: 5.95), flavor (6.15: 6.10), appearance (6.15:
6.10) and overall acceptability (5.90: 5.65). The result showed that the respondents preferred cheese made from
cow milk to that from soy bean. Coconut milk is a product from coconut palm used by confectionaries and dairy
products manufacturers to enrich their products. Family members should be enlightened on procedures involved
in making soy cheese and dairy cheese.
Keywords
Sensory, Cheese, Cow milk, Soybean, Coconut
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