Mixtures of soybean milk, coconut cream and reconstituted skimmilk were utilized in the manufacture of unripened soft type cheese for the purpose of extending the milk supply. Different treatment combinations had been formulated replacing part of the reconstituted skimmilk used as milk base. The product formulation selected on the basis of product quality, stability and production costs analysis was that having low levels of soybean milk (10% w/w), coconut cream (20% w/w) and
mixed starter culture h% w/v) for acid development.
The sensory qualities of the resulting soft cheese were satisfactory although inferior to control cheese (fresh cow's milk) Compositional analysis showed that the experimental soft cheese is equally nutritious relative to soft cheese produced from cow's milk.
It was observed that the presence of soybean milk particularly at high level (20% w/w) resulted in high fat and protein losses, increased water-holding capacity and decreased firmness. The experimental soft cheese had the tendency to soften further and to develop an unacceptable acid taste during prolonged storage in cheese with a starter culture. Experimental soft cheese without starter culture had organoleptically good acceptance and good storage life at 5°C.
From the technological and nutritional standpoint, the use of milk extenders in combination for soft cheese manufacture is feasible and suitable for cottage industry. A major advantage is year-round availability regardless of fresh milk supply.