Indian Journal of Science and Technology

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