Low-fat soft cheese and yogurt from skimmilk powder-coconut milk blends [Philippines]
1985
Davide, C.L. | Peralta, C.N. | Sarmago, I.G. | Yap, M.T. | Sarmago, L.E. (University of the Philippines at Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
Results showed that the modified fresh soft cheese ("Cadri") is very rich in protein (13.14%) and apart from its significantly lower fat content and higher moisture, it has the compositional equivalence of soft cheese made from fresh cow's milk. With a pleasant mild coconut flavor, its sensory qualities simulated those of the traditional "kesong puti" and gained high consumer's acceptance. "Cadri"1896 cheese is easy to make, requires no cheese starter and costs less to produce. Likewise, the modified yogurt ("niyogurt") is very nutritious, containing 4.36% protein, 1.07 minerals (ash), 23.99% total solids and only 1.90% fat. Its pleasant sweetness results from its 1.386% total acidity and pH of 3.92. "Niyogurt" has no added stabilizer, yet its smooth texture, thick consistency, and desirable flavor and aroma have been more preferred than those of a popular brand and a reference low-fat yogurt made from fresh cow's milk. It is evident that water-extracted coconut milk can substitute for butterfat in fresh soft cheese and yogurt manufacture, even without the use of emulsifiers, with resulting cheaper and nutritious dairy f
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Эту запись предоставил University of the Philippines at Los Baños