Research Article
Manufacture of Cheese from Skim Milk with Addition of Different Levels of Vegetable Oil

A. Ara, M.L. Ali, M.S. Islam and M.N. Islam

Journal of Biological Sciences, 2002, 2(11), 734-736.


The experiment was conducted to manufacture cheese from skim milk with 30, 40 and 50 g kg-1 soybean oil and whole milk and to monitor the quality of different types of prepared cheese. It was observed that the flavour, taste, colour and appearance, body and texture, overall acceptability and final score were significantly higher in whole milk cheese than that of other types of vegetable oil based (30, 40 and 50 g kg-1) skim milk cheese. Chemical analysis showed that there were significant differences (P<0.01) incase of protein and fat contents of different types of cheeses. On the other hand there were no significant differences in moisture, total solids, ash and acidity content of different types of cheese. Although some chemical parameters showed that the quality of soybean oil based (30, 40 and 50 g kg-1) skim milk cheeses were better than the whole milk cheese but expert judges gave their opinion in favour of whole milk cheese, on the basis of organoleptic evaluation. It may be concluded that cheese could be manufactured successfully from skim milk with 30, 40 and 50 g kg-1 soyabean oil and it will open a new door in business sector and experiment also could solve the protein deficiency of Bangladesh. According to panelists score 50 g vegetable oil based skim milk cheese was better than other types of skim milk cheese.

ASCI-ID: 38-652

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