Effect of fortification of fresh cow milk with coconut milk on the proximate composition and yield of warankashi, a traditional cheese

Mutiat Adebanke Balogun*, Fausat Lola Kolawole, J. K. Joseph, Taibat Tunrayo Adebisi, Opeyemi Toyin Ogunleye


University of Ilorin, Department of Home Economics & Food Science, Ilorin, Nigeria

original scientific paper
DOI: 10.17508/CJFST.2016.8.1.02


Cheese is a concentrated dairy product produced by acid or rennet coagulation or curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. The effect of partial substitution of fresh cow milk with coconut milk on the yield and proximate composition of cheese was examined. Extracted coconut milk was mixed with fresh raw cow milk at varying proportions of 5%: 95%, 10%: 90%, 15%: 85%, 20%: 80%, 25%:75%, 70%: 30% and the control (0%:100%) to produce cheese. The control and the partially substituted cheeses were stored in a refrigerator and examined for sensory quality, percentage yield, total titrable acidity, and proximate analysis. The yield of cheese showed significant (p< 0.05) decrease from 26.71% (control sample) to 13.55% as the level of coconut milk increased. The total titrable acidity of cheese was found to be between the ranges of 0.20% – 0.29% which displayed a significant increase from 0.20% – 0.29%. The protein content of the cow-coconut cheese blends showed a significant difference (p<0.05) and an increase of 14.05%-15.33% (at 5%-30% substitution of coconut milk), with the control sample having 13.75%. There was also an increase in fat content from 9.20% – 9.64% (5% – 30% substitution of coconut milk, with the control sample having 8.94%. There was a decrease in the carbohydrate content of the cheese blends which ranged between 8.23% -2.82%, with the control sample having 9.60%. There was a significant decrease (p<0.05) in the ash content of the cow-coconut cheese blends, with the control sample having 1.02%. Significant difference (p<0.05) was observed in the colour, aroma, taste, texture, and overall acceptability as influenced by varying proportions of added coconut milk. The blend with 5% coconut milk and 95% cow milk was most acceptable by panellists. The work showed the potential of coconut as an alternative source of milk in cheese making with improved nutritional value and consumer acceptability.

Keywords: coconut milk, cheese, proximate, yield, warankashi