Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants
Agboola Adebiyi Ayodeji, Dinnah Ahure, Esienanwan Esien Efiong & Israel Okpunyi Acham · European Journal of Nutrition & Food Safety · 2020
Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological...
Open access
Research Article
10.9734/ejnfs/2020/v12i730243