Effect of Different Blends of Cow -Soy Milk on Yield, Nutritional and Organoleptic Characteristics of West Africa Soft Cheese (<i>Wagashie</i>)

Abstract

The aim of this study was to assess the effect of blending different proportions of cow-soy milk on the fresh curd yield and physico-chemical characteristics of West Africa soft cheese (WASC). The average fresh curd yields of WASC were significantly different (p < 0.05) and ranged between 174.6 – 210.1g/l of milk. Generally, the yield of curd decreased with increasing proportion of soy milk. The average moisture contents of the WASC were between 48.10 ± 6.1 and 68.80 ± 4.5. The moisture values of the products increased with increasing percentage of soy milk and vice versa. The average crude protein (CP) contents of WASC were in the range of 11.12 ± 1.1 % and16.37 ± 0.3%. The CP values of products T3 and T4 were significantly (p < 0.05) higher than products T1, T2 and T5.  The crude fat content of all the WASC products were significantly different and varied between 5.88 ± 1.1% and 28.34 ± 0.5%. The inclusion of25%, 50% and 75% soymilk reduced fat content WASC by 23.0%, 57.8%, and 60.6% respectively. The total ash contents of WASC products were significantly similar (p > 0.05). The predominant essential macro-minerals present in the products ere calcium (1312.5 – 1318.7 mg/kg), phosphorus (1034.0 – 1040.6mg/kg), sodium (901.0 – 907.0 mg/kg) and potassium (247.8 – 252.0 mg/kg.  The colour, flavour, taste and overall acceptability of WASC products were significantly affected by the proportions of cow-soy milk used to manufacture the milk products. 

Keywords: Curd yield, formulated milk, nutritional composition, organoleptic, West Africa soft cheese