Effect of grated coconut and water ratio and commercial cheese starter percentage on characteristics of soft cheese made from coconut milk

Abstract

The aim and objective of this research was to produce a soft cheese made from coconut milk and to examine the effect of grated coconut:water ratio (1:1, 1:2 and 1:3) and percentage of commercial cheese starter culture (1% and 1.5%) on its characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4°C, the cheeses (18 samples) were analysed for total lactic acid (LAB) counts, pH, and fat content. The lowest-fat coconut cheese was analysed for proximate and spreading ability. The results showed that the grated coconut:water ratio had a significant effect (P0.01) on the total LAB counts, pH value, and fat content of the cheese. The optimum formulation for soft cheese was selected based on the lowest pH (4.64) and fat content (42%) which was reached by using coconut and water 1:1. However, the spreading ability of this cheese could be improved by optimising the growth of starter cultures, water removal and adding stabilizers.