Effect of Different Coagulants on the Quality Characteristics of Cheese Produced from Cow Milk and Coconut Milk Blend

This research involved the production of cheese from cow milk supplemented with coconut milk using four different types of coagulants (lime, lemon, vinegar and calcium chloride). The effect of these coagulants on the physicochemical, nutritional and microbiological qualities of cheese was assessed. Fresh cow milk was blended with coconut milk at equal ratios of 50:50 and divided into four samples, each treated with a different coagulant. Results showed that the different coagulants had a significant (p<0.05) effect on the quality parameters of cheese. Values ranged from 0.03 – 0.16% for TTA; 5.04 – 6.60 for pH; and 110.00 – 211.50 sec for coagulation time. Cheese yield ranged from 19.53 – 25.09%, with calcium chloride giving the highest yield. The proximate composition of cheese was also significantly influenced by the coagulants. Mineral contents of cheese showed maximum values of 19.21 mg/100g for calcium, 14.01 mg/100g for magnesium, 17.91 mg/100g for potassium and 13.21 mg/100g for iron for the cheese sample with calcium chloride as coagulant. Microbiological analysis showed that the cheese samples were safe for human consumption.