Production and Characterisation of Cheddar Cheese-like from Cocos Nucifera L.

Abstract

Abstract Traditionally, cheese is made from animal milk and had been introduced a long time ago. The increasing demand for cheese has caused a substantial commercialise production that led to animal exploitation and environmental pollution. Henceforth, this study aims to produce and characterise Cheddar Cheese-like attributes made of coconut cream from Cocos Nucifera L. The shelf life analysis, colour analysis used Chroma Meter CR-410, pH value analysis, meltability analysis, and sensory evaluation were conducted through the meltability test, descriptive test, paired comparison test and a consumer preference test. The results illustrated that shelf life is extended below danger zone temperature, and there is a distinct colour of Cheddar Cheese-like colour compared to regular cheese. The Cheddar Cheese-like managed to mimic the effect of melting cheese and was accepted by most of the respondents based on the appearance (93.3 per cent), aroma (86.7 per cent), taste (93.3 per cent), texture (73.3 per cent), and consistency (86.7 per cent) characteristic. Subsequently, preferences analysis shows 56.7 per cent of the respondents prefer Cheddar Cheese-like over the regular cheese. Therefore, based on the result, this study concludes that coconut milk can be an alternative to producing a cheese-like product that will benefit the consumer of different diet and allergies and at the same time preserve the environment for sustainability reason.