ASEAN Journal on Science and Technology for Development


The worldwide cheese production is dominated by animal milk sources with various industrial procedures, including animal rennet. There is a need to diversify the animal-based dairy products into plant-based one, not only to nurture the halalan tayyiban concept for Muslims, but also to accommodate the dietary restriction of some consumers. The objective of this work is to formulate a cheese type derived from plant-based milk with permissible ingredients to create a product for Muslim and non-Muslim consumers. In this study, we explored the use of conventional and non-conventional cheese-making procedures. A total of four experimental formulations (EF1-4) combinations were conducted to optimize the favourable characteristics of the cheese samples (CS). The research findings indicated that the experimental formulation 4 (EF4), using non-conventional cheese-making generated a satisfactory solid and stable structured cheese. The physicochemical evaluation of cheese samples was assessed and used for the classification of cheese type. All samples had an acceptable range of melting points between 43 to 50 ℃, which is crucial for the proper storage ability and marketability. While the result shows that the moisture and fat content of samples ranged from 76.3 - 82.6% and 19.1 to 26.3% respectively, this indicates that soft medium to full fat-cheese type samples has been stably produced. Random sensory panellist assessment (n=20) was also conducted for EF4 samples that were successfully evaluated. The sensory data findings revealed that sample CS21 had the highest consumer acceptability (5.7 ± 0.99) with a slightly more satisfactory texture compared to other formulations (5.3 ± 1.58 to 5.5 ±1.36). The research concludes that for future studies further optimisation of the formulation is needed to create a viable prototype for the Brunei market.

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