Evaluation of Coagulants on Soy Cheese Making Efficiency

The unavailability of nutritious food and the high cost of animal protein are the main causes of protein-energy malnutrition in Ethiopia. Malnutrition is predominantly seen among the rural population since the food of the population is based on crops. Promoting consumption of locally available protein-rich crops can reduce the problem of protein-energy malnutrition. This research was undertaken to investigate the effects of three coagulating agents (Lemon juice extract, Vinegar and CaCl2) on the yield percentage, nutritional composition, Sensory and microbial properties of soy cheese samples produced from belesa-95 variety was studied. The percentage yield ranged from 88.64% for cheese coagulated with CaCl2 to 122.23% for cheese coagulated with Lemon juice extract; and were significantly different (p<0.05). The cheese samples proximate compositions had varies from (53.50-58.5276% protein, 11.70442- 12.93227% fat, 2.05764-3.80641% ash and 17.5826- 250768% carbohydrate), on dry weight basis. Results indicated that the three coagulants significantly (p<0.05) modulated the various proximate parameters evaluated, The cheese coagulated by CaCl2 the highest contents of protein and ash but the protein content were not significant with cheese coagulated by lemon Juice extract. Further studies revealed to sensorial attributes. The sensory acceptability of soy cheese was carried out by Melkassa Agricultural Research Center staff member and the preference test was done using nine point hedonic scales. The highest score was achieved by the lemon juice coagulated cheese was more preferred in terms of flavor, color and overall acceptability, but there were no significant differences between sensory characteristics of soy cheese coagulated by these three coagulants on overall acceptability. The Standard plate count cheese samples had reported for this work range between (1.956* 10 3 CFU/gram to 6.275* 10 3 CFU/gram). Total coliform and total yeast/ mold were <10 CFU/gram, This mean Standard plate count, total coliform, mold and yeast counts showed that all of the cheese samples were microbiologically acceptable.