Development of cottage cheese from a blend on non-fat dry milk and cocopro 1

Development of cottage cheese from a blend on non-fat dry milk and cocopro 1

The possibility of utilizing cocopro 1, a dehydrated coconut by-product, in making cottage cheese was explored. Two methods of cheese coagulations, renner and vinegar coagulations, were employed. The levels of cocopro 1 replacing NFDM for rennet curdling were 15%, 25% and 35%. A sudden drop in yield...

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Bibliographic Details
Main Author: Escalona, Nimphanida V.
Other Authors: Rillo, Belen O.
Format: Thesis
Language:English
Subjects:
Cottage cheese.
Coconut products.