Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk.


In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer.



Cheese-like product, Soy milk, Almond milk, Cheese-like, Soy-almond