Abstract:
This study was carried out to investigate the possibility of producing cream cheese from sesame milk and cow dried skimmed milk, and the evaluation of chemical, microbiological and sensory properties of the produced cheese. Cream cheese was produced with percentage of 0 – 40 – 50 – 60 – 100% sesame milk. Starter culture was added at rate of 1%, CaCl2 was added at rate of 0.25g/L and rennet was added at rate of 0.05g/L and stored at 4ºC. Chemical and microbial (moisture, crude protein, fat, ash, pH, acidity, lactose, total bacterial count and coliform bacteria) analysis and sensory evaluation of cheese was carried out.
Results of chemical analysis of cream cheese showed that increased addition of sesame milk increased moisture, pH, fat and protein content of cream cheese. It caused decrease in lactose, ash and acidity of cream cheese. Total bacterial count increased with the increase of sesame milk, and there was no presence for coliform bacteria.
Sesame milk can be used in producing cream cheese with good quality characteristics.
