Production of Functional Cheese from Goat Milk Supplemented With Baobab Fruit Pulp

Abstract

This study was carried out to produce functional cheese from goat milk supplemented with baobab fruit pulp and investigate the effect of Baobab fruit pulp on the physicochemical properties of this cheese. Cheese was made from goat milk with Baobab fruit pulp (0 g/L,50g/L, 75g/L,100 and g/L). Coagulant was added and after obtained curd then pressed, packing and salting. Physicochemical (acidity, pH, total solids, solids, ash, protein, fat, lactose, moisture, crude fiber and sensory evaluation), was carried out post processing. Results of physicochemical analysis of goat milk cheese showed that addition of Baobab fruit pulp resulted in an increase in fiber, protein, fat, total solids, ash, acidity of goat milk cheese, and decrease in lactose, pH of product. Baobab fruit pulp can be used in goat milk cheese to improve the quality of goat milk cheese.