Effects of soy milk incorporation on some physico-chemical and sensory properties, colour intensity and the cost of Kashar cheese

Abstract

Kashar cheeses were produced using cow's milk and 1:9 and 2:8 soy milk-cow's milk mixtures, which were vacuum-packed in polyethylene containers, and stored for 45 d at 4 ± 1°C. Some physico-chemical and sensory properties as well as the colour intensity of Kashar cheeses were monitored after at 0, 15, 30 and 45 d storage. To determine economic advantages of using soy milk in the production of Kashar cheese, cost analysis of the produced soy milk and Kashar cheese was carried out. Results showed that use of 20% soy milk has a negative effect on physical, chemical and sensory properties. During the storage, an increase was found in the level of ripening of cheese produced with milk that contains soy milk. The use of 10% soy milk decreased the production costs by 8%. However, physical, chemical and sensory properties were not changed significantly as compared to control cheese. Therefore, 10% soy milk can be added to cow's milk to produce Kashar cheese.