Proximate composition microbial analysis of cheese analog from soyabean Department: Food Science Technology By: Arinze1 Project ID: 5436 Rating: (5.0) votes: 1Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractSoyabean (Glycine max (L) ) cheese analog was produced from soymilk using glacial acetic acid precipitation or coagulation of the milk protein. The unit operations involved in the production of the cheese analog from soyabean seeds include: screening, soaking, blanching, milling, filtering, warming, acidifying, harvesting the curd, salting at 20g/1kg, pressing, waxing and aging. The cheese analog was chemically evaluated according to standard methods. The product showed 41.78% moisture, 36.47% protein, 6.50% fat, 10.38% Ash, 4.87% carbohydrate, 0.093% potassium, 0.402% sodium, 0.233% calcium, 0.036% phosphorus. The protein, fat, and moisture levels of the cheese analog were within the range of similar conventional cheeses. The microbial evaluation showed that 10 colonies of organisms were present in 101 dilutions which is a very considerable number. The heat treatment, acid added and even the salt added showed that the organisms present are not pathogenic. The economic evaluation of the cheese analog showed that it could be a cheap source of protein with real or perceived health benefits such as low levels of fat and cholesterol. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour