Study of Chemical and Sensory properties of Functional Cheese made from Cow's Milk and Soymilk blend

In recent years, due to the prevalence of overweight, obesity and heart disease in community and its relationship with the increasing amount of fat, saturated fat, and cholesterol in the diet, production of functional food by reducing saturated fat and cholesterol using soybean has been taken into consideration. The use of soybean-derived products is cost effective and healthy for people due to absence of cholesterol and lactose, and presence of isoflavonoids and unsaturated essential fatty acids. The present study has evaluated the chemical and sensory properties of functional Pre cheese made ​​from a mixture of cow’s milk and soy milk with different ratios.
In this experimental study, soymilk at5 levels (0, 5, 10, 15, and 20%) and calcium chloride 0.4% were mixed with cow’s milk and used for preparation of primary cheese. Chemical and sensory characteristics of the samples were determined according to national standards. The results were subjected to analysis of variance in a completely randomized design with factorial arrangement and by statistical software MinitabVersion16. The data were compared according to Duncan’s multiple-range test.
The results showed that with increasing substitution of soy milk, protein, fat, dry matter, un saturated fatty acids(oleic, linoleic, and linolenic acids), and the tissue score of the produced cheese increased and the amount of cholesterol, saturated fatty acids, and the flavor and color scores of the samples decreased in comparison with the control sample. The sample containing84.6% cow’s milk, 15% soy milk, and 0.4% calcium chloride had more appropriate chemical and more acceptable sensory characteristics compared to the other samples.
By selection of a proper substitution ratio of soy milk with cow’s milk, good quality and healthy cheese can be produced as a functional food for feeding people, especially the elderly.