STANDARDISATION AND QUALITY ASSESSMENT OF MANGO PULP INCORPORATED CHEESE USING STREPTOCOCCUS THERMOPHILUS
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Authors
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DELGI JOSEPH C
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
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SHARON C L
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
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SEEJA THOMACHAN PANJIKKARAN
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
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K T SUMAN
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
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ATHIRA RAJ
epartment of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
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A S SREELAKSHMI
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
Keywords:
Cheese, Mango pulp, Organoleptic evaluation, StandardisationAbstract
The present experiment was carried out in 2023 at the Department of Community Science,
College of Agriculture, Vellanikka, Kerala Agricultural University. It focused on the development
and quality assessment of cheese incorporated with mango pulp using S. thermophilus as the
starter culture. The microbial populations prepare starter culture was determined through serial
dilution and plating on M17 agar at 37°C for Streptococcus count. Mango pulp was incorporated
in to cheese at different concentrations from 10% to 25% while plain cheese served as the
control.After evaluating the sensory qualities, it was found that the cheese prepared with 10
percent mango pulp had an overall acceptability score of 8.38. Based on the sensory results,
both the control and optimised sample were subjected to physio-chemical evaluation. The mango
pulp enriched cheese showed moisture content of (56%), energy (289 kcal), carbohydrate (15.67g
100g-1), protein (20.78g 100 g-1), fat (17.98g 100 g-1), pH (4.78) and titratable acidity (0.56) in the
mango cheese.Enumeration of starter culture indicated adequate microbial viability during cheese
preparation. The results indicated the feasibility of producing nutritionally enriched cheese through
incorporation of mango pulp.
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