Feasibility studies for production of value-added cheese

Abstract

This study was undertaken to expand the market of dairy products, especially cheeses. The research evaluated the feasibility of producing fruit flavored value-added cheeses. Five fruit flavors studied were apple, cantaloupe, honeydew, grape, and watermelon. Juice was extracted from each fruit and added to milk before the standard cheese making process. Cheeses obtained were analyzed using 30 member sensory panel. The sensory evaluation indicated potential for producing apple flavored cheese. Further research will be needed to improve the sensory attributes of cheeses obtained from milk containing grape, cantaloupe, and watermelon juices. The production of value-added cheese using honeydew juice was not feasible.