Development and quality evaluation of coconut protein-based functional cheese analogs fortified with dairy skim milk powder.

Introduction: Defatted Desiccated Coconut Residue (DDCR), a byproduct of virgin coconut oil extraction, is a nutritious food source. This study focused on enhancing the value of DDCR by developing a cheese analog using coconut protein concentrated from lactic acid-coagulated DDCR and dairy skim milk powder. Method: The DDCR was soaked in water at a 1:2 ratio, and coconut skim milk was extracted. The skim milk was then heated with lactic acid until the desired pH was reached to form a curd (protein concentrate), which was then separated and pressed. Ingredients were added based on the curd's weight, including corn flour (3%), salt (2.5%), cheese flavor (0.12%), turmeric powder (0.05%), and varying amounts of SMP (0% T1, 5% T2, 10% T3, 15% T4, and 20% T5). The mixture was homogenized, pasteurized, molded, sliced, and stored in the refrigerator at 4°C. Results: Evaluations of cheese yield, texture, meltability, and sensory characteristics were conducted, along with fatty acid composition analysis and shelf-life assessment under vacuum, paraffin wax, and cling film for one month. Formulation T5 achieved a significantly higher cheese yield of 35.72±0.486%, with a notable texture characterized by a maximum hardness of 289.33±0.577 g and minimal meltability at 18.85±0.006 mm². It ranked significantly higher in sensory scores. Compositional analysis showed moisture at 52.09±0.593%, crude protein at 22.85±0.159%, crude fat at 10.55±0.126%, and negligible crude fiber at 0.24±0.006%. Predominant fatty acids included lauric, myristic, and palmitic acids. Vacuum sealing improved texture, maintaining hardness at 287.26±0.017 g. After four weeks, moisture was 53.348±0.000%, pH was 5.73±0.058, TTA was 0.066±0.001%, total plate count was 2.7×10³, and yeast and mold counts were 3.2×10², which are all within acceptable limits. Conclusion: Incorporating 20% SMP relative to curd weight improved the physicochemical, nutritional, and sensory qualities of the coconut milk cheese analogs. Vacuum packaging is recommended for their extended storage.