Sipat, Kessha Blair A. <br/><br/>
Soft cheeses from jackfruit seed milk / 
by Kessha Blair A. Sipat. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2019. 
 - xi, 39 pages :   illustrations ;  28 cm. 
<br/><br/> Thesis (Bachelor of Science in Food Technology) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology  College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology 
<br/><br/> SIPAT, KEESHA BLAIR A., SOFT CHEESE FROM JACKFRUIT SEED MILK. Undergraduate Thesis Bachelor of Science in Food Technology, Cavite State University, Indang Cavite, June 2019. Adviser: Aitee Janelle E. Reterta MSc.<br/><br/>The study was conducted to develop soft cheese using jackfruit seed milk; characterize physico-chemical, sensory properties, proximate composition and consumer acceptability of the most acceptable treatment and determine its production cost. Jackfruit seeds are a good source of protein and carbohydrates. The process flow of Nugusu and Gudisa (2016) in making soy cheese was utilized in the study<br/><br/>Jackfruit seed milk soft cheese has 5.47 pH, 41.66% moisture content and 1.25 % ash. The jackfruit seed milk soft cheese was evaluated to have cream color, desirable aroma, with no off flavor/off odor, with slightly imperceptible jackfruit flavor, semi soft texture and was evaluated to be acceptable. Jackfruit seed milk soft cheese has 3.60% protein, 0.16% fat content, 8.08% carbohydrates content.<br/><br/>Consumers evaluated the produced soft cheese and the commercial soft cheese, as equally moderately acceptable.<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese<br/>Dairy products<br/>Dairy products in human nutrition
<br/><br/><label>Dewey Class. No.: </label>637.3   / Si7 2019