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Soft cheeses from jackfruit seed milk / by Kessha Blair A. Sipat.

By:

Sipat, Kessha Blair A [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xi, 39 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

637.3 Si7 2019

Online resources:

Click here to view abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

Abstract: 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. 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 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. Consumers evaluated the produced soft cheese and the commercial soft cheese, as equally moderately acceptable.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	637.3 Si7 2019 (Browse shelf(Opens below))		Link to resource	Room use only	T-8484		00011945

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

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.

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

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.

Consumers evaluated the produced soft cheese and the commercial soft cheese, as equally moderately acceptable.

Submitted to the University Library 07/25/2019 T-8484