Table 2.
Cheese types developed from combined soy and other milk types
| Milk type | Cheese type | Coagulant | Characteristics of cheese | References | |
|---|---|---|---|---|---|
| Soymilk (%) | Added milk | ||||
| 10 | 90% Cow milk | Mozzarella | Calcium chloride | High sensorial and functional qualities | Jeewanthi et al. (2015) |
| 10 | 90% Skim milk | Mozzarella | Calcium chloride | Low fat, high browning effect | Jeewanthi et al. (2015) |
| 50 | 50% Coconut milk | Soft | Alum | Low moisture content (50%), less fiber (0.55%), high protein (19%), most acceptable sensory characteristics | Adejuyitan et al. (2014) |
| 90 | 10% Buffalo milk | Tofu | Magnesium chloride | Good quality texture | Mitra et al. (2013) |
| 90 | 10% Buffalo milk | Paneer | Citric acid | Good quality sensory value | Uprit and Mishra (2002) |
| 80 | 20% Skim milk | Paneer | Increase shear strength and texture, total solids similar to milk paneer | Mitra et al. (2013) | |
| 15 | 85% Buffalo skim milk | Cottage | Good quality, not bitter flavor | Restogi and Jha (1998) | |
| 90 | 10% Groundnut milk | Paneer | Citric acid | Good quality, maximum yield, reduce beany flavor | Khodke et al. (2014) |
| 50 | 50% Sesame milk | Tofu | Calcium chloride | Good sensory quality and palatability | Ifesan et al. (2012) |
| 50 | 50%, 25% Winged bean milk | Tofu | Calcium sulfate | Acceptable textural properties | Kantha et al. (2006) |