Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

The high nutrient value and the demand for cheese worldwide has necessitated adoption of alternatives including Soybean cheese, different methods processing it. This study was designed to determine replacement these types by comparing nutritional, sensory, economic bacterial attributes differently processed from cow milk soybean (cow soya respectively). Thirty samples each (boiled fried) (boiled, fried, pepper-coated egg-coated) constituted six treatments (T1 T6). values attribute were compared using a Completely Randomized Design. Results revealed that protein highest in fried then egg coated but lowest pepper cheese. sensory sample highest. had content tannins, isoflavones, steroids phenols, while alkaloids terpenoids. soyabean (T5) count first two days storage on shelf. (T2) also low count, cost. widely prevalent bacteria species studied include Enterobacter aerogenes, Staphylococcus aureus Lactobacillus plantarum. It concluded freshly prepared supplies calcium sodium abundantly is anti-nutritive factors, nutrients contained depreciates fast with highly nutritious acceptable phytochemicals-rich are recommended as lower cost substitutes enhance supply bioavailability.