Effect of Some Selected Coagulants on the Proximate and Microbiological Quality of Cheese Produced from Soy Milk

This research highlight the production of cheese from soymilk using five different types of coagulants (soursop, passion fruit, baobab pulp, pineapple and tamarind pulp) were used to assess the effect of these coagulants on the proximate, microbiological, antioxidants and sensory properties of soycheese. The proximate results, the protein, moisture, crude fat, ash, fibre and carbohydrates ranged from 13.93-16.78 %, 38.88-42.92 %, 20.22-23.34 %, 1.31-1.74 %, 4.34-5.64 % and 12.72-17.10 % respectively. The total viable counts ranged from 1.1101-1.2102 Cfu/ml and 2.9102-6.6102 Cfu/ml in their total viable counts and fungi counts respectively. The results of the antioxidants indicated that the baobab coagulated soycheese was significantly different (p