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The objectives of this work were to study the effects of coconut protein concentrate powder (CPC) obtained from virgin coconut oil by-products on soft cheese-like product, and to develop soft cheese-like product from skimmed cow’s milk that enriched with CPC. The CPC was prepared by protein precipitation at isoelectric point of the coconut protein followed by freeze-drying. The soft cheese-like products were prepared by using the acid coagulation method with different pH values. Then, different amounts of the CPC were added to the soft cheese-like products. The results showed that the pH used in protein precipitation affects the coagulation of proteins. The optimum pH for protein precipitation was 4.0. The soft cheese-like product supplemented with 5.0 % (w/v) CPC had significantly highest quantities of protein and total solid (p £ 0.05). Compared to a control soft cheese, the samples containing 5.0 % (w/v) CPC showed an increase of 16 % in protein, 10 % in total solid, and 39 % in yield. The developed soft cheese-like product had no significant difference in springiness compared to a control soft cheese (p £ 0.05), with the moderate-like scores of sensory acceptance assessment.
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