Evaluation of the nutritional quality and microbiological analysis of newly developed soya cheese

The aim of this study was to determine the chemical and microbiological analysis of soya cheese and compare with cow milk cheese and raw soya. Fat content is lower and protein content is higher in soya cheese than cow milk cheese. Moisture, ash, fat, total carbohydrate, total energy, pH, total chlorides and Total solids are significantly higher in cow milk cheese than soya cheese. Cheese yield, total solid yield and protein yield are 135%, 51.18% and 72.33% respectively. Pepsin digestibility of soya cheese is significantly (p 0.001) higher than cow milk cheese. Minerals were analyzed by atomic absorption spectrophotometer and showed that most of the minerals are significantly higher in soya cheese than cow milk cheese but calcium is higher in cow milk cheese. Vitamin content were also analyzed by UPLC-MS-MS and the concentration of water soluble vitamins in 100 gm cheese are 2.423333 ± 0.05 μg thiamine, 5.063333 ± 0.020 μg riboflavin, 11.28 ± 0.35 μg niacin, 1.323333 ± 0.05 μg pantothenic acid, 212.3723 ± 9.80 μg Folic acid and 63.48 ± 3.98 μg biotin on dry basis of soy cheese. The contents of vitamin in cow milk cheese were also analyzed. The effect of processing on the losses or gain of minerals and vitamin were also calculated and showed that most of the minerals and vitamin losses and a few minerals were gain after processing. Standard plate count, total fungus, total coliform and Salmonella were tested by using APHA standard and no significant amount of microorganisms were found in the product. Besides with other nutrients this soya product contains highly digestible protein, minerals, B vitamin, low fat and low carbohydrate that are valuable for human health.