CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILISATION OF RICE MILK AS THE MAIN INGREDIENT OF NUT-FREE VEGAN CHEESE

Diansari, Alyssa (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILISATION OF RICE MILK AS THE MAIN INGREDIENT OF NUT-FREE VEGAN CHEESE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Lactose intolerance and nut allergies impact a significant portion of the population, making traditional dairy products like cheese challenging to consume for many individuals. This has led to a growing demand for plant-based cheese alternatives, driven by increased awareness of health and environmental benefits. Addressing these needs, a new nut-free vegan cheese made primarily from rice milk has emerged. This product caters to those with nut allergies, people following a vegan diet, and individuals with lactose intolerance. The cheese aims to mimic the taste and texture of traditional cheese while utilizing rice milk, which is often fortified with essential nutrients like vitamins D and B12, and calcium, commonly found in dairy milk. The cheese is produced using a steaming method. Sensory evaluations of the product reveal that while it is well-received for its aroma and flavor, its appearance and texture face mixed reviews. Panelists observed that the cheese does not visually resemble conventional cheese and noted that its texture does not meet the standards of traditional cheese products. Despite these limitations, the positive feedback on aroma and taste suggests that rice milk cheese remains a promising option for those with dietary restrictions. Priced at Rp 38,500 and with a total calorie count of 670, this product offers a distinctive choice for consumers who need or prefer to avoid dairy. However, to improve its market acceptance and better align it with the qualities of traditional cheeses, further research and development are necessary. Enhancing the texture and visual appeal of the cheese could significantly elevate its overall quality and consumer satisfaction. Keywords: Clotted milk, Rice milk, Vegan cheese"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Clotted milk, Rice milk, Vegan cheese
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 13 Sep 2024 10:07
Last Modified: 13 Sep 2024 10:07
URI: http://repository.ottimmo.ac.id/id/eprint/1084

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