The Health Benefits of Pectin Added To Monterey Jack Cheese and A Study Of Its Chemical and Microbiological Properties

Abstract

The given research was based on the need to find out the influence of the addition of pectin on the quality attributes of Monterey Jack cheese made using whole cow milk with the addition of 1.0 percent of pectin (T). One of the chemical tests involved estimating percentage of moisture, protein, fat, ash, carbohydrates, total acidity and pH. The findings revealed that moisture content and protein content are lower and higher respectively when compared to the control treatment. The processes in the treatments were a greater increase in ash content, acidity and carbohydrates, and decrease in pH with increasing acidity. This was also able to add to the microbiological properties of the Monterey Jack cheese.