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The escalating cost and the incidence of untoward effects associated with the use medicines of allopathic origin make the consumers incline towards alternative therapeutic agents. As dietary supplements are the most consumers' acceptable therapeutic agents used to mitigate malnutrition-induced diseases, this study was carried out to develop a symbiotic soft cheese. The Soft cheese was manufactured using substrates or starter cultures under standard physico-chemical and microbiological conditions. The moisture content, the pH values, acidity, as well as the bacteriological and organoleptic properties during storage of the soft cheese produced were evaluated. The results revealed that there was no significant difference (p<0.05) in all the properties of soft cheese evaluated. The results obtained from this research revealed that the soft cheese produced under standard physico-chemical conditions such as temperature, acidity, humidity and pH, and microbiological conditions such as the addition of starter cultures as well as Penicillium camemberti, could be a promising high quality nutraceutical for the treatment of malnutrition-induced diseases.

Physiochemical Comparism of Three Different Types of Soft Cheese