PREPARATION OF ALMOND-BASED VEGAN CHEESE USING LACTOBACILLUS CASEI ISOLATED FROM THE PROBIOTIC DRINK - YAKULT, AND CHARACTERIZATION OF ITS NUTRITIONAL VALUES.

Microbiology

Vegan cheese is a category of non-dairy cheese that does not use any animal products. Vegan cheese can be made with components derived from vegetables, such as proteins, fats, and milk. It also can be made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond), and soybeans. Vegan cheese is a safe and healthy alternative for those with allergies or lactose intolerance. In the present study, vegan cheese was prepared by fermenting the coagulated product of almond milk using the bacterium isolated from the probiotic drink, Yakult. 5 Lactobacillus isolates were obtained from different dairy products like Yakult, Hatsun curd, Heritage curd and Yoghurt. The isolates were tested for antioxidant activity by DPPH assay. The isolate which had shown good antioxidant activity was selected for the preparation of vegan cheese. The bacterial isolate, Lactobacillus casei obtained from the probiotic drink, Yakult had shown good antioxidant activity. To optimize the almond and water ratio for milk ext

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