1Department of Food Technology, Haldia Institute of Technology, Haldia-721 657, West Bengal, India
2Anukul Chandra Foods Pvt. Ltd., Pune-411 048, Maharastra, India
3Department of Agricultural Engineering, Haldia Institute of Technology, Haldia-721 657, West Bengal, India
*Corresponding Author: Gourab Chatterjee, Department of Food Technology, Haldia Institute of Technology, Haldia-721 657, West Bengal, India, Email: gourabchatterjee.ft@gmail.com
Online Published on 10 March, 2026.
This research presents a method for developing and characterizing a plant-based cottage cheese alternative derived from almond and oat milk, with high dietary fiber content, to meet the increasing demand for plant-based or non-dairy alternatives post-COVID-19.
The cottage cheese alternative was prepared by extracting milk from raw almonds and oats, followed by controlled preheating, homogenization, pasteurization, coagulation, whey drainage and application of pressure to the mold to achieve the desired consistency and firmness. Proximate composition and microbiological analysis were performed according to the defined method. The developed product underwent compression testing for texture profile analysis and scanning electron microscopy (SEM) for morphological evaluation and its properties were compared with control conventional market-available cottage cheese (paneer). Sensory analysis was conducted using a 9-point hedonic scale.
The yield of the final cottage cheese alternative obtained was 52±1%. Proximate analysis of the product showed 25.72% dietary fiber, 9.96% protein, 14.55% fat, 9.70% total carbohydrates and 64.84% moisture. The product exhibited a similar microstructural matrix and very good textural properties and hardness when compared with the control. Sensory scores indicated excellent overall acceptability of the developed product, making it a plant-based non-dairy alternative to traditional paneer.
Almond and oat, Cottage cheese alternative, Fibre-enriched, Microstructural matrix, Non-dairy, Texture
