Tallaga cheese - like was made from skim milk containing milk fat, coconut oil
and palm oil. Milk fat was substituted with levels of Nil, 25, 50, 75 and 100 % of
coconut or palm oil. Cheese was made by the traditional method. Chemical,
microbiological and organoleptic properties were determined during storage period for
28 days at refrigerated temperature. Generally, replacement of milk fat with vegetable
oils (coconut or palm oil) up to 100% had slight effect on the chemical composition
during storage. A slight oily flavor was observed in fresh samples especially on the
use of palm oil, that flavor was greatly reduced up on storage. The storage of cheese
had considerable improved effect on the quality of cheese made using high level of
coconut or palm oil. Also the use of stabilizer, especially Unicream improved the
quality of cheese. The optimum ratio of 50:50 of coconut and 25:75 of palm oil to milk
fat were recommended for production of Tallaga cheese - like. It was palatable
obvious that addition of 75% coconut oil or 50% palm oil to replace milk fat in cheese
makir.g had no effect on cheese microflora. Total viable count increased up till the
end of storage periods in control cheese and cheese with replacement of 75%
coconut oil or 50% palm oil. Moulds and yeasts while, the coliform bacteria count
were not detected in fresh cheese, but they were detected and gradually increased
with the progress of storage up till 28 days. On the other hand, the control cheese
had higher microbial counts than the experimental cheeses.