The Formulation of Cheese Analogue from Sweet Corn Extract.

Analogue cheese made from sweet corn extract was expected to fulfill the people's need for cheese and as alternative cheese made from cow's milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration.