Improving the Nutritional Value of Natural Cheese Analog Products Using Nam Dok Mai Mango.

This research aimed to (1) discover the appropriate formula for the production of Nam Dok Mai mango cheese analog products and (2) study the physical, nutritional, microbial, and sensory properties of the produced Nam Dok Mai mango cheese analogs. To investigate the appropriate formula, the factors studied included the pH value of Nam Dok Mai mango juice (2.50 or 3.