Development and Evaluation of a Sustainable processed goat's Cheese analogue fortified with Millet-Zein Cheese base: Optimizing Nutritional, Functional, and Sensory Properties for Arid Regions"

Abstract

The growing demand for sustainable and functional plant-based dairy alternatives has driven innovation in cheese analogue production. This study developed a processed goat cheese analogue fortified with a plant-based base derived from millet, zein protein, and tapioca starch, evaluating its nutritional, functional, and sensory properties. Millet was processed (soaking, germination, fermentation) to enhance its protein bioavailability and reduce antinutrients. Substitution levels of 25 %, 50%, 75 %, and 100 % of the millet cheese base were tested against a traditional goat processed cheese control (100% dairy). Results indicated that (50% substitution (T2) achieved optimal sensory acceptance, closely resembling, meltability, and flavor of conventional cheese. Higher substitutions (75–100 %) reduced fat content (≤3.72%) and improved antioxidant activity (e.g., 52.8 % DPPH retention in T4 after 3 months) but compromised texture and flavor complexity. Meltability increased during storage (69.5–76.7 mm in control), while millet cheese base (100%) formulations exhibited superior emulsion stability (21.7% oil separation in T4 vs. 33.8% in control). Microbiological analysis confirmed enhanced safety, with millet cheese-based showing lower microbial growth (3.7 log CFU/g vs. 5.3 log CFU/g in control) and no detectable pathogens. The study highlights the viability of 50–75% plant substitution for producing nutritionally enriched, sustainable cheese analogues, addressing health and environmental trends. Challenges remain in optimizing 100 % plant-based formulations for texture and flavor. This work contributes to food security in arid regions like the Halayeb-Shalateen-Abu Ramad triangle by leveraging locally available crops, offering a model for resource-efficient dairy alternatives.