Food products development occur in industries, universities and research centers with the aim of optimizing processes, to include different ingredients to existing products or for other reasons. After developing a product, additional information may be obtained by determining yield and cost of the final product. The objective of this research was to estimate yield and cost of traditional Minas fresh cheese and those produced with added fat free soybean hydro-soluble extract powder (SEP), with curd formed by rennet or microbial coagulant (Aspergillus niger var. awamori). Minas fresh cheese with addition of 8% of SEP (in relation to total milk solids), processed with rennet had a yield (g TS/L) 16.67% higher in comparison to the traditional cheese processed with the same rennet. The cheese processed with microbial coagulant and 8% of SEP had a yield (g TS/L) 16.54% higher, when compared to the traditional cheese. The cost of the basic formulations with 8% of SEP (kg of cheese/100L of milk) processed with rennet or with microbial coagulant was US$36.75 and US$ 37.50 respectively, whilst that the traditional cheeses, processed with the same coagulants cost US$ 35.12 and US$35.36.
Minas fresh cheese cheese with soybean derivative; chymosin produced by fermentation; microbial coagulant; hydro-soluble soybean extract
