1. A method for preparing a coconut based milk product, the method comprising: receiving a pre-determined quantity of desiccated coconut pieces, into a scrapping unit, which is arranged to scrap outer brown skin; transferring the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, wherein the chopping unit is associated with a temperature regulation means to maintain temperature at 34 – 45 °C; and pressing the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

2. The method as claimed in claim 1, further comprising step of standardizing the coconut milk for a specific gravity and a nutritional parameter.

3. The method as claimed in claim 1, further comprising step of lyophilizing or spray drying of the coconut milk to produce a powder.

4. The method as claimed in claim 1, wherein the coconut milk is enriched with an additive ingredient selected from a flavour, a protein, a vitamin, an amino acid, a micro-nutrient, a pre-biotic agent.

5. The method as claimed in claim 1, further comprising step mixing a first predetermined amount of the coconut milk with a first predetermined amount of a mammal milk and a bacterium inoculation composition into an incubation chamber and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a coconut milk yogurt.

6. The method as claimed in claim 1, further comprising steps of mixing, into a whisking chamber, a second amount of coconut milk, a second amount of mammal milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing using a cryogenic tank into a container to produce the frozen desert product.

7. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced coconut milk with a third amount of mammal milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.

8. The method as claimed in claim 7, further comprising steps of mixing, at a cheese making chamber, the third amount soya milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

9. A system for preparing a coconut based milk product, the system comprising: a scrapping unit is arranged to receive a pre-determined quantity of desiccated coconut pieces, wherein the scrapping unit is arranged to scrap outer brown skin; a chopping unit is arranged to receive the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, wherein the chopping unit is associated with a temperature regulation means to maintain temperature at 34 – 45 °C; and a pressing unit is arranged to press the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

10. A system of claim 1 further comprises: an incubation chamber to receive a first predetermined amount of the coconut milk, a first predetermined amount of a mammal milk and a bacterium inoculation composition to produce a coconut milk yogurt. METHOD FOR PREPARING COCONUT BASED MILK PRODUCT Abstract To make a coconut-based milk product, one embodiment of the present disclosure may include placing a number of desiccated coconut pieces into a scraping machine that is configured to remove the brown outer peel. In some embodiments, the coconut paste is made by transferring the pieces of coconut with the brown peel removed into a chopping unit and chopping them in the presence of a certain amount of water. The chopping apparatus in certain implementations is coupled with a temperature regulating mechanism that keeps the internal temperature between 34 and 45 degrees Celsius. Coconut milk and solid particles may be separated by pushing the paste through a fine sieve, as shown in certain embodiments. s:

1. A method for preparing a coconut based milk product, the method comprising: receiving a pre-determined quantity of desiccated coconut pieces, into a scrapping unit, which is arranged to scrap outer brown skin; transferring the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, wherein the chopping unit is associated with a temperature regulation means to maintain temperature at 34 – 45 °C; and pressing the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

2. The method as claimed in claim 1, further comprising step of standardizing the coconut milk for a specific gravity and a nutritional parameter.

3. The method as claimed in claim 1, further comprising step of lyophilizing or spray drying of the coconut milk to produce a powder.

4. The method as claimed in claim 1, wherein the coconut milk is enriched with an additive ingredient selected from a flavour, a protein, a vitamin, an amino acid, a micro-nutrient, a pre-biotic agent.

5. The method as claimed in claim 1, further comprising step mixing a first predetermined amount of the coconut milk with a first predetermined amount of a mammal milk and a bacterium inoculation composition into an incubation chamber and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a coconut milk yogurt.

6. The method as claimed in claim 1, further comprising steps of mixing, into a whisking chamber, a second amount of coconut milk, a second amount of mammal milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing using a cryogenic tank into a container to produce the frozen desert product.

7. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced coconut milk with a third amount of mammal milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.

8. The method as claimed in claim 7, further comprising steps of mixing, at a cheese making chamber, the third amount soya milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

9. A system for preparing a coconut based milk product, the system comprising: a scrapping unit is arranged to receive a pre-determined quantity of desiccated coconut pieces, wherein the scrapping unit is arranged to scrap outer brown skin; a chopping unit is arranged to receive the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, wherein the chopping unit is associated with a temperature regulation means to maintain temperature at 34 – 45 °C; and a pressing unit is arranged to press the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

10. A system of claim 1 further comprises: an incubation chamber to receive a first predetermined amount of the coconut milk, a first predetermined amount of a mammal milk and a bacterium inoculation composition to produce a coconut milk yogurt.

Field of the Invention
[0001] The present disclosure is related to a system and method for producing preparing a coconut based milk product such as soya yogurt, soya cheese, frozen desert etc.

[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Dairy products have been consumed since ages, benefitting as a source of adequate nutrition. However, the consumption of dairy products is potentially associated with health concerns and risks. Consumers around the world prefer functional beverages as it leads to healthy lifestyle. Plant milks, on the other hand, have been consumed for centuries in various cultures, both as a regular drink and as a substitute for dairy milk. Known methods for producing these alternatives vary drastically in their processes with some utilizing the whole plant and others just the seed material as their starting material. Some require extensive processing to yield an aqueous or colloidal extract from those source materials. Other methods broadly consist of reconstituting mixtures of isolated and purified macro-nutrients in dry or liquid form.
[0004] Coconut milk is extracted from coconut’s endosperm. In coconut producing areas, it a significant dietary ingredient and is used in various diets to enhance flavor. Fat plays an important role in the appearance of coconut milk and also its sensorial attributes. Confectioners, biscuit makers, bakeries and ice cream industries employ coconut milk to amplify the taste and flavor of various products.
[0005] Known methods of production of coconut milk have not been able to resolve impending issues with denaturation of the native proteins. Further, improvements in the yield are required. In light of the perspective narrated in the foregoing discussion, a procedure for producing coconut milk-based paneer, cheese, yoghurt and ice cream, is henceforth proposed. The proposed procedure presents a new and improved architectural setup of elements for acquiring desirable yields of coconut milk and products thereof. One or more functional embodiments or aspects can be considered which can be suitably or preferably arranged to meet the motives and objectives of the present invention. Though, the procedure can proffer plurality of advantages and score over the existent and the prior art methods.
[0006] PH22021050500 (By - COLLEGE OF MANAGEMENT AND ENTREPRENEURSHIP AT DANAO CAMPUS CEBU TECHNOLOGICAL UNIV) - Disclosed is a method of producing coconut (Cocos nucifera) water-treated breadfruit (Artocarpus altilis) vacuum-fried chips in cheese flavor. The method of producing coconut water-treated breadfruit vacuum-fried chips in cheese flavor, comprising the steps of peeling the outer skin of the breadfruit. Slicing the breadfruit meat into chip size. Soaking the sliced breadfruit meat into a coconut water bath. Draining the sliced breadfruit meat from coconut water bath. Cooking the breadfruit meat in a vacuum-fryer. Mixing the cheese flavoring into the vacuum-fried chips. Placing the breadfruit fried chips in a food grade container, and storing the filled container of breadfruit chips in room temperature.
[0007] CN110934189 (By - SHANGHAI URBAN CONSTRUCTION VOCATIONAL COLLEGE) – The present invention discloses a method for preparing yogurt by using coconut shell container fermentation. The method is specifically implemented according to the following steps: sterilizing processing tools and calculating and weighing the raw materials of 2.5%-4% of proteins, 6%-9% of white granulated sugar and the balance water; then drilling a ripen coconut fruit, sucking out coconut juice from the coconut with a sterilized syringe, and preparing a coconut empty shell for later use; preparing protein material liquid and cooling the protein material liquid to 41-43 DEG C, then adding a fermentation agent, and conducting even mixing to obtain material liquid to be fermented; injecting the material liquid to be fermented into the treated coconut shell and conducting wrapping by using a preservation film, ensuring good sealing at an opening, conducting placing at an appropriate fermentation temperature for storing, and conducting fermentation; and refrigerating the fermented yogurt to obtain a drinkable yogurt product. The coconut shell is used as a sterile container, inoculation with a sterile operation method is conducted, the yogurt is fermented in the natural container, and the method takes into account characteristics of probiotic functions, deliciousness, environmental protection and practicality.
[0008] CN109380487 (By - ZHOU JIANZHI) - The invention discloses a coconut fruit pizza and a preparation method thereof. The pizza comprises the following raw materials by weight: 400-600 parts of flour, 20-30 parts of coconut powder, 45-60parts of coconut milk, 50-80 parts of fruit, 60-80 parts of cheese, and 200-300 parts of water, 50-80 parts of egg white, 25-50 parts of sugar, 4 -10 parts of honey, 20-30 parts of butter, 10-20 partsof olive oil, 4-6 parts of yeast, and 5 -15 parts of salt. The coconut fruit pizza of the invention changes the characteristics of the traditional pizza with high calorie, unbalanced nutrition and indigestibility. The coconut fruit pizza prepared by the invention has low calorie, nutrient-rich and balanced, easy to digest, enhance appetite, moderate softness and toughness, and at the same time, the preparation process is simple and can realize large-scale production.
[0009] However, the ambit of the present invention may stretch beyond the application/ implementation of the proposed procedure and can be emphasized and ameliorated more through a further course of research and development thereof.
[00010] All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.

[00011] Various objects, features, and advantages of the disclosed subject matter can be more fully appreciated with reference to the following detailed description of the disclosed subject matter when considered in connection with the following drawings, in which like reference numerals identify like elements.
[00012] The present disclosure is related to a system and method for producing preparing a coconut based milk product such as soya yogurt, soya cheese, frozen desert etc.
[00013] Embodiments of the present disclosure may include a method for preparing a coconut based milk product, the method including receiving a pre-determined quantity of desiccated coconut pieces, into a scrapping unit, which may be arranged to scrap outer brown skin. Embodiments may also include transferring the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste. In some embodiments, the chopping unit may be associated with a temperature regulation means to maintain temperature at 34 –45 °C. Embodiments may also include pressing the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.
[00014] In some embodiments, the method as claimed may include step of standardizing the coconut milk for a specific gravity and a nutritional parameter. In some embodiments, the method as claimed may include step of lyophilizing or spray drying of the coconut milk to produce a powder. In some embodiments, the coconut milk may be enriched with an additive ingredient selected from a flavour, a protein, a vitamin, an amino acid, a micro-nutrient, a pre-biotic agent.
[00015] In some embodiments, the method as claimed may include step mixing a first predetermined amount of the coconut milk with a first predetermined amount of a mammal milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4–8 hours to produce a coconut milk yogurt. In some embodiments, the method as claimed may include steps of mixing, into a whisking chamber, a second amount of coconut milk, a second amount of mammal milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing using a cryogenic tank into a container to produce the frozen desert product.
[00016] In some embodiments, the method as claimed may include steps of blending a third quantity of the produced coconut milk with a third amount of mammal milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend. In some embodiments, the method as claimed may include steps of mixing, at a cheese making chamber, the third amount soya milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend. In some embodiments, the coagulated mass of the second cheese milk blend may be separated to produce a soya cheese. Embodiments may also include a system further may include an incubation chamber to receive a first predetermined amount of the coconut milk, a first predetermined amount of a mammal milk and a bacterium inoculation composition to produce a coconut milk yogurt.
[00017] Embodiments of the present disclosure may also include a system for preparing a coconut based milk product, the system including a scrapping unit may be arranged to receive a pre-determined quantity of desiccated coconut pieces. In some embodiments, the scrapping unit may be arranged to scrap outer brown skin. Embodiments may also include a chopping unit may be arranged to receive the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste. In some embodiments, the chopping unit may be associated with a temperature regulation means to maintain temperature at 34 –45 °C. Embodiments may also include a pressing unit may be arranged to press the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

[00021] The following is a detailed description of exemplary embodiments to illustrate the principles of the invention. The embodiments are provided to illustrate aspects of the invention, but the invention is not limited to any embodiment. The scope of the invention encompasses numerous alternatives, modifications and equivalent; it is limited only by the claims.
[00022] In view of the many possible embodiments to which the principles of the present discussion may be applied, it should be recognized that the embodiments described herein with respect to the drawing figures are meant to be illustrative only and should not be taken as limiting the scope of the claims. Therefore, the techniques as described herein contemplate all such embodiments as may come within the scope of the following claims and equivalents thereof.
[00023] The detailed description is described with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The use of the same reference numbers in different instances in the description and the figures may indicate similar or identical items.
[00024] The present disclosure is related to a system and method for producing preparing a coconut based milk product such as soya yogurt, soya cheese, frozen desert etc.
[00025] FIG. 1 is a flowchart that describes a method for preparing a coconut based milk product, according to some embodiments of the present disclosure. In some embodiments, at 110, the method may include receiving a pre-determined quantity of desiccated coconut pieces, into a scrapping unit, which may be arranged to scrap outer brown skin. At 120, the method may include transferring the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste. At 130, the method may include pressing the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk. The chopping unit may be associated with a temperature regulation may mean to maintain temperature at 34 –45 °C.
[00026] In some embodiments, the method as claimed. In some embodiments, the method as claimed. In some embodiments, the coconut milk may be enriched with an additive ingredient selected from a flavour, a protein, a vitamin, an amino acid, a micro-nutrient, a pre-biotic agent. In some embodiments, the method as claimed. In some embodiments, the method as claimed. Steps of mixing, into a whisking chamber, a second amount of coconut milk, a second amount of mammal milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing using a cryogenic tank into a container to produce the frozen desert product.
[00027] Steps of mixing, at a cheese making chamber, the third amount soya milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend. The coagulated mass of the second cheese milk blend may be separated to produce a soya cheese. In some embodiments, a system further comprises, the method may include performing one or more additional steps. An incubation chamber to receive a first predetermined amount of the coconut milk, a first predetermined amount of a mammal milk and a bacterium inoculation composition to produce a coconut milk yogurt.
[00028] FIG. 2 is a block diagram that describes a system 200, according to some embodiments of the present disclosure. In some embodiments, the system 200 may include a scrapping unit 210 may be arranged to receive a pre-determined quantity of desiccated coconut pieces, a chopping unit 220 may be arranged to receive the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, and a pressing unit 230 may be arranged to press the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk. The scrapping unit 210 may be arranged to scrap outer brown skin. The chopping unit may be associated with a temperature regulation means to maintain temperature at 34 –45 °C.
[00029] In an embodiment, coconut milk paneer can be prepared by blending 60% coconut milk and 40% cow’s milk. Paneer was prepared by direct acidification of milk at 85°C temperature with 10% - 12% citric acid solution. Coagulated protein can be strained and pressed to give the shape to the paneer and then product was cooled 4°C - 5°C.
[00030] In an embodiment, sensory attributes of coconut milk paneer may be illustrated. Hedonic scale may be employed to elucidate the mean sensory scores of soy milk paneer such as color-8.80±0.52, Appearance-8.60±0.68, Flavor-8.90±0.40, Texture-8.70±0.70, Taste-8.50±0.50, Mouthfeel-8.60±0.46, Chewness-8.90±0.60, Overall acceptability-8.60±0.38.
[00031] In an embodiment, nutritional composition of coconut milk paneer may comprise moisture (40.80±0.65g/100g), mineral ash (0.73±0.11g/100g), crude Fiber (1.60±0.02 g/100g), crude Fat (24.82±0.25g/100g), protein(8.40±0.44g/100g), carbohydrate (24.40±1.20g/100g), iron (1.62±0.05mg/100g), and calcium (112.60±1.80mg/100g).
[00032] In an embodiment, physiochemical properties of coconut milk paneer may comprise pH (5.25±0.20), Titratable Acidity (0.04±0.02%), and Yield Paneer (13.50±0.15%).
[00033] In an embodiment, textural profile of coconut milk paneer may comprise cohesiveness-80.50±2.80%, springiness-45.80±1.60%, hardness-10.20±0.75 BHN, gumminess-28.25±0.95%.
[00034] In an embodiment, coconut milk cheese can be prepared by blending 80% coconut milk and 20% cow’s milk. To prepare cheese milk blend can be homogenized and pasteurized (at 90°C temp). Rennet culture can be added to the milk at 42°C and milk can be allowed to stand for 4 hours to form the curd. The curd may be drained, salt was added and set in cubes.
[00035] In an embodiment, sensory attributes of coconut milk cheese can be elucidated. The sensory attributes may be evaluated on 9-point hedonic scale. The mean sensory attributes scores may comprise color-8.20±0.64, Appearance-8.00±0.72, Flavor-8.00±0.54, Texture-8.20±0.68, Taste-8.20±0.48, Mouth feel-8.10±0.45, Chewness-8.10±0.47, and Overall Acceptability-7.90±0.68.
[00036] In an embodiment, nutritional composition of coconut milk cheese may comprise moisture (35.50±0.62g/100g), mineral ash (2.20±0.24g/100g), crude fiber (0.80±0.08 g/100g), crude fat (30.20±0.90g/100g), protein (10.36±0.15g/100g), carbohydrate (28.70±1.16g/100g), iron(1.90±0.08mg/100g), and calcium (98.70±1.16mg/100g).
[00037] In yet another embodiment, physiochemical properties of coconut milk cheese may comprise pH (6.20±0.60), Titratable Acidity (0.35±0.02%), Yield Cheese (6.45±0.28%). Textural profile of coconut milk paneer Cohesiveness-84.40±2.30%, springiness-52.60±1.80%, hardness-11.00±0.80 BHN, and gumminess-28.30±0.12%.
[00038] Coconut milk products may provide variety in dietary composition of populations. Further, coconut milk products can reduce the burden on dairy milk and curb the side effects of intake of dairy products.
[00039] To make a coconut-based milk product, one embodiment of the present disclosure may include placing a number of desiccated coconut pieces into a scraping machine that is configured to remove the brown outer peel. In some embodiments, the coconut paste is made by transferring the pieces of coconut with the brown peel removed into a chopping unit and chopping them in the presence of a certain amount of water. The chopping apparatus in certain implementations is coupled with a temperature regulating mechanism that keeps the internal temperature between 34 and 45 degrees Celsius. Coconut milk and solid particles may be separated by pushing the paste through a fine sieve, as shown in certain embodiments.
[00040] The claimed technique may, in certain implementations, include the process of standardising the coconut milk for a given gravity and a nutritional parameter. The coconut milk may be lyophilized or spray dried to make a powder as part of the procedure as stated in certain implementations. It is possible to enhance the nutritional value of coconut milk by adding a flavouring, protein, vitamin, amino acid, micronutrient, or prebiotic agent, among other things.
[00041] The process as claimed may include combining a first preset quantity of coconut milk with a second predetermined amount of a mammal milk and a bacterial inoculation composition, and then incubating the mixture at 28 to 32 °C for 4 -8 hours to create a coconut milk yogurt. Mixing a second quantity of coconut milk, a second quantity of mammal milk, a first quantity of sugar, a stabiliser, and a flavour into a whisking chamber to create an ice-cream pre-mix, which is then frozen using a cryogenic tank into a container to create the frozen desert product, is one example of how the claimed method might work.
[00042] Blending a third quantity of the created coconut milk with a third quantity of mammal milk to create a first cheese milk mix, which is then homogenised and pasteurised to create a second cheese milk blend, is one possible implementation of the process as described. The process as claimed may include the steps of combining the third amount of soya milk blend with a pre-set quantity of rennet culture in a cheese producing chamber, followed by incubation at a pre-stet condition and for a pre-set time duration. Soya cheese may be created by separating the coagulated bulk of the second cheese milk mix. In certain implementations, a chamber for incubating the mixture of coconut milk, mammalian milk, and bacterial inoculation composition that will result in coconut milk yoghurt is included.
[00043] A system for making a coconut-based milk product is likewise within the scope of the current disclosure. Such a system may comprise a scraping unit that is set up to accept a fixed amount of desiccated coconut pieces. The scraping unit may be designed to remove the exterior brown skin in certain implementations. The brown skin-free coconut pieces may be fed into a chopping machine, where they are chopped in the presence of a set amount of water to create a coconut paste, according to certain embodiments. The chopping apparatus in certain implementations is coupled with a temperature regulating mechanism that keeps the internal temperature between 34 and 45 degrees Celsius. In certain implementations, the coconut paste is pressed through a fine filter to extract the coconut milk from the solid particles.
[00044] Further, while operations are depicted in a particular order, this should not be understood as requiring that such operations be performed in the particular order shown or in sequential order, or that all illustrated operations be performed, to achieve desirable results. In certain circumstances, multitasking and parallel processing may be advantageous. Likewise, while several specific implementation details are contained in the above discussions, these should not be construed as limitations on the scope of the subject matter described herein, but rather as descriptions of features that may be specific to particular embodiments. Certain features that are described in this specification in the context of separate embodiments can also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable sub-combination. Moreover, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination can in some cases be excised from the combination, and the claimed combination may be directed to a sub-combination or variation of a sub-combination.

Claims
I/We claims:

1. A method for preparing a coconut based milk product, the method comprising: receiving a pre-determined quantity of desiccated coconut pieces, into a scrapping unit, which is arranged to scrap outer brown skin; transferring the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, wherein the chopping unit is associated with a temperature regulation means to maintain temperature at 34 – 45 °C; and pressing the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

2. The method as claimed in claim 1, further comprising step of standardizing the coconut milk for a specific gravity and a nutritional parameter.

3. The method as claimed in claim 1, further comprising step of lyophilizing or spray drying of the coconut milk to produce a powder.

4. The method as claimed in claim 1, wherein the coconut milk is enriched with an additive ingredient selected from a flavour, a protein, a vitamin, an amino acid, a micro-nutrient, a pre-biotic agent.

5. The method as claimed in claim 1, further comprising step mixing a first predetermined amount of the coconut milk with a first predetermined amount of a mammal milk and a bacterium inoculation composition into an incubation chamber and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a coconut milk yogurt.

6. The method as claimed in claim 1, further comprising steps of mixing, into a whisking chamber, a second amount of coconut milk, a second amount of mammal milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing using a cryogenic tank into a container to produce the frozen desert product.

7. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced coconut milk with a third amount of mammal milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.

8. The method as claimed in claim 7, further comprising steps of mixing, at a cheese making chamber, the third amount soya milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

9. A system for preparing a coconut based milk product, the system comprising:
a scrapping unit is arranged to receive a pre-determined quantity of desiccated coconut pieces, wherein the scrapping unit is arranged to scrap outer brown skin;
a chopping unit is arranged to receive the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, wherein the chopping unit is associated with a temperature regulation means to maintain temperature at 34 – 45 °C; and
a pressing unit is arranged to press the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

10. A system of claim 1 further comprises:
an incubation chamber to receive a first predetermined amount of the coconut milk, a first predetermined amount of a mammal milk and a bacterium inoculation composition to produce a coconut milk yogurt.

METHOD FOR PREPARING COCONUT BASED MILK PRODUCT
Abstract
To make a coconut-based milk product, one embodiment of the present disclosure may include placing a number of desiccated coconut pieces into a scraping machine that is configured to remove the brown outer peel. In some embodiments, the coconut paste is made by transferring the pieces of coconut with the brown peel removed into a chopping unit and chopping them in the presence of a certain amount of water. The chopping apparatus in certain implementations is coupled with a temperature regulating mechanism that keeps the internal temperature between 34 and 45 degrees Celsius. Coconut milk and solid particles may be separated by pushing the paste through a fine sieve, as shown in certain embodiments.

I/We claims:

1. A method for preparing a coconut based milk product, the method comprising: receiving a pre-determined quantity of desiccated coconut pieces, into a scrapping unit, which is arranged to scrap outer brown skin; transferring the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, wherein the chopping unit is associated with a temperature regulation means to maintain temperature at 34 – 45 °C; and pressing the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

2. The method as claimed in claim 1, further comprising step of standardizing the coconut milk for a specific gravity and a nutritional parameter.

3. The method as claimed in claim 1, further comprising step of lyophilizing or spray drying of the coconut milk to produce a powder.

4. The method as claimed in claim 1, wherein the coconut milk is enriched with an additive ingredient selected from a flavour, a protein, a vitamin, an amino acid, a micro-nutrient, a pre-biotic agent.

5. The method as claimed in claim 1, further comprising step mixing a first predetermined amount of the coconut milk with a first predetermined amount of a mammal milk and a bacterium inoculation composition into an incubation chamber and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a coconut milk yogurt.

6. The method as claimed in claim 1, further comprising steps of mixing, into a whisking chamber, a second amount of coconut milk, a second amount of mammal milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing using a cryogenic tank into a container to produce the frozen desert product.

7. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced coconut milk with a third amount of mammal milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.

8. The method as claimed in claim 7, further comprising steps of mixing, at a cheese making chamber, the third amount soya milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

9. A system for preparing a coconut based milk product, the system comprising:
a scrapping unit is arranged to receive a pre-determined quantity of desiccated coconut pieces, wherein the scrapping unit is arranged to scrap outer brown skin;
a chopping unit is arranged to receive the brown skin removed coconut pieces into a chopping unit to chop the coconut in presence of a pre-determined water to produce a coconut paste, wherein the chopping unit is associated with a temperature regulation means to maintain temperature at 34 – 45 °C; and
a pressing unit is arranged to press the coconut paste through a fine sieve to separate solid particulate matters and a coconut milk.

10. A system of claim 1 further comprises:
an incubation chamber to receive a first predetermined amount of the coconut milk, a first predetermined amount of a mammal milk and a bacterium inoculation composition to produce a coconut milk yogurt.