Production and properties of a semi-hard cheese made from soya milk.

Autor: Chumchuere, Sumonwan, MacDougall, Douglas B., Robinson, Richard K.
Předmět:
Zdroj: International Journal of Food Science & Technology; Dec2000, Vol. 35 Issue 6, p577-581, 0p
Abstrakt: Summary A semi-hard soya cheese, with mean moisture content 61.5%, crude protein 21.8% and fat 2.6%, was produced from reconstituted soya-milk powder using a starter culture of Streptococcus thermophilus and Lactobacillus fermentum. The physical properties of the cheese, as determined with a Texture Profile Analyser, were similar to a cheese made to the same compositional standards from bovine milk. A taste panel of Far Eastern subjects did not find the flavour of the fresh soya cheese acceptable but, when cubes of the cheese (1 cm3) were deep-fried in corn oil, the hedonic rating improved significantly. It is suggested that the cheese could be used as a protein-rich component of a meal, e.g. to replace meat in a stew, or as a ‘snack food’. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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