PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids
作者:
D. J. SCHRODER,
H. JACKSON,
期刊:
Journal of Food Science
(WILEY Available online 1971)
卷期:
Volume 36,
issue 1
页码: 22-24
ISSN:0022-1147
年代: 1971
DOI:10.1111/j.1365-2621.1971.tb02022.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
SUMMARY–Soybean cheeses were prepared from blends of skim milk powder and soybean milk in which the skim milk powder contributed 0, 25, 50 and 75% of total dry weight. The amount of skim milk had little effect on the flavor of the finished cheese, due to the dominating effect of the beany flavor of the soybeans. Similarly, the skim milk had little effect on the texture of the finished cheese, indicating that only a small amount of fibrous matter from the soybeans is necessary to impart a mealy texture to the product. Mold ripening resulted in desirable changes in texture, but these were offset by the development of bitter flavor
点击下载:
PDF
(309KB)
返 回