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PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids
Author(s) -
SCHRODER D. J.,
JACKSON H.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb02022.x
Subject(s) - skimmed milk , food science , starter , ripening , flavor , farmer cheese , mold , chemistry , whole milk , milk products , biology , botany
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 flavors.