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HARD CHEESE SUBSTITUTE FROM SOY MILK
Author(s) -
ELELLA W. M. ABOU
Publication year - 1980
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.1365-2621.1980.tb07610.x
Subject(s) - soy milk , food science , flavor , farmer cheese , cow milk , soy flour , ripening , soy bean , chemistry , milk products
A substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3‐months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy milk and cow's milk. Results showed that body and texture, as well as color, were relatively lower than cheese made from a mixture of soy milk and cow's milk. The latter possessed more acceptable properties.