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Production and properties of a semi‐hard cheese made from soya milk
Author(s) -
Chumchuere Sumonwan,
MacDougall Douglas B.,
Robinson Richard K.
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2000.00414.x
Subject(s) - food science , streptococcus thermophilus , flavour , starter , chemistry , taste , mouthfeel , farmer cheese , mathematics , milk products , lactobacillus , fermentation , raw material , organic chemistry
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 cm 3 ) 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’.