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DEVELOPMENT AND STABILITY OF INTERMEDIATE MOISTURE CHEESE ANALOGS FROM ISOLATED SOYBEAN PROTEINS
Author(s) -
MOTOKI M.,
TORRES J. A.,
KAREL M.
Publication year - 1982
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1982.tb00642.x
Subject(s) - potassium sorbate , organoleptic , food science , glycerol , chemistry , emulsion , moisture , soybean oil , sorbitol , water activity , casein , soy protein , aqueous solution , shelf life , salt (chemistry) , water content , organic chemistry , sugar , geotechnical engineering , engineering
Intermediate moisture cheese analogs (IMCA), based on soy beans, were fabricated by the blending method from an aqueous emulsion containing primarily soybean protein isolate, casein, hydrogenated vegetable oil, decaglycerol decaoleate, glycerol, salt and sorbitol. Potassium sorbate was used as a mycostatic agent. Water activity of different IMC A preparations was controlled at levels of 0.83 to 0.91; and pH at 5.0, 5.5 and 6.5. Organoleptic properties, mechanical properties and microbial stability were tested. The IMCA product with a a w of 0.87 and pH of 5.7 was the most acceptable, with a shelf life of about 3 months.