添加酸味料の種類がカッテージチーズ様乳凝集物の調製に及ぼす影響

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タイトル別名
  • Effect of Acidulants on Cooking of Cottage Cheese Like Milk Aggregated Products
  • テンカ サンミリョウ ノ シュルイ ガ カッテージチーズ ヨウニュウギョウシュウブツ ノ チョウセイ ニ オヨボス エイキョウ

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説明

<p>  Cottage cheese like milk aggregated products can be made at home from milk and acidic compounds such as vinegar and lemon juice. However, the recipe used with acidulants (vinegar and beverages) with different pH values and material contents remained unclear. We investigated in this study the volume of an acidulant with a pH value of 4.6 for making cottage cheese like milk aggregated products. The volume of an acidulant with lower pH value required for aggregation was smaller than that for a higher pH acidulant, excepting Chinkou Kouzu vinegar, blueberry black vinegar and pomegranate black vinegar. These three acidulants contained salt and other components which would have affected the aggregation process. The color difference value between the acidulant and cottage cheese like milk aggregated products made from blueberry black vinegar, Balsamic vinegar or Chinkou Kouzu was small, while that made from cereal vinegar, rice vinegar or white wine vinegar was larger.</p>

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 67 (9), 508-512, 2016

    一般社団法人 日本家政学会

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