Manufacturing of a Cheese-like Product from Soybean Milk Part I

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  • 大豆乳を利用したチーズよう食品の製造に関する研究(第1報)
  • ダイ トウニュウ オ リヨウ シタ チーズヨウ ショクヒン ノ セイゾウ ニ カンスル ケンキュウ 1

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Conditions for manufacturing cheese-like product from soybean were investigated. Among three bacteria examined, Streptococcus thermophilus produced remarkably greater amount of acids in soymilk than S. lactis and Lactobacillus bulgaricus. In conditions of 70-98°C for 5min., examined for treating soymilk, higher temperature resulted in higher level of solid content in final product. Difference in initial pH of soymilk little affected the quality of the product. Based on these and other results, following procedure was used for manufacturing: soymilk containing 11% solid was heated at 98°C for 5min., cooled to 50°C, to which S. thermophilus was innoculated, and calcium chloride, at 0.4% to the milk, was added for coagulating. The curd was kept for 10min. at 50°C, cut, hooped, and pressed overnight, to the surface of which, mold starter (Penicillium caseicolum) and sodium chloride were spread. During ripening of the curd at 15°C and 85% RH for three weeks, water-soluble nitrogen increased to 50% of total nitrogen. The product contained 70% moisture, and significant darkening developed with the progress of ripening.

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