Manufacture of a New Cheese Using Soy and Adzuki Bean Broths
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- Miura Takayuki
- Department of Food Science, Nippon Veterinary and Life Science University
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- Takaku Miki
- Department of Food Science, Nippon Veterinary and Life Science University
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- Aoki Tetsuya
- Department of Food Science, Nippon Veterinary and Life Science University
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- Akuzawa Ryozo
- Department of Food Science, Nippon Veterinary and Life Science University
Bibliographic Information
- Other Title
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- 大豆および小豆の煮汁を利用した新規チーズの製造について
- ダイズ オヨビ アズキ ノ ニジル オ リヨウ シタ シンキ チーズ ノ セイゾウ ニ ツイテ
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Abstract
<p>We conducted a milk-clotting test and evaluated a model curd with the aim of making a new cheese using soybean and adzuki bean broths. Milk clotting time was slowed by the polyphenols contained in the bean broth; however, there was no significant difference in the curd yield with broth addition up to 40% (v/v), and a good model curd was formed. The appearance of the model cheese made with 30% (v/v) broth reflected the color tone of each broth type. This indicates the possibility of producing a new cheese in which the polyphenols contained in bean broths are incorporated into the cheese curd.</p>
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 64 (3), 157-161, 2017
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390001206409871360
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- NII Article ID
- 130007331131
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 028042830
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed