Curd Formation from Soymilk Combined with Bovine Milk and its Ripening.

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  • 豆乳・牛乳混合系からの乳酸発酵によるカードの形成とその熟成
  • トウニュウ ギュウニュウ コンゴウケイ カラ ノ ニュウサン ハッコウ ニ ヨル カード ノ ケイセイ ト ソノ ジュクセイ

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This study was carried out to apply lactic fermentation to curd formation from soymilk combined with bovine milk. The combined milks consisting of one to four volumes of bovine milk and four volume of soymilk provided effective curd formation by lactic fermentation. The curd prepared by combining one volume of bovine milk with four volumes of soymilk was ripened using P. caseicolum at 15°C for 1 week and successively at 5°C for 2 weeks. Approximately 80% of phytate and 60% of calcium in the combined milk moved to the curd. Hardness, shear stress, gumminess, chewiness etc. of the curd were lower than those of soymilk curd as a reference. Scanning electron microscopic observation showed the curd had a densely packed structure with few empty space, as compared with soymilk curd or bovine milk curd. In a 3 week's ripened curd, water soluble nitrogen ratio to the total nitrogen reached to approximately 30%. SDS-PAGE patterns also showed extensive proteolysis of soymilk and bovine milk proteins during ripening. Total free amino acid content in the 3 week's ripened curd was 3785mg/100g, being equivalent to 1.5 times of that in a 3 week's ripened soymilk curd. Hydrophobic amino acids were highly liberated and the amount of serine contained in the curd was 10 times higher than that in soymilk curd.

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