Curd Formation by Rennet from Soymilk Combined with Bovine Milk and its Ripening

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  • 豆乳・牛乳混合系からのレンネットによるカード形成とその熟成
  • トウニュウ ギュウニュウ コンゴウケイ カラ ノ レンネット ニ ヨル カード ケイセイ ト ソノ ジュクセイ

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This study was carried out on coagulation and curd formation of combined milk consisting of soymilk and bovine milk by the action of calf rennet. The coagulation time of combined milk by rennet delayed with higher ratios of soymilk to skim milk. The suitable coagulation time to form curd could be obtained by the adjustment of calcium chloride concentration in combined milk by the addition of calcium chloride solution to skim milk. Lactic fermentation also accelerated the coagulation of combined milk by rennet. The curd was prepared from combined milk (soymilk:bovine milk=1:1) containing 5mM of added calcium chloride by rennet action together with lactic fermentation. The yield of curd and solid in curd were 20.7% and 68.7%, respectively. Hardness, shear stress, gumminess, chewiness etc. of the curd were lower than those of soymilk curd and combined milk curd prepared by lactic fermentation treatment only. Scanning electron microscopic observation showed the curd had partially formed coagulates, aggregates of coagulates and large empty voids. In 3 week's curd ripened with Penicillium caseicolum, water soluble nitrogen ratio was approximately 40% and free glutamic acid content reached to 199mg/100g. The ripened curd had good umami taste and palatable texture but showed off-flavor with soapy and tallowy flavors.

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