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F. R. DEL VALLE E. DE ALBA G. MARISCAL P. G. JIMENEZ J. A. ARELLANES A. PORTILLO R. CASAS M. E. TRISTAN G. M. DOMINGUEZ 《Journal of food science》1984,49(4):1046-1052
Mixed soy/cow's milk curds were prepared by simultaneous curdling of soy/cow's milk blends, utilizing rennet as cow's milk coagulant and calcium or magnesium sulfate as soymilk coagulant. The method produced curds of similar characteristics (compactness and yield), whether soymilk prepared from soybeans or full-fat soy flour was used. The effect of a number of process variables on curd characteristics was studied, utilizing a fractional factorial design. Generally, large changes in process variables (23 – 230%) produced relatively small charges in curd characteristics (1 – 16%). Protein contents of raw materials and proximate chemical analyses of pure and mixed milk curds, prepared under conditions yielding maximum curd compactness were determined. Protein recoveries in curd preparation were calculated. 相似文献
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The effects of differing content levels of calcium chloride (approximately 200 and 400 μg Ca per 100 g milk protein) and of a microbial coagulant (3200 and 6400 μL per 100 L of milk; 950 IMCU (international milk coagulating units) mL−1) on the coagulation of cows' milk with various fat levels (0.02–3.77%, w/w) was studied. Non-linear regression analysis was used to evaluate dynamic factors (lag time, tlag; maximum coagulation rate, Cmax; time for the maximum coagulation rate, tmax). Increasing fat content in the milk at constant calcium chloride and coagulant contents had no significant and clear effects on the tlag, Cmax, and tmax values. Increased levels of calcium chloride or microbial coagulant led to a significant decrease in tlag and tmax, and conversely increased Cmax. Therefore, milk fat content had no significant effect on gel development; however, levels of calcium chloride and coagulant significantly influenced gel structure. 相似文献
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Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant 总被引:1,自引:0,他引:1
NIAMH A O'SULLIVAN MARIA J SOUSA† DEIRDRE O'GRADY-WALSH THÉRESE UNIACKE ALAN L KELLY PAUL L H McSWEENEY 《International Journal of Dairy Technology》2005,58(1):13-18
Camembert-type cheese was made from caprine milk using either calf rennet or kid 'Grandine' rennet as coagulant. The pH of all cheeses increased throughout ripening and levels of pH 4.6-soluble nitrogen increased from 8.1 to 18.2% of total nitrogen (TN) and from 6.9 to 20% TN for the cheeses made using calf rennet and kid rennet, respectively. Degradation of β-casein, measured by urea–polyacrylamide gel electrophoresis, and total and free amino acids were greater in the cheese made using kid rennet. Production of peptides, analysed by high performance liquid chromatography (HPLC), was slightly more extensive in the Camembert-type cheese made using calf rennet as coagulant. In general, a higher degree of proteolysis was found in Camembert-type cheese made from caprine milk using kid rennet than in cheese made using calf rennet as coagulant. 相似文献
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Process Optimization for Soft Tofu 总被引:2,自引:0,他引:2
Response surface methodology (RSM) was used to determine the optimum combinations of four factors, solids content of soy milk (10–14 °Brix), concentration of coagulant (0.25–0.41%, W/V), mixing temperature (75–91°C) and stirring time (5–25 sec) for producing soft tofu on a small pilot scale. Neither brittleness nor elasticity of the top part of tofu were influenced significantly by any factors. Yield was affected (p < 0.05) by soymilk solids content and coagulant concentration. Solids and protein content of tofu were affected (p < 0.05) by 3 factors except mixing temperature. Solids content of soy milk was the most important factor affecting texture. Optimum combinations were soymilk solids 11.8 to 12.3 °Brix, coagulant 0.27 to 0.32%, mixing temperatures 85 to 91°C, and stirring times 5 to 11.3 sec. 相似文献