Production and properties of a semi-hard cheese made from soya milk |
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Authors: | Sumonwan Chumchuere,Douglas B. MacDougall,& Richard K. Robinson |
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Affiliation: | ;Department of Biotechnology, Mahasarakham University, Mahasarakham, Thailand ;Department of Food Science and Technology, The University of Reading, Reading, RG6 6AP, UK |
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Abstract: | Summary A semi-hard soya cheese, with mean moisture content 61.5%, crude protein 21.8% and fat 2.6%, was produced from reconstituted soya-milk powder using a starter culture of Streptococcus thermophilus and Lactobacillus fermentum . The physical properties of the cheese, as determined with a Texture Profile Analyser , were similar to a cheese made to the same compositional standards from bovine milk. A taste panel of Far Eastern subjects did not find the flavour of the fresh soya cheese acceptable but, when cubes of the cheese (1 cm3) were deep-fried in corn oil, the hedonic rating improved significantly. It is suggested that the cheese could be used as a protein-rich component of a meal, e.g. to replace meat in a stew, or as a 'snack food'. |
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Keywords: | Fermention lactic acid bacteria soya milk cheese texture and flavour |
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