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HARD CHEESE SUBSTITUTE FROM SOY MILK

W. M. Abou El‐ella

Open publisher page 19 citations

Abstract

ABSTRACT A substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3‐months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy milk and cow's milk. Results showed that body and texture, as well as color, were relatively lower than cheese made from a mixture of soy milk and cow's milk. The latter possessed more acceptable properties.

About this research paper

What this paper is about

ABSTRACT A substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3‐months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy milk and cow's milk. Results showed that body and texture, as well as color, were relatively lower than cheese made from a mixture of soy milk and cow's milk. The latter possessed more acceptable properties.

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OpenAlex reports 19 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

ABSTRACT A substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3‐months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy milk and cow's milk. Results showed that body and texture, as well as color, were relatively lower than cheese made from a mixture of soy milk and cow's milk. The latter possessed more acceptable properties.

Key concepts: Soy milk, Food science, Flavor, Farmer cheese, Cow milk, Soy flour, Ripening, Soy bean

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