Baohua Kong
Abstract
The research studied proteolysis of soy cheese during ripening by comparing with pure milk cheese. Experimentresults showed that pH4.6 SN and 12%TCA SN of soy cheese increased gradually, and pH4.6 SN increased faster than12%TCA SN,the same with pure milk cheese, but soy cheese has low SN.
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The research studied proteolysis of soy cheese during ripening by comparing with pure milk cheese. Experimentresults showed that pH4.6 SN and 12%TCA SN of soy cheese increased gradually, and pH4.6 SN increased faster than12%TCA SN,the same with pure milk cheese, but soy cheese has low SN.
Key concepts: Ripening, Soy milk, Proteolysis, Food science, Cheese ripening, Chemistry, Soy protein, Cheesemaking