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2009•Zhongguo rupin gongyeRequires access

Development on soymilk and milk mixed semi-hard cheese.

NI Chun-mei, Jin Ye, Jianqiang Zhang, Hongfang Wang

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Abstract

Soybean and fresh milk was used as the chief raw materials. Single factorial and orthogonal tests were carried out to optimize the suitable formula of soymilk and milk mixed cheese. The results showed that the optimum formula was as follow: 18% soymilk, 4.5 g/100L starter culture, 0.6 g/L CaCl2, 4.0g/100L rennet with 30 000 unit of activity, the remaining component was milk. The mixed cheese was put in the 15% salt solution for 4 h. The cheese had better flavor, proper hardness and rich nutrition.

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What this paper is about

Soybean and fresh milk was used as the chief raw materials. Single factorial and orthogonal tests were carried out to optimize the suitable formula of soymilk and milk mixed cheese. The results showed that the optimum formula was as follow: 18% soymilk, 4.5 g/100L starter culture, 0.6 g/L CaCl2, 4.0g/100L rennet with 30 000 unit of activity, the remaining component was milk. The mixed cheese was put in the 15% salt solution for 4 h. The cheese had better flavor, proper hardness and rich nutrition.

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Available abstract

Soybean and fresh milk was used as the chief raw materials. Single factorial and orthogonal tests were carried out to optimize the suitable formula of soymilk and milk mixed cheese. The results showed that the optimum formula was as follow: 18% soymilk, 4.5 g/100L starter culture, 0.6 g/L CaCl2, 4.0g/100L rennet with 30 000 unit of activity, the remaining component was milk. The mixed cheese was put in the 15% salt solution for 4 h. The cheese had better flavor, proper hardness and rich nutrition.

Key concepts: Food science, Starter, Rennet, Farmer cheese, Flavor, Soy milk, Chemistry, Mathematics

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