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KMID : 1160619970020030259
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Preventive Nutrition and Food Science
1997 Volume.2 No. 3 p.259 ~ p.262
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The Microstructures of Soybean Milk Curds prepared by Different Coagulation Methods
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Lee Chul-Woo
Jo Gab-Yeon
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Abstract
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The microstructures of soybean milk curds, prepared by different coagulation methods, were observed by the scaning electron microscope. Th curd coagulated by theaddition of bacerial soybean mil clotting enzyme showed little textural changes and gave smoother gel than those prepared either by lactic acid fermentation using Streptococcus thermophilus or by the addition of CaSO4. The curds obtained by lactic acid fermentation and by the addition of inorganic salt exhibited three dimensional network structure which indicated harder gel than that prepared by soybean mil clotting enzyme.
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KEYWORD
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microstructure, soybean milk curd
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