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KMID : 0380619780100020231
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 2 p.231 ~ p.236
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Preparation of Cheese - like Product Using Soybean Milk
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Jang Yeon-Soo
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Abstract
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It has been investigated that preparation of cheese-like product from defatted soybean milk and changes during 6 weeks´ ripening. Obtained results were as follows:
1. Defatted soybean milk was fermented at 37℃ for 4 hours with Streptococcus lactis YUFE L-4 without addition of any other carbon sources.
2. Optimum concentration of coagulant such as MgCl₂·6H₂O and CaCl₂ were 0.0125M and 0.0375M, respectively.
3. Coagulating time for 30 minutes was sufficient to make curd.
4. Optimal reaction temperature for coagulating were 50℃.
5. After 6 weeks´ ripening, moisture content was approximately 62∼63%.
Water and 10%-TCA soluble nitrogen contents of soybeam cheese with Asp. saitoi protease ere higher than those of Mucor rennet.
Water soluble nitrogen content of Asp. saitoi protease cheese was 50.5% and 10%-TCA soluble nitrogen was 27.5%.
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