Title: Effect of soy varieties on cheese yield and quality properties ofdouble protein cheeses
Abstract: With the same batch of milk production as the control group trials and double protein cheeses prepared from eight different varieties of soy milk mixed with raw milk,the yield,texture and sensory of both were tested and compared.The results indicated that the yields of the double protein were higher than the pure milk cheese,and the difference between the experimental group yields was great.The texture analysis indicated that there was great difference in hardness,flexibility and cohesiveness of the double protein cheese made from milk which mixed with different soy milk varieties.In sensory evaluation,in addition to the group adding with Xiao-li 8 soy milk had beany flavor,the other groups had little difference between the control group.Correlation analysis showed that 11S/7S in soy protein was significant correlated to the flexibility and cohesiveness of the experimental groups.While there was no correlation between the different varieties of soybean protein,fat,protein and phytic acid content and double cheese yield,textural properties.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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