Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet

Rani, Meenakshi; Verma, N. S.

doi:10.1016/0308-8146(95)00012-8

Cited by 12 publications

(6 citation statements)

References 10 publications

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“…In addition, fat, FDM and protein contents decreased as the tofu substitution increased. This effect concurs with the result of the others, [21,22] who reported that increase soy protein in cheese could be the occasion of fat and protein reduction. On the other hand, the moisture content increased, as the proportion of tofu increased.…”

Section: Chemical Compositionsupporting

confidence: 93%

Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese

Farahmandfar¹,

Tehrani²,

Razavi³

et al. 2011

International Journal of Food Properties

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The objective of this study was to determine the effect of soy cheese (tofu) and trisodium citrate (TSC) concentration on physicochemical properties of pizza cheese. The results indicated that fat and FDM contents of pizza cheese increased significantly with increased proportion of TSC, while moisture and protein decreased but not significantly (P < 0.05). On the other hand, the fat, FDM, and protein content decreased with increased proportion of tofu, while moisture increased. The melting area and melting degree indicated that melting properties of pizza cheese decreased significantly, as the concentration of TSC increased. Furthermore, increase approximately 5 and 10% tofu in the blends with 0.5% TSC or 10% tofu in the blends with 1% TSC affected notable decrease in melting properties. Among each level of tofu, oiling off area showed significant increase with increasing TSC. Increase in tofu proportion as well as different TSC concentration resulted in decrease in free oil. The control cheese with 1% TSC (CC2C) had maximum oiling off, and with increase in tofu proportion there was a corresponding reduction (P < 0.05) in the oiling off area. It was observed that increase approximately 10% tofu in the blends with 0.5% TSC cause marked reduction in oiling off area by approximately 47%. There was rapid increase in oiling off area during the early stage of cooking. According to observation, free oil formation of cheese with 1% TSC (C2C) was higher than that of the cheese with 0.5% TSC (C1C), especially during 2.5 to 10 min (P > 0.05). Oiling off area of treatments decreased independently of trisodium citrate prolong cooking as the proportion of tofu increased.

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Section: Chemical Compositionsupporting

confidence: 93%

Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese

Farahmandfar¹,

Tehrani²,

Razavi³

et al. 2011

International Journal of Food Properties

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“…The moisture values showed a slight increase (P < 0.05) with increasing soy protein concentrate content; this may be due to the hydrophilic nature of these proteins (Rani & Verma, 1995).…”

Section: Cheese-like Product Characterizationmentioning

confidence: 92%

“…Furthermore it must be considered that the cost of producing cheese analogs can be less than that products obtained only from animal proteins. There are various food formulations that incorporate soy proteins for various purposes, usually associated health benefits or employed soy to fortification milk products for ameliorates the problem of milk availability (Canabady-Rochelle & Mellema, 2010;Che Man & Yee, 1996;El-Neshawy et al, 1988;Farahmandfar et al, 2010;Kim, Park, & Rhee, 1992;Rani & Verma, 1995;Rinaldoni, Campderrós, & Pérez Padilla, 2012). Moreover there are a lot of dairy products that should be assessed in order to obtain novel products that can meet market needs, in terms of adequate protein content, nutritional benefits, production costs, higher availability and stability over time.…”

Section: Introductionmentioning

confidence: 99%

Soft cheese-like product development enriched with soy protein concentrates

Rinaldoni

Palatnik

Zaritzky

et al. 2014

LWT - Food Science and Technology

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“…The resulting curd was treated in the manner of ‘Ras’ cheese and, although the body and texture of the ripened cheese were acceptable, the colour and flavour were reported to be poor. Incorporating a percentage of bovine milk improved the flavour, texture and colour of the test cheese and, more recently, Rani & Verma (1995) made an acceptable soya cheese from a mixture of soya and bovine milks. Kim et al .…”

Section: Introductionmentioning

confidence: 97%

Production and properties of a semi‐hard cheese made from soya milk

Chumchuere

MacDougall

Robinson

2000

Int J of Food Sci Tech

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A semi-hard soya cheese, with mean moisture content 61.5%, crude protein 21.8% and fat 2.6%, was produced from reconstituted soya-milk powder using a starter culture of Streptococcus thermophilus and Lactobacillus fermentum.The physical properties of the cheese, as determined with aTexture Profile Analyser, were similar to a cheese made to the same compositional standards from bovine milk. A taste panel of Far Eastern subjects did not find the flavour of the fresh soya cheese acceptable but, when cubes of the cheese (1 cm 3 ) were deep-fried in corn oil, the hedonic rating improved significantly.It is suggested that the cheese could be used as a protein-rich component of a meal, e.g. to replace meat in a stew, or as a`snack food'.

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Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet

Cited by 12 publications

References 10 publications

Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese

Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese

Soft cheese-like product development enriched with soy protein concentrates

Production and properties of a semi‐hard cheese made from soya milk

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