Journal of Agricultural Science, Vol. 1, No. 1, June 2009, all in one file.

JAS, Editor

doi:10.5539/jas.v1n1p0

Search citation statements

Order By: Relevance

Paper Sections

Select...

Introduction1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2012

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

(1 citation statement)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ong investigated the addition of different starters microorganisms into cheese has no different on cheese composition [15]. The moisture content of ASE and ASC were higher than NSE and NSC, the reason was that soy protein was higher water retention property than casein [17]. The change of pH was significant difference (p<0.05) of adding soymilk, because soymilk has lots of carbohydrate which promotes the growth of starters [18].…”

Section: Introductionmentioning

confidence: 99%

Study on Change in Ripening of Cheddar-Type Cheese with Application of Biomaterials - Cowmilk and Soymilk Blends from Different Starters

Zong

Yang

et al. 2012

AMR

View full text Add to dashboard Cite

In this paper, the application of biomaterials soy protein and experiment starters effected the composition, proteolysis, and sensory properties of Cheddar-type cheese. The result showed the addition of soy protein increased the content of protein, decreased the content of fat, Experiment starters reached the similar proteolysis capability to commercial starters, and had significant influence on sensory characteristics of the adding soy milk cheese. Adding soy milk cheese used experiment starters had been successfully produced, and got the highest protein hydrolyze and sensory scores to Chinese consumers.

show abstract

Section: Introductionmentioning

confidence: 99%