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

Chumchuere, Sumonwan; MacDougall, Douglas B.; Robinson, R. K.

doi:10.1046/j.1365-2621.2000.00414.x

Cited by 7 publications

(10 citation statements)

References 5 publications

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“…), as well as displeasing mouthfeel (gritty, pasty, astringent etc .) . Thus, the development of a high legume protein food that is appreciated by consumers represents a real challenge.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance and sensory drivers of liking for high plant protein snacks

et al. 2019

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BACKGROUND Consumers are being encouraged to increase the proportion of plant protein in their diet to tend to a sustainable food system. Solutions could include developing a food rich in plant protein. However, these new products have an interest only if they are in accordance with expectation and the liking of consumers. In this context, extruded snack balls were developed to explore the sensory drivers of liking and barriers to consumption of formulated products with a high level of plant proteins. Eight different products varying in the type of cereal flour (rice or wheat) and pea flour content (from 60% to 90%) were developed following a factorial design. Eighty omnivore and 72 flexitarian consumers were recruited to evaluate the liking of these products. In addition, their sensory properties were described by a trained panel according to a profile method. RESULTS The cereal type had globally more influence on liking than the percentage of pea. However, liking was inversely correlated with pea flour content, regardless of the cereal type. The main drivers of liking are texture criteria (in particular crispy and puffy), whereas flavor perception (pea, green) constitutes a barrier to acceptance. Interestingly, very few differences of liking were observed depending on the diet of consumers even though the attitudes of flexitarian'towards such type of products differed from those of omnivores. We identified three clusters of consumers based on their preferences. Pea flavor acceptance or rejection could explain these clusters. Although most consumers rejected pea flavor, approximately 40% of the participants preferred the products with highest pea content. CONCLUSION The results of the present study will help provide guidance for innovative plant food design and formulation. © 2019 Society of Chemical Industry

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“…), as well as displeasing mouthfeel (gritty, pasty, astringent etc .) . Thus, the development of a high legume protein food that is appreciated by consumers represents a real challenge.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance and sensory drivers of liking for high plant protein snacks

et al. 2019

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“…Several authors have prepared and investigated laboratory-made DFICs. Hofmann and Marshall (1985); Chumchuere et al (2000) and Lorrungruang et al (2014) produced DFICs from soya milk and employed different starter cultures ( Lactobacillus casei sub-species Rhamnosus, Streptococcus thermophilus and Lactobacillus fermentum and Lactobacillus casei and Monascus purpureus , respectively) in an attempt to obtain products with improved organoleptic attributes. In general, the fermented samples presented higher sensory scores than the non-fermented samples.…”

Section: Introductionmentioning

confidence: 99%

Dairy-free imitation cheese: is further development required?

Saraco

Blaxland

2020

BFJ

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PurposeThe aim of this study was to compare the organoleptic attributes and meltability of selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy counterparts to thus determine whether commercial DFIC needs to be further developed.Design/methodology/approachMarket research was conducted to determine the availability of DFICs in the United Kingdom (UK) and thus select the varieties to assess. Mild cheddar was chosen for its popularity wide availability in the United Kingdom and Italian-style hard cheese for its complex organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively.Findings109 different DFICs were found; most of them (74%) presented coconut oil as their primary ingredient. None of the assessed DFICs assessed could mimic the organoleptic attributes of their dairy counterparts accurately; however, one of the non-dairy mild cheddar samples was regarded as potentially acceptable by the assessors of the sensory evaluation assessors. Nonetheless, the meltability of this sample was significantly lower than that of mild cheddar cheese.Practical implicationsThe findings indicate that, to obtain products that can mimic the organoleptic attributes and meltability of cheese more accurately, further development is required for the DFIC varieties assessed.Originality/valueNo academic publications have explored and investigated commercial DFICs with similar ingredients to those found in commercial DFICs; the commercial importance of these products may augment in the short term owing to the reported growth in the number of vegan individuals in the UK and in Europe.

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“…It has been used to fortify various milk products as a means to solving the problem of milk nonavailability (Kellor 1971; Schroder et al 1973; Kumar and Angelo 1983). More recently it has also been used in making semihard cheese by fermenting soy milk with Streptococcus thermophilus and Lactobacillus fermentum , and then processing the curd (Robinson and Wilbey 1998; Chumchueran et al 2000). Thus soy milk has the potential to replace cow's milk, at least partially, in the production of Cheddar‐type cheese (Del Valle et al 1984).…”

Section: Introductionmentioning

confidence: 99%

Effect of soy protein supplementation on the quality of ripening Cheddar‐type cheese

Atia

Xia

Guo-nong

2004

Int J of Dairy Tech

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The impact of soy protein isolate on the proteolysis and organoleptic properties of Cheddar‐type cheese during ripening was studied. Cheese was prepared from cow's milk (control) and cow's milk plus soy protein isolate by using a starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and then ripened at 12 ± 1°C for 3 and 5 months. The molecular weight range and peptide fraction in the cheeses were determined by high‐performance liquid chromatography (HPLC), and the microstructure was observed by scanning electron microscopy (SEM). Sensory evaluation was used to compare the flavour, body, texture and appearance of the cheeses. The results show that the molecular weight range (9924–9966 Da) in the control cheese was larger than that (6954–6957 Da) in the soy protein‐treated cheese and the microstructure in the latter was less compact than in the control cheese. In the sensory evaluation, higher scores were given for some experimental cheese than the control cheese. After 5 months of ripening, the organoleptic properties of the cheese had markedly improved and no bitter off‐flavour was detected in the treated cheeses. It was concluded that soy protein could be used to improve the quality of cheese and the addition of 5% soy protein isolate could be recommended for improving the flavour and texture of Cheddar‐type soy supplemented cheese.

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

Cited by 7 publications

References 5 publications

Consumer acceptance and sensory drivers of liking for high plant protein snacks

Consumer acceptance and sensory drivers of liking for high plant protein snacks

Dairy-free imitation cheese: is further development required?

Effect of soy protein supplementation on the quality of ripening Cheddar‐type cheese

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