Scalding temperature and ripeness of skim milk cheese on fibrous structure development.

Nishiya, Tsuguaki; Tatsumi, Kiyoshi; Ido, Kazuo; Hanawa, Naoyuki; Tamaki, Kimie

doi:10.1271/nogeikagaku1924.64.1143

Cited by 1 publication

(1 citation statement)

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“…Matsuoka and Fuke (1977) reported that the pH value of lactic acid fermented soy bean milk was between 5 and 6. Nishiya et al (1990) reported the pH of cheese made from skim milk before ripening is between 5.4 and 5.8. The pH value of fermented rice milk is lower than other cheese.…”

Section: Lactic Acid Fermentation Testmentioning

confidence: 99%

Development of a Cheese-type Food Using Rice Milk

Nakamura

Kitamura

Kokawa

2016

FSTR

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In recent years, food consumption trends in Japan have been changed greatly by the "westernization of the meal". In particular, the increased consumption of dairy products and decreased consumption of rice are remarkable. Thus, we investigated the possibility of producing a cheese-like food from rice milk. Rice milk was pasteurized, fermented by lactic acid bacteria (LAB), and coagulated with various coagulation agents. Several heating conditions were applied for pasteurization of the rice milk, and the most rapid and efficient condition was achieved when the rice milk was heated at 65℃ for 30 min. After fermentation, the population of LAB and pH of the fermented rice milk were found to be similar to those of fermented dairy milk. Some samples went through a dehydration step before coagulation with gelatin, xanthan gum, or agar. The dehydrated samples containing gelatin were similar in breaking strength to standard dairy cheese, and thus were used in sensory evaluation. In the sensory test, the sample containing 2.5 wt% gelatin received the highest overall acceptance of 41.6%.

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Section: Lactic Acid Fermentation Testmentioning

confidence: 99%