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

• Published in: International journal of food science & technology Vol. 35; no. 6; pp. 577 - 581
• Main Authors: Chumchuere, Sumonwan, MacDougall, Douglas B., Robinson, Richard K.
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Science 01.12.2000
• Subjects: Biological and medical sciences; cheese starters; cheeses; crude protein; flavor; food acceptability; Food industries; Fundamental and applied biological sciences. Psychology; Lactobacillus fermentum; milk; Milk and cheese industries. Ice creams; Research and development. New food products, dietetic foods and beverages; sensory evaluation; soymilk; Streptococcus thermophilus; texture; water content; Lactic acid bacteria; Semi-hard cheese; Lactobacillus fermentum; Organoleptic properties; Soybean milk; Dairy product; Sensory analysis; Fermentation starter; Fermentation; Flavor; Texture; Streptococcaceae; Streptococcus salivarius subsp. thermophilus; Milk substitute; Bacteria; Lactobacillaceae; Micrococcales; Rheological properties
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1046/j.1365-2621.2000.00414.x

A semi-hard soya cheese was produced from reconstituted soya-milk powder using a starter culture of Streptococcus thermophilus and Lactobacillus fermentum. The physical properties of the cheese were similar to cheese made from bovine milk. A taste panel of Far Eastern subjects found the flavour unacceptable but the hedonic rating improved when cubes of the cheese were deep-fried. 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. (Original abstract - amended)