Effect of partial substitution of cow's milk with soymilk on yield and quality attributes of West African soft cheese

Summary Warankasi, a soft unripened cheese, was made from milk containing up to 20% soymilk. The best cheeses were obtained from soymilk prepared by grinding in boiling water soybeans that had been preheated by dipping in hot water, 95–100°C, for 15–20 sec. Cheeses containing soymilk were comparable...

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Bibliographic Details
Published inInternational journal of food science & technology Vol. 22; no. 2; pp. 135 - 138
Main Authors AWORH, O. C., ADEDEJI, B. A., NWANEKEZI, E. C.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.04.1987
Blackwell Science
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
soft cheese acceptibility
Soft cheese composition
soymilk preparation
soymilk substitution
Chemical composition
Texture
Quality
Soft cheese
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Summary:Summary Warankasi, a soft unripened cheese, was made from milk containing up to 20% soymilk. The best cheeses were obtained from soymilk prepared by grinding in boiling water soybeans that had been preheated by dipping in hot water, 95–100°C, for 15–20 sec. Cheeses containing soymilk were comparable with controls made from whole cow's milk in yield, nitrogen and fat content, and flavour. Cheeses with up to 10% soymilk had a slight brownish colour, but overall acceptability was not impaired, relative to controls. Cheeses with 20% soymilk were acceptable although inferior to controls.
Bibliography:istex:4F56ACE23F107DB646A7423FFA1685C1591E7D7B
ark:/67375/WNG-X64138B5-H
ArticleID:IJFS135
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1987.tb00467.x