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Processed cheese made from soy milk.

Queso fundido con leche de soya.

Author(s) : REAL del SOL E. M., ORTEGA O., REYNIERI P., et al.

Type of article: Article

Summary

A formulation and technology for the elaboration of a processed unsliceable cheese analogue using decanted soy milk (DSM) were developed. The composition, pH, firmness, microbiological and sensorial characteristics of the cheeses were determined, as well as their shelf life at 4 °C. The cheeses presented excellent quality characteristics for DSM levels of up to 15% and good quality for DSM levels of up to 25%. 25% DSM was selected as optimal. The storage life of the cheese at 4 °C was 31 days.

Details

  • Original title: Queso fundido con leche de soya.
  • Record ID : 2003-2479
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 40 - n. 340
  • Publication date: 2003/01
  • Document available for consultation in the library of the IIR headquarters only.

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