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Use of okara and cow's milk for producing a cream cheese analogue.

Empleo de okara y leche de vaca en queso crema de soya.

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

Type of article: Article

Summary

The technology was developed and a formula selected for preparing a cream cheese analogue from okara, soybean milk powder and milk powder. The cheese's physicochemical and sensory characteristics and its shelf life at 4 °C were studied. The sensory evaluation of the cheese showed that the addition of cow's milk had a positive effect on its sensory properties. The variant with 8% skim powder was selected as the most practical, due to its shelf life of 17 days at 4 plus or minus 2 °C and its very low cost when compared with a similar cheese prepared with cow's milk components.

Details

  • Original title: Empleo de okara y leche de vaca en queso crema de soya.
  • Record ID : 2003-0303
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 39 - n. 331
  • Publication date: 2002/04
  • Document available for consultation in the library of the IIR headquarters only.

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