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Using okara to make sliceable processed cheese.

Uso de okara en queso fundido cortable.

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

Type of article: Article

Summary

Technology and a formula to prepare a processed cutting cheese analogue using okara were developed. The physicochemical characteristics and shelf life at 4 °C were studied. Six variants were elaborated with addition of 0%-15% okara; starch or skim milk powder were used. All cheeses presented a similar composition. The firmness diminished lightly when the amount of okara was increased. Cheeses containing up to 15% okara and with milk powder, obtained an excellent rating and their shelf life was 81 days at 4 °C.

Details

  • Original title: Uso de okara en queso fundido cortable.
  • Record ID : 2003-0301
  • 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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