Study on Change in Ripening of Cheddar-Type Cheese with Application of Biomaterials - Cowmilk and Soymilk Blends from Different Starters

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In this paper, the application of biomaterials soy protein and experiment starters effected the composition, proteolysis, and sensory properties of Cheddar-type cheese. The result showed the addition of soy protein increased the content of protein, decreased the content of fat, Experiment starters reached the similar proteolysis capability to commercial starters, and had significant influence on sensory characteristics of the adding soy milk cheese. Adding soy milk cheese used experiment starters had been successfully produced, and got the highest protein hydrolyze and sensory scores to Chinese consumers.

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Edited by:

Helen Zhang, David Jin and X.J. Zhao

Pages:

137-141

Citation:

L. Li et al., "Study on Change in Ripening of Cheddar-Type Cheese with Application of Biomaterials - Cowmilk and Soymilk Blends from Different Starters", Advanced Materials Research, Vol. 578, pp. 137-141, 2012

Online since:

October 2012

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