A New Blue Cheese Food Material from Ultrafiltrated Skim Milk and Microbial Enzyme-Mold Spore Reacted Fat

Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow's milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with ...

Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks

In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk) was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract. Specific clotting activity of seed extract was 200 times higher than that of flower extract. Seed extract is composed by four main protein bands (43.6, 32.2, 19.4,...

New Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast

Soybeans are a traditional food in eastern Asia, particularly in Japan and China. They were eaten in 100 BC in China. The beans can be processed into Tofu, soy milk, fermented seasonings, soy sauce or Miso paste, and Natto and green beans. Soybeans have rich nutrition, protein lipid, and other functional substances such as isoflavones. However, soybeans are difficult to process for use as food ...

The manufacture of blue cheese from pasteurized milk.

Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk

Microfluidization of cheese milk at different temperatures and pressures altered the meltability and rheological properties of Mozzarella cheese. Pasteurized milks, standardized to 1.0 (low-fat (LF)) or 3.2 (full fat (FF)) g fat/100 g milk, heated to 10, 43, or 54 1C, and then microfluidized at pressures of 34, 103, or 172MPa, were used to manufacture Mozzarella cheese. Cheeses made from nonmic...