Texture of Bovine Milk Curd and Cheese Containing Soy Protein or 7S globulin
نویسندگان
چکیده
After the fermentation of bovine milk by lactic acid bacteria, rennet was added, and then the curd was formed by incubating at 30°C for 12 hours in the presence of soy protein isolate (SI) or 7S globulin (7S). Cheese was produced from the cooked curd. The texture of the curd and the cheese was studied by break down and cutting tests, respectively. In the break down test of the curd, the order of softness was controlSI>7S. In the cutting test of the cheese, the order of all analytical items were control>SI>7S. The curd and the cheese containing 7S were softer than those containing SI. These results indicate that the texture of the curd and the cheese containing SI and 7S was significantly affected by gel forming abilities of added SI and 7S.
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