The pH of cheese affects the texture of curd directly by influencing the hydratation of the caseins; all else being equal, high pH cheeses are softer than more acid cheeses. pH also affects texture and flavour indirectly by affecting the activity of enzymes important to ripening and, in the case of the coagulant, the retention of enzyme in the curd during manufacture [1]. Since low pH is known ...

in this study, soymilk curd (tofu) was produced and evaluated at three stages according to iranian preference. in the first stage, the effect of soybean varieties (williams & habbit), production methods (traditional & recommended), and formulation (0, 10 and 20% cheese whey instead of water used in soymilk production) on the qualitative and quantitative characteristics of tofu were evaluated. i...

Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...

This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating ti...

One of the most important food problems of India and the Far East in general is the provision of adequate amounts of milk and other dairy products in the diet of the people. The per cuput daily consumption of milk in India has been estimated at 5.4 oz. (Agricultural Marketing Adviser to the Government of India, 1950), which is inadequate as compared with the recommended minimum requirement of 1...

A kinetic model was proposed for describing the curd assembly of skimmed goats' milk during enzymic coagulation. The enzymic coagulation of milk was monitored using an optical sensor that measured diffuse reflectance (light backscatter) at 880 nm. The appearance of a shoulder, at low temperatures and protein concentrations, in the diffuse reflectance ratio profile after the inflection point of ...

The present study focused on gaining a better insight into how subclinical mastitis at the gland level in dairy sheep and goats affects milk yield and compositional changes in relation to curd yield. Animals chosen for the study had one udder half infected with identified coagulase-negative staphyloccocci (CNS) species and the contra-lateral gland was free of bacteria. Udder halves were tested ...