Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 3
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- Pages.213-218
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- 1985
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- 0367-6293(pISSN)
Characteristics of Cheese Manufactured by Coprecipitation of Whey and Soy Milk
유청 및 두유의 공동침전에 의해 제조된 치즈의 특성
- Kim, Jeong-Hwan (Department of Food Science and Technology, Seoul National University) ;
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Lee, Hyong-Joo
(Department of Food Science and Technology, Seoul National University)
- Published : 1985.06.01
Abstract
As a way of improving the texture and flavor of soybean cheese, whey-say cheeses were made by coprecipitation of various mixtures of whey, whey powder, soy milk and soy protein powder, and mixed culture of str. lactis, str. cremoris and rennet were added, then the cheeses were cured at
대두치즈의 풍미와 조직을 개선하기 위해서 유청-두유치즈를 유청, 유청분말, 두유, 분리대두단백의 여러가지 혼합물의 공동침전에 의해 제조하고, 유산균과 레닛을 첨가한뒤
Keywords