Curd formation by rennet from soymilk combined with bovine milk and its ripening

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 51, Issue 9, 2004, Pages 449-455

  Watanabe, Yoko ^a   Sekiguchi, Masakatsu ^b   Matsuoka, Hiroatsu ^c  

^a Tokyo Metropolitan Coll   (Japan)

^b Kawamura College   (Japan)

^c JUMONJI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINAE; GLYCINE MAX; PENICILLIUM;

EID: 13444282462     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.51.449     Document Type: Article

References (23)

1. Metwalli, N.H., Shalabi, S.I., Zahran, A.S. and El-Demerdash, O., The use of soybean milk in soft-cheese making : I. Effect of soybean milk on rennet coagulation property of milk. J. Food. Technol., 17, 71-77 (1982).
2. Metwalli, N.H., Shalabi, S.I., Zahran, A.S. and El-Demerdash, O., The use of soybean milk in softcheese making : II. Organoleptic and chemical properties of Domiati cheese made from a mixture of soybean milk and whole milk. J. Food. Technol., 17, 297-305 (1982).
3. Beutler, H.-O., In "Methods of enzymatic analysis", 3rd ed., Vol. VIII, Bergmeyer, H.U,. ed, pp. 369-376 (1985).
4. Grynspan, F. and Cheryan, M., Calcium Phytate : Effect of pH and Molar Ratio on in vitro Solubility, JAOCS, 60, 1761-1764 (1983).
5. Graf, E., Chemistry and applications of phytic acid : an overview, [Phytic acid], (Pilatus Press, Minneapolis), pp. 1-21 (1986).