Papers

Peer-reviewed
2017

Manufacture of a New Cheese Using Soy and Adzuki Bean Broths

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
  • Takayuki Miura
  • ,
  • Miki Takaku
  • ,
  • Tetsuya Aoki
  • ,
  • Ryozo Akuzawa

Volume
64
Number
3
First page
157
Last page
161
Language
Japanese
Publishing type
Research paper (scientific journal)
DOI
10.3136/nskkk.64.157
Publisher
JAPAN SOC FOOD SCIENCE TECHNOLOGY

We conducted a milk-clotting test and evaluated a model curd with the aim of making a new cheese using soybean and adzuki bean broths. Milk clotting time was slowed by the polyphenols contained in the bean broth; however, there was no significant difference in the curd yield with broth addition up to 40% (v/v), and a good model curd was formed. The appearance of the model cheese made with 30% (v/v) broth reflected the color tone of each broth type. This indicates the possibility of producing a new cheese in which the polyphenols contained in bean broths are incorporated into the cheese curd.

Link information
DOI
https://doi.org/10.3136/nskkk.64.157
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000397702700005&DestApp=WOS_CPL
ID information
  • DOI : 10.3136/nskkk.64.157
  • ISSN : 1341-027X
  • Web of Science ID : WOS:000397702700005

Export
BibTeX RIS