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
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- 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
- ID information
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- DOI : 10.3136/nskkk.64.157
- ISSN : 1341-027X
- Web of Science ID : WOS:000397702700005