Preparation of soy cheese

Details Preparation of soy cheese Preparation of soy cheese

1975-09-08

1976-05-11

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 36, 426 38, 426 39, 426 40, A23C 1902

Patent

active

RE0288101

ABSTRACT:
A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, uronic acid lactones, and mixtures thereof. A flavor producing proteolytic enzyme can be added to the soy milk before formation of the emulsion, to the emulsion prior to fermentation, or to the cooked curd without adversely affecting the texture and body of the resultant soy cheese.

REFERENCES:
patent: 1082118 (1913-12-01), Gossel
patent: 2892721 (1959-06-01), Nelson
patent: 3743516 (1973-07-01), Lundstedt et al.
Hang et al., Preparation of Soybean Cheese Using Lactic Starter Organisms, Food Technology, Vol. 21, 1967, (pp. 1033-1038).

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