Financial support provided by State and Federal Funds appropriated to the Ohio Agricultural Research & Development Center, The Ohio State Univ., Journal Article No. 10–83.
Production and Textural Properties of Soy-Cheese Whey Curd
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1562–1563, September 1983
How to Cite
WU, H. M. and PENG, A. C. (1983), Production and Textural Properties of Soy-Cheese Whey Curd. Journal of Food Science, 48: 1562–1563. doi: 10.1111/j.1365-2621.1983.tb03540.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 2/14/83; revised 6/10/83; accepted 6/13/83
Soy-cheese whey curd was prepared by mixing soymilk and cheese whey with the addition of glucono-delta-lactone (GDL) to coagulate the proteins. Three soymilk concentrations, 6:1, 8:1 and 10:1 (water:bean, v/w), and four cheese whey levels, 3%, 4.5%, 5.25% and 6% (w/v), were used. Heating the GDL treated soy-cheese whey milk in a hot water bath at 85°C for 25 min consistently produced a smooth and compact. curd without syneresis. Textural properties of the curd were tested by an Instron machine. Five parameters-stiffness, bioyield point, firmness, relaxation and plasticity—were determined. Among these, only stiffness and firmness could be used as the textural parameters for the curd.