The authors gratefully acknowledge the assistance of Dr. James White in performing the chromatographic determinations of diacetyl and acetylmethylcarbinol.
Lactic Fermentation of Ground Soybean for Use in Imitation Cream Cheese Products
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 325–329, March 1985
How to Cite
HOFMANN, C. J. and MARSHALL, W. E. (1985), Lactic Fermentation of Ground Soybean for Use in Imitation Cream Cheese Products. Journal of Food Science, 50: 325–329. doi: 10.1111/j.1365-2621.1985.tb13392.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 7/9/84, revised 10/29/84, accepted 11/7/84.
Ground soybean fermented with Lactobacillus casei ssp. rhamnosus (ATCC 39595) was found to contain diacetyl and acetyl-methylcarbinol. The fermented ground soybean showed significantly improved flavor and texture compared to nonfermented material when used to replace nonfat dry milk in an imitation cream cheese product. The flavor improvement was due principally to the presence of diacetyl but the factor(s) responsible for texture improvement was not identified. Didcetyl production by L. casei was enhanced by the addition of sodium acetate or sodium citrate to the ground soybean suspension before fermentation.