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Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet.

Rani, M. and Verma, N. S. (1995) Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet. Food Chemistry, 54 (4). 369-375, 28 ref..

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Abstract

Sensory properties of Cheddar cheeses made from blends of cows' milk and soymilk were compared. Cows' milk:soymilk ratios used were 95:5, 90:10, 85:15, 80:20 and 75:25. Sensory properties of milk blend cheeses obtained using microbial rennet (Modilase) were also compared with those of cows' milk cheese obtained using calf rennet. Flavour, body and texture of cheese samples decreased with an increase in the proportion of soymilk in the blend, whereas colour scores increased with an increase in the soymilk proportion used. However, after ripening, cheese samples containing as little as 5% soymilk differed significantly from the control with respect to flavour, body and texture. Sensory properties of cheese samples made from cows' milk using calf rennet did not differ significantly from those of cows' milk cheese made with microbial rennet. It is concluded that cows' milk can be replaced with soymilk up to a level of 15% without adversely affecting cheese sensory properties.

Item Type: Article
Uncontrolled Keywords: BEVERAGES-; CHEESE-VARIETIES; DAIRY-PRODUCTS; ENZYMES-; ENZYMES-MILK-CLOTTING; SENSORY-PROPERTIES; SOY-PRODUCTS; VEGETABLE-PRODUCTS; CHEDDAR-CHEESE; RENNETS-; SOYMILK-
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2018 06:19
Last Modified: 15 Mar 2018 06:19
URI: http://ir.cftri.com/id/eprint/3329

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