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Imitation-cheese spread based on peanut protein.

Krishnaswamy, M. A. and Patel, J. D. (1968) Imitation-cheese spread based on peanut protein. Milchwissenschaft, 23 (10). 618-23, 14 ref..

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Abstract

Cheese made from Lac-Tone (a vegetable toned milk prepared from groundnut protein), using a mixed Streptococcus thermophilus and Str. lactis starter culture and various rennet or pepsin coagulants, had higher moisture and N % and lower fat % than controls made with milk. None of the Lac-Tone cheeses had acceptable organoleptic properties and remained crumbly and brittle during ripening, but became palatable when processed into spreads.

Item Type: Article
Uncontrolled Keywords: PEANUTS-; Peanut protein for cheese spread using streptococcus; PROTEINS-; CHEESE-; STREPTOCOCCUS-
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jun 2014 09:51
Last Modified: 18 Jun 2014 09:51
URI: http://ir.cftri.com/id/eprint/7420

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