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Title:: Effect of Soybean Protein Powder on Yield and Quality of Whey Cheese

Author(s):: QI Hai-ping; WANG Li-qin; HU Wen-zhong; JIANG Ai-li; TIAN Mi-xia; Education Department and National Nationality Key Lab, Dalian Nationalities University, Dalian 116600, Liaoning, China

Keywords:: Whey cheese; Texture properties; Yield; Soybean protein

PACS:: TS214.2

DOI:: 10.11861/j.issn.1000-9841.2011.02.0306

Abstract:: The effects of 0.2%, 0.3%, 0.4%, 0.5% and 0.6% addition of soybean protein on the yield and quality of whey cheese have been evaluated. The results showed that the addition of soybean protein powder could improve the texture properties including the hardness, springiness, gumminess and chewiness. The additional level at 0.3% (w /w) was the best.

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Effect of Soybean Protein Powder on Yield and Quality of Whey Cheese(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

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