Method for the use of soy protein in the production of fresh and ripened cheese

A method for making a fresh, unripened cheese analog containing soy protein comprising, (a) mixing isolated soy protein and milk; (b) coagulating the mixture in (a); (c) cutting the product resulting from (b); (d) agitating the product resulting from (c) for about 0 to about 90 minutes at a temperat...

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Bibliographische Detailangaben
Hauptverfasser:	EGBERT, W RUSSELL, LOBO, VICTOR, BORDERS, CHERYL, TRUE, LEWIS, GOTTEMOLLER, THOMAS
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method for making a fresh, unripened cheese analog containing soy protein comprising, (a) mixing isolated soy protein and milk; (b) coagulating the mixture in (a); (c) cutting the product resulting from (b); (d) agitating the product resulting from (c) for about 0 to about 90 minutes at a temperature from about 30 ºC. to about 50 ºC.; (e) separating about 50% to about 80% by weight of whey from product resulting from (d) and salting; and (f) placing product resulting from (e) in molds at a temperature of at least about 28 ºC. for about 2 to about 8 hours and (g) subjecting the molded product from step (f) to external pressure.