ABSTRACT
Soyabean
(Glycine max (L) ) cheese analog was produced from soymilk using glacial acetic
acid precipitation or coagulation of the milk protein. The unit operations
involved in the production of the cheese analog from soyabean seeds include:
screening, soaking, blanching, milling, filtering, warming, acidifying,
harvesting the curd, salting at 20g/1kg, pressing, waxing and aging .
The
cheese analog was chemically evaluated according to standard methods. The
product showed 41.78% moisture, 36.47% protein, 6.50% fat, 10.38% Ash, 4.87%
carbohydrate, 0.093% potassium, 0.402% sodium, 0.233% calcium, 0.036%
phosphorus. The protein, fat, and moisture levels of the cheese analog were
within the range of similar conventional cheeses.
The
microbial evaluation showed that 10 colonies of organisms were present in 101
dilution which is of a very considerable number. The heat treatment, acid added
and even the salt added showed that the organisms present are not pathogenic.
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