METHOD FOR THE USE OF SOY PROTEIN IN THE PRODUCTION OF FRESH AND RIPENED CHEESE

摘要

The invention provides a method for making a fresh, unripened cheese analog comprising (a) mixing isolated soy protein and milk; (b) adding a coagulating agent mixture, and/or bacterial cultures to said mixture from (a); (c) cutting product resulting from (b); (d) agitating the product resulting from (c) for about 0 to about 90 minutes at temperature of from about 30 DEG C to about 50 DEG C; (e) separating about 50 to about 80% of whey from product resulting from (d) and salting; and (f) placing product resulting from (e) in molds and placing molds at temperature of at least about 28 DEG C for about 2 to about 8 hours. The invention also relates to a method for making a hard, ripened cheese or a cheese analog comprising (a) mixing isolated soy protein and milk; (b) adding a coagulating agent, and/or bacterial cultures to said mixture from (a); (c) cutting product resulting from (b); (d) agitating the product resulting from (c) for about 0 to about 90 minutes at a temperature of from about 30 DEG C to about 70 DEG C; (e) separating about 50 to about 80% of whey from product resulting from (d); (f) processing the product resulting from (e) to produce the desired type of cheese analog; and (g) placing product resulting from (f) in molds and placing said molds at a temperature appropriate for said desired type of cheese or cheese analog, for a length of time necessary to begin ripening process.