| 摘要 |
Cheese analogs are prepared by the steps of forming an aqueous slurry of full-fat oleaginous seed material at a pH below about 3.5, subjecting the aqueous slurry to shear conditions sufficient to disrupt the natural cellular structure of the seed material, adjusting the pH of the slurry to the seed protein's isoelectric point to precipitate protein separating the entire insoluble portion from the slurry, homogenizing the insoluble portion, adjusting the pH of the homogenized insoluble portion to about 5.3 to 7.0, and blending sufficient flavors therewith to product a cheese-like flavor. |
