2016 Volume 22 Issue 5 Pages 605-609
In recent years, food consumption trends in Japan have been changed greatly by the “westernization of the meal”. In particular, the increased consumption of dairy products and decreased consumption of rice are remarkable. Thus, we investigated the possibility of producing a cheese-like food from rice milk. Rice milk was pasteurized, fermented by lactic acid bacteria (LAB), and coagulated with various coagulation agents. Several heating conditions were applied for pasteurization of the rice milk, and the most rapid and efficient condition was achieved when the rice milk was heated at 65°C for 30 min. After fermentation, the population of LAB and pH of the fermented rice milk were found to be similar to those of fermented dairy milk. Some samples went through a dehydration step before coagulation with gelatin, xanthan gum, or agar. The dehydrated samples containing gelatin were similar in breaking strength to standard dairy cheese, and thus were used in sensory evaluation. In the sensory test, the sample containing 2.5 wt% gelatin received the highest overall acceptance of 41.6%.