The Influence of the Milk on Properties of Gyunyukan

Abstract

In cooking naidofu, the quantity of milk added affected not only the taste of gyunukan, but also its texture.
We prepared the gyunukan using different quantities of milk, and compared the physical properties. Then, we studied which components of milk mainly concerned with the properties. The results were as follows :
(1) As the quantity of milk increased, the hardness and shortness of gyunukan decreased, while its cohesiveness increased. Its syneresis decreased and its stability increased.
(2) The syneresis of gyunukan contained comparatively much casein and a little amount of fat.
(3) Maintaining the strong combination, the casein and fat of milk affected the hardness of gyunukan.
(4) When butter and casein were added to milk, their quantities affected the hardness and shortness of gyunukan. Especially, as the casein quantity increased, both hardness and shortness decreased.