Abstract
Conditions for manufacturing of cheese-like product from full fat reconstituted and fresh soybean milk were investigated.
Moisture contents of 3 week's ripened products from reconstituted and fresh milk were 62-67% and 72% respectively. Longer time (2 hours)at lactic fermentation of reconstituted soybean milk induced lower moisture content of finished product.
Residual trypsin inhibitor activity in green soybean curds did not decrease during the ripening. Nitrogen contents in ultrafiltrated fractions (below m.w. 500 and 10, 000) increased during the ripening of product from fresh soybean milk, but trypsin inhibitor activity could not be detected in these fractions.
Calcium contents in above ultrafiltrated fractions of green curd from fresh milk (about 50 ppm.) remarkably decreased during the ripening, and its content in these fractions of 3 week's product was below 5 ppm. This may be the major cause that the proteolysis can not smoothly progress during the ripening.
Slightly browning color change during the ripening was observed on products from reconstituted and fresh full soybean milk.
Product from fresh soybean milk showed more excellent freshness, texture, body and color, though their ripening rate (about 30%) was lower than that of product from reconstituted soybean milk (about 43%).
