HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Lee, Y. H. Articles by Marshall, R. T. Search for Related Content PubMed Articles by Lee, Y. H. Articles by Marshall, R. T.

Rennet Curd from Milk Pius Soy Protein Mixtures¹

Department of Food Science and Nutrition, University of Missouri, Columbia 65211

ABSTRACT

Rennet coagulated curds were made from mixtures of 80% raw milk and 20% soy protein solutions. Unfractionated soy protein solution and IIS soy protein-rich fraction were tested; rennet curd containing the latter had a higher yield of solids and harder texture. Effects of 0, 10, 20, and 40 mM added calcium chloride on textures of rennet curd were measured by the firmness and moisture content of curds. Added 40 mM calcium chloride decreased firmness of curd and increased moisture content. The soy proteins in 11S soy protein-rich fraction were co-coagulated with milk proteins by rennet from the milk/soy protein solution mixture. Soy proteins in the fraction added to milk precipitated in higher proportion than those of the skim milk added to the control milk. The casein curd microstructures were loosened by soy protein, and this caused excessive losses of milk fat. Soy protein also increased the water holding capacity of rennet curd. Heat denaturation of soy proteins of the 11S soy protein-rich fraction increased the proportion of soy proteins incorporated in curd but also increased the loss of fat and the water holding capacity of the coagulum.

¹ Contribution from the University of Missouri Agricultural Experiment Station. Journal Series No. 8205.