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Tsukuba Business-Academia Cooperation Support Center, Agriculture, Forestry and Fisheries Research Council Secretariat of the Ministry of Agriculture, Forestry and Fisheries, Japan (MAFF) was established in 1978 as Tsukuba Office and has been planning and operating various research facilities for supporting experimental research activities of research agencies, prefectural organizations and universities. The Tsukuba Business-Academia Cooperation Support Center is currently managing two centers, Agriculture, Forestry and Fisheries Research Infor [...]

Journal Article

Journal article

Cheese-like food production from various nuts  [2009]

Homma, H.(Tokyo Univ. of Agriculture (Japan). Junior Coll.); Tokuda, H.; Nakanishi, K.;

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Nuts are rich in vegetable proteins and lipids, and can be easily made into a milk-like emulsion such as coconut milk or hemp milk. In this study we attempted to produce a cheese-like food from various nuts instead of from cows' milk. First, we investigated the curdling activity of various proteases on emulsions made individually from 13 species of nuts. The proteases bromelain, papain, subtilisin, thermolysin and a protease from E. faecalis could curdle the milk-like emulsion made from 12 species of nuts. The emulsions made from hemp nuts, coconuts, almonds, pine nuts and macadamia nuts curdled especially well. We then successfully produced cheese-like foods from 6 species of nuts (hemp nuts, coconuts, almonds, pine nuts, cashew nuts and macadamia nuts). Compared to cheese made from cows' milk these nut-cheeses were softer, the curd yield from the emulsion was almost the same, the protein content was lower and the lipid content was higher. Hemp nut cheese was the most similar to cows' milk-cheese in its composition and gave the highest yield of cheese among all of the tested nuts.

From the journal

Food Preservation Science (Japan)

ISSN : 1344-1213