Application of soya protein product SUPRO PLUS 2630-P in quarg technology
1995
Caric, M.Dj. | Milanovic, S.D. | Marinkovic, D.M. (Faculty of Technology, Novi Sad (Yugoslavia))
The possibilities for application of SUPRO PLUS 2630-P in quarg technology were investigated. The investigation under laboratory conditions showed that the substitution of 4-5% milk before fermentation by reconstituted product based on soya protein isolate doesn't require any modification of the traditional procedure for quarg production. The produced quarg-based cheese spreads contain 13-20% less proteins and 11-17% more fat in TS related to the natural quarg. The investigated soya-based product caused the changes in sensory characteristics of the natural cheese. Sensory quality has been significantly improved by application of flavourings: mustard, horseradish, "ajvar" and spice mixture. The instrumental measurements showed that consistency of various cheese spreads was effected by applied SUPRO PLUS 2630-P concentration in initial blend.
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