DETERMINATION OF CALCIUM CHLORIDE QUANTITY IN CHEESE OF HYDROSOLUBLE SOYBEAN EXTRACT AND MILK
Abstract
The cheese formulation with soybean extract and milk (1:1) are tested to the best level of calcium chloride to obtain a firm curd for better texture in final product. The calcium chloride addition was: 0,07; 0,09; 0,11 and 0,15 moles/1.
Keywords
QUEIJO DE SOJA; TOFU. SOY FOODS-CHEESE; TOFU.
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v7i1.15086
