DETERMINATION OF CALCIUM CHLORIDE QUANTITY IN CHEESE OF HYDROSOLUBLE SOYBEAN EXTRACT AND MILK

Authors

  • AGNES DE PAULA SCHEER Universidade Federal do Paraná
  • NEWTON NUNES DA SILVA FILHO Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v7i1.15086

Keywords:

QUEIJO DE SOJA, TOFU. SOY FOODS-CHEESE, TOFU.

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.

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How to Cite

SCHEER, A. D. P., & FILHO, N. N. D. S. (1989). DETERMINATION OF CALCIUM CHLORIDE QUANTITY IN CHEESE OF HYDROSOLUBLE SOYBEAN EXTRACT AND MILK. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 7(1). https://doi.org/10.5380/cep.v7i1.15086

Issue

Vol. 7 No. 1 (1989)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.