Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads

• Soy cheese spread was made from soybean without any milk solid added. • Different processing techniques were investigated to produce soy cheese spread. • Rheological, textural, microstructural and sensory properties were evaluated. • Different coagulation processes resulted in significant differen...
Ausführliche Beschreibung

• Soy cheese spread was made from soybean without any milk solid added. • Different processing techniques were investigated to produce soy cheese spread. • Rheological, textural, microstructural and sensory properties were evaluated. • Different coagulation processes resulted in significant differences in properties. • Enzymatic hydrolysis process led to effective improvement in cheese properties. Ausführliche Beschreibung