Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus 
 casei

Lorrungrua, C.; Sinma, Kanokkorn; Pantagrud, P.; Wannasiris, S.; Mahabandha, K.; Khucharoen, K.

doi:10.3923/jas.2014.2819.2824

Cited by 13 publications

(9 citation statements)

References 20 publications

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“…The dry beans were soaked in clean water for 20 min and then boiled for 30 min for easy dehulling as described by Lorrungruang et al (2014). The beans were cooled and then dehulled.…”

Section: Preparation Of Soymilkmentioning

confidence: 99%

“…The utilization of milk from plant sources seems very promising due to the presence of polyunsaturated fats, which may have better health benefits compared to saturated fats in cow milk. Among all legumes, attention has been shifted toward the utilization of soybean for the vegan cheese analog production, perhaps due to its unique nutritional composition and curdling properties (Lorrungruang et al, 2014). In Nigeria, soybean has been commonly used for soy cheese, locally called beske.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk

Oyeyinka

Odukoya

Adebayo

2019

J Food Process Preserv

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Promoting the utilization of locally available protein‐rich crops may reduce the problem of protein‐energy malnutrition. The physicochemical properties and consumer acceptance of soybean and cashew nut milk cheese analog were evaluated. Vegan milk blends were prepared by substituting soy milk with cashew nut milk at different proportions of 0%, 20%, 40%, 60%, 80%, and 100%. The color coordinates showed no significant differences among the samples. The percentage vegan cheese yield decreased by increasing the level of substitution. The vegan cheese analog produced with 40% cashew nut milk had the highest protein and ash but was lower in lipid. The overall acceptability of the samples decreased with increasing cashew nut milk substitution. However, sample blend with 40% cashew nut milk was preferred in terms of flavor, color, and overall acceptability. Vegan cheese analog from cashew nut and soy milk blends could be a promising value‐added product serving as an alternative protein source. Practical applications This study showed that an acceptable vegan cheese analog could be produced from the blends of soy and cashew nut milk. This cheese analog could serve as a vegetable protein source with the potential of reducing the incidence of protein‐energy malnutrition. It could also serve as a rich source of essential fatty acids.

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“…The dry beans were soaked in clean water for 20 min and then boiled for 30 min for easy dehulling as described by Lorrungruang et al (2014). The beans were cooled and then dehulled.…”

Section: Preparation Of Soymilkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk

Oyeyinka

Odukoya

Adebayo

2019

J Food Process Preserv

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“…The protein family β-conglutin has many health benefits, including preventing and ameliorating diseases, such as hypertension, cardiovascular disease, type 2 diabetes, and cancer [ 11 ]. Previous studies have shown that cheese can be produced from soybeans and coconuts [ 12 , 13 ]. According to earlier research, yogurt can be obtained from the milk of L. campestris by using non-acidic heat treatments [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk

et al. 2021

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Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving global attention from the producers of new foods. To understand the effect of protein on cheese yield, lupin milk proteins were separated from the first, second, and third filtrations by cheesecloths. However, proteins from the first and second were analyzed using two-dimensional polyacrylamide gel electrophoresis; then, the isolated proteins associated with cheese production were identified. The research also focused on identifying the optimal method of cheese production based on the coagulation process, temperature, yield, and sensory evaluation. Lupin curds from the two cultivars, Mandelup and PBA Jurien, were produced using vinegar, lemon juice, starter culture, vegetable rennet enzyme as coagulant, as well as curd generated using starter culture and vegetable rennet enzyme. Cow’s milk was used as a control. The results indicated that first-time filtration produced better extraction and higher yield of lupin proteins and cheese than the second filtration. A sensory analysis indicated that lupin cheese produced from PBA Jurien lupin milk using vinegar, 7.80% expressed as acetic acid, and ground in 45 °C water, was the most acceptable. The cheeses were examined for their protein, carbohydrates, fat, ash, and moisture contents. The concentration of protein was approximately 27.3% and 20.6%, respectively, in the cheese from PBA Jurien and Mandelup. These results suggest that lupin milk can adequately supply the proteins needed in human diets and, thus, could be used in the production of many existing products that require animal milk as an input.

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“…Several authors have prepared and investigated laboratory-made DFICs. Hofmann and Marshall (1985); Chumchuere et al (2000) and Lorrungruang et al (2014) produced DFICs from soya milk and employed different starter cultures ( Lactobacillus casei sub-species Rhamnosus, Streptococcus thermophilus and Lactobacillus fermentum and Lactobacillus casei and Monascus purpureus , respectively) in an attempt to obtain products with improved organoleptic attributes. In general, the fermented samples presented higher sensory scores than the non-fermented samples.…”

Section: Introductionmentioning

confidence: 99%

“…The sample containing 2.5%w/w gelatine received the highest sensory scores (it should be noted that gelatine is an ingredient from animal origin; therefore, it is not suitable for vegan individuals). Even though the aforementioned strategies to improve the organoleptic attributes of DFIC were predominantly successful, when the developed products were compared with their dairy counterparts via sensory evaluation, the dairy samples presented higher overall sensory scores in all cases (Li et al , 2013; Lorrungruang et al , 2014). In contrast to the previously mentioned studies, Hussein and Shalaby (2018) developed DFICs with similar ingredients to those found in commercially available DFIC.…”

Section: Introductionmentioning

confidence: 99%

Dairy-free imitation cheese: is further development required?

Saraco

Blaxland

2020

BFJ

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PurposeThe aim of this study was to compare the organoleptic attributes and meltability of selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy counterparts to thus determine whether commercial DFIC needs to be further developed.Design/methodology/approachMarket research was conducted to determine the availability of DFICs in the United Kingdom (UK) and thus select the varieties to assess. Mild cheddar was chosen for its popularity wide availability in the United Kingdom and Italian-style hard cheese for its complex organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively.Findings109 different DFICs were found; most of them (74%) presented coconut oil as their primary ingredient. None of the assessed DFICs assessed could mimic the organoleptic attributes of their dairy counterparts accurately; however, one of the non-dairy mild cheddar samples was regarded as potentially acceptable by the assessors of the sensory evaluation assessors. Nonetheless, the meltability of this sample was significantly lower than that of mild cheddar cheese.Practical implicationsThe findings indicate that, to obtain products that can mimic the organoleptic attributes and meltability of cheese more accurately, further development is required for the DFIC varieties assessed.Originality/valueNo academic publications have explored and investigated commercial DFICs with similar ingredients to those found in commercial DFICs; the commercial importance of these products may augment in the short term owing to the reported growth in the number of vegan individuals in the UK and in Europe.

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Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus casei

Cited by 13 publications

References 20 publications

Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk

Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk

Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk

Dairy-free imitation cheese: is further development required?

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