Effects of soymilk, soybean flour, and cream addition into milk on composition and textural properties of Cheddar cheese

Abstract

Effects of addition of soybean flour and soybean milk with and without cream on composition and textural properties of Cheddar cheese were investigated. Incorporation of soybean flour or soybean milk into milk increased the moisture content of cheese, but the moisture content of cheese obtained with milk including soybean flour and cream was lower than the moisture content of cheese obtained with milk including soybean flour. On the other hand, fat content of cheese obtained with milk including soybean flour was lower than fat content of control cheese prepared without soybean flour in milk. Presence of soybean flour in milk resulted in lower protein content in cheese, but richer amino acid composition and nutritional value in cheese produced with milk including soybean flour is expected because of different amino acid composition of soybean and milk proteins. Cheeses, which were produced by milk to which soybean flour was added, resulted in open texture and there was soy flavor in cheese. So, the percentage of soybean flour added to milk was reduced. Hardness of cheeses prepared with milk including soybean flour was found lower than that of control process cheese.