Abstract
The coagulation properties of 55 samples of soybean milk with calcium sulfate solution as coagulant was investigated. Clotting time of the soymilks was determined with an automatic clot timer and gel strength was measured with a plate compression test. With few exceptions, clotting times were in the order of 10 – 50seconds. Clotting time decreased with age of the soymilk. Addition of phosphates and citrate prolonged the clotting times of soymilk. All samples produced a firm gel even when the soymilk was three days old.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
