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The coagulating and textural characterization of soybean curd (tofu) made with the combined utilization of soy milk and skimmed bovine milk



The coagulating and textural characterization of soybean curd (tofu) made with the combined utilization of soy milk and skimmed bovine milk



Journal of Dairy Science 73(Suppl. 1): 116



Soya milk/skim milk blends (total protein content of approx. 3.30%) in the ratio 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 were heated to boiling and coagulated with 0.5% (w/v) gluconolactone. The coagulation profiles of these mixtures were followed with a Nametre vibrating viscometer. Similar curds were prepared and subjected to whey drainage by applying a wt to the top of the curds wrapped in tofu cloth. Textural Profile Analyses (TPA) were performed on these curds.

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