title: Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends.
abstract: The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow's milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow's milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow's milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Na-Kyoung
authors.initials: NK
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Bo Ram
authors.initials: BR
authors.lastname: Mok
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Renda Kankanamge Chaturika
authors.initials: RK
authors.lastname: Jeewanthi
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Yoh Chang
authors.initials: YC
authors.lastname: Yoon
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea; Bio/Molecular Informatics Center, Konkuk University, Seoul 143-701, Korea.
authors.forename: Hyun-Dong
authors.initials: HD
authors.lastname: Paik
keywords: functional food; lactic acid bacteria; soy milk; ultrafiltration; yogurt-cheese