DEVELOPMENT AND STABILITY OF INTERMEDIATE MOISTURE CHEESE ANALOGS FROM ISOLATED SOYBEAN PROTEINS

Abstract

Intermediate moisture cheese analogs (IMCA), based on soybeans, were fabricated by the blending method from an aqueous emulsion containing primarily soybean protein isolate, casein, hydrogenated vegetable oil, decaglycerol decaoleate, glycerol, salt and sorbitol. Potassium sorbate was used as a mycostatic agent. Water activity of different IMCA preparations was controlled at levels of 0.83-0.91; and pH at 5.0, 5.5 and 6.5. Organoleptic properties, mechanical properties and microbial stability were tested. The IMCA product with aw [water activity] of 0.87 and pH of 5.7 was the most acceptable, with a shelf life of .apprx. 3 mo.