Use of Soybean [Glycin max (L.) Merr.] Isolate Protein to Produce Imitation Processed Cheese

Journal article

H. Mansour, Waleed Farag Allah, Y. Nehela, Yaser Hafez, K. Abdelaal, Wael F. Shehata, O. A. Alkhateeb, Abdulelah Abdulaziz Alasfour, H. S. Ghazzawy, Ashraf Bakr
Polish Journal of Environmental Studies, 2024

Semantic Scholar DOI

Cite

APA Click to copy
Mansour, H., Allah, W. F., Nehela, Y., Hafez, Y., Abdelaal, K., Shehata, W. F., … Bakr, A. (2024). Use of Soybean [Glycin max (L.) Merr.] Isolate Protein to Produce Imitation Processed Cheese. Polish Journal of Environmental Studies.

Chicago/Turabian Click to copy
Mansour, H., Waleed Farag Allah, Y. Nehela, Yaser Hafez, K. Abdelaal, Wael F. Shehata, O. A. Alkhateeb, Abdulelah Abdulaziz Alasfour, H. S. Ghazzawy, and Ashraf Bakr. “Use of Soybean [Glycin Max (L.) Merr.] Isolate Protein to Produce Imitation Processed Cheese.” Polish Journal of Environmental Studies (2024).

MLA Click to copy
Mansour, H., et al. “Use of Soybean [Glycin Max (L.) Merr.] Isolate Protein to Produce Imitation Processed Cheese.” Polish Journal of Environmental Studies, 2024.

BibTeX Click to copy

@article{h2024a,
  title = {Use of Soybean [Glycin max (L.) Merr.] Isolate
  Protein to Produce Imitation Processed Cheese},
  year = {2024},
  journal = {Polish Journal of Environmental Studies},
  author = {Mansour, H. and Allah, Waleed Farag and Nehela, Y. and Hafez, Yaser and Abdelaal, K. and Shehata, Wael F. and Alkhateeb, O. A. and Alasfour, Abdulelah Abdulaziz and Ghazzawy, H. S. and Bakr, Ashraf}
}

Abstract

This research focused on the production of imitation processed cheese (IPC), which is lactose-free, using soy protein isolate (SPI) to cover the needs of lactose intolerance and vegan people. Imitation-processed cheese manufactured with SPI was investigated in regard to its chemo-physical, microbiological, textural characteristics, and sensory qualities. Four treatments were tested, including three SPI treatments (T1, T2