Producing cheese from soybeans

The research team of Ho Chi Minh City Institute of Tropical Biology has successfully produced cheese and instant noodles from soybeans. These products were tested and piloted in pilot scale from August 2006 to August 2007.

A kind of white soy cheese produced by the Ho Chi Minh City Institute of Tropical Biology.( Photo: Thanh Trang )

October 24. Dr. Biology Le Chien Phuong - Institute of Tropical Biology Ho Chi Minh City, said above

According to Dr. Phuong, among traditional soy bean products is the only product considered to be the starting point for making soy cheese.

To make soy cheese, the team bought tofu in the market. After that, the group used some strains of bacteria available in the Institute of Tropical Biology's collection, especially lactic acid bacteria (Lactobacillus sp.) Isolated from naturally fermented soy milk.

After the preservation and ripening period in different conditions, the group produced 3 different types of cheese.

Diagram of processing 3 types of cheese

Cheese product 1 is ivory yellow, smooth, fragrant, fatty and not bitter. The second product has white cotton of a mild, soft, smooth and smooth white mold. The aroma of the second product has a distinct aroma of the mold that makes it, and the taste is fat and not bitter. The third product has an ivory white color. The structure of this cheese is soft and smooth. Aromatic, fatty and salty taste.

In addition, the team also used chemicals and enzymes that denatured tofu to make noodles.

To make the noodles have a tough, smooth, limited water intake, alkali salts were used. The time to soak the boiling water is enough to make the soybean noodles expand and the softness is between 3-5 minutes.

Dr. Phuong said that some companies interested in these two products are Vietnam Dairy Products Joint Stock Company and Vietnam Food Technology Joint Stock Company.

Soybeans, also known as soybeans (scientific names: Glycine soja Siebold et Zucc or Glycine max (L.) Merrill, or Soya hispida Maxim), originating from the East, were first domesticated in China. (China) around 644 BC.

Soy protein is considered to be the most important plant protein source, accounting for 70% of total protein, used for nutrition worldwide. While animal protein only accounts for 30%. One kilogram of soybeans contains nutritional compounds equal to 7.5l of cow's milk or 2.5kg of meat or 58 eggs.

Tofu in particular and soy are generally high in protein but low in calories and low in saturated fat and without cholesterol at all. This is an important food for people to have a long and healthy life, reduce cardiovascular diseases, cerebral vascular accident, high blood pressure . ( According to Dr. Le Chien Phuong's documents )

Sand incense