| abstract |
A soybean-cheese whey curd-type food product is made by coagulation of a soybean and cheese whey protein mixture with selected precipitants. Preferred precipitants include glucono-delta-lactone (GDL) and combinations of the latter with calcium sulfate or magnesium chloride. A white, soft, gelatinous mass is developed having a desirable bland aroma, improved yield, desirable moisture content and advantageous amino acid composition. |