Effect Of Soy Protein Isolate On Sensory Quality Of Milk Cheese

In society,milk is known as "white blood",which is rich in substances with high nutritional value.It is worth mentioning that the best way to supplement calcium in human body is milk.Milk cheese is made by processing milk as raw material.The fat content in it is relatively high.During the experiment,two kinds of cheese,mixed porous cheese and mixed non porous cheese,were prepared.Under the action of soy protein isolate,the water holding capacity of milk cheese can be improved.Besides,in the two kinds of cheese,the content of protein molecules showed negative correlation with hardness and chewiness,but positive correlation with moisture content of cheese.It can be known that the flavor substances of milk cheese in the experiment are mainly acids,The addition of soy protein isolate(SPI)can significantly reduce the content and types of ketones and acids in milk cheese,but increase the content of alcohols.When the protein content is controlled at 4%,the smell of milk cheese is greatly reduced and the milk flavor is more intense.The sensory conclusion shows that when the content of soy protein is more than 4%,the taste of milk cheese is more and more rough,and the milk flavor is decreased and the bean flavor is increased.