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Soy Cheese

Known as: Cheese, Soy, Cheeses, Soy, Soy Cheeses 
National Institutes of Health

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Soy Foods

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2015
2015
Is there any relationship between food habits in the last two decades and gastric cancer in North-Western Iran?
PURPOSE The aims of this case-control study were to assess the correlation between some food habits in the last two decades and… 
2015
2015
Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase.
The study evaluated panela cheeses made from dairy-plant protein blends, using soybean or peanut protein isolates, supplemented… 
2015
2015
Short communication: Potential of Fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities.
Recently, traditional Mexican Fresco-style cheese production has been increasing, and the volume of cheese whey generated… 
2012
2012
Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture.
Brined cheeses are mainly manufactured in Mediterranean and Balkan countries. They are produced under different names, such as… 
Review
2010
Review
2010
An overview of researches on cheeses ripening in animal skin
Summary The aim of this paper is to review the existing knowledge of manufacturing procedures, chemi-cal composition, sensory… 
2009
2009
Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses.
This study investigates the effects of two feeding systems and two dairy cow breeds on milk yield and composition, physical and… 
2009
2009
Comparison of the level of residual coagulant activity in different cheese varieties.
The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to… 
2008
2008
trans-C18:1 isomers in cheeses enriched in unsaturated fatty acids and manufactured with different milk fat globule sizes.
Increasing the knowledge on dietary fat composition, mainly the minor components, will improve the nutritional value of foods and… 
2004
2004
Study of the Oligopeptide Fraction in Grana Padano and Parmigiano-Reggiano Cheeses by Liquid Chromatography-Electrospray Ionisation Mass Spectrometry
The oligopeptide fractions of Grana Padano and Parmigiano Reggiano cheese samples, at various stages of ageing (6, 12, 18 and 24… 
2002
2002
Comparison of peroxide value methods used for semihard cheeses.
The objective was to evaluate alternatives to the peroxide value method of choice in the dairy industry, the method issued by the… 
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