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Article Abstract
We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).
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| http://dx.doi.org/10.1080/09168451.2015.1050990 | DOI Listing |
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View Article and Find Full Text PDFDevelopment of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed centrifugation.
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a Department of Microbial Biotechnology, Graduate School of Agricultural Science , Tohoku University, Sendai , Japan.
We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).
View Article and Find Full Text PDF