COMPARATIVE STUDY OF SOME SELECTED COAGULANTS FOR SOY CHEESE (TOFU) PRODUCTION
COMPARATIVE STUDY OF SOME SELECTED COAGULANTS FOR SOY CHEESE (TOFU) PRODUCTION 1.0 CHAPTER ONE 1.1 INTRODUCTION Cheese is the curd or solid substance formed by the coagulation of milk of certain mammals by rennet or similar enzymes in the presence of lactic acid produced by added micro organisms from which part of the moisture has been removed by cutting warming and /or pressing, which has been shaped in a mould and ripened by holding for sometime at suitable temperatures and humidity (Frankhauser, 2007). Frankhauser, (2007) used standard cultures of Lactobacillus bulgaricus and Streptococcus thermophilus as starter cultures for cheese production. Curdling is obtained at precise degree of acidity called the Iso-electric point (Smith, 1995). During the cheese making process, most of the milk proteins coagulates, trapping all the fat (Frankhauser, 2007). Soy beans are excellent sources of high quality protein that has many uses as human food (Liu, 1997). Soym