A utilização de farinha de soja integral pré-cozida (FSI) na elaboração do queijo-de-minas frescal

Resumen

The main goal of this work was to study the effects of different treatments applied to pre-cooked soybean whole flour (PSWF) on the yield of cheesemaking and sensorial characteristics of Minas Frescal cheese. Three treatments have been used: dispersion of PSWF in the milk, followed by homogeneization and drying and, finally, the dispersion of PSWF in a mix of milk and water using a proper mixer.