STUDY ON THE INFLUENCE OF ADDING YEAST AND LACTOBACTER TO QUALITY OF CHAO

Abstract

“Chao” or vegetative cheese, is a hydrolysis product in which soy proteins are coagulated by activities of various microorganisms available in air. Ripen “chao” has very nice flavour, distinct fatty and sweet taste and is therefore very delicious. These flavour and taste are created by the four following main factors: - Free amino acids - Fatty acids - Organic acids - Aldehydes. These factors are produced during the hydrolysis of proteins and esteration of the alcohols and fatty acids by activited of microorganisms (molds, yeasts, and bacteries) in fermentation procces. This study established relationship.