Efecto de la presión de homogeneización sobre las propiedades texturales del queso crema de soya

The effect of homogenisation pressure, in the range 0 to 20 MPa, on the soy cream cheese textural properties. was studied by means of a simplest analysis of variance, with sandness, viscosity and firmness as dependent variables. According to the results homogenisation pressure optimal soy cream cheese sandness. viscosity and firmness was IS MPa.