The use of soybean milk in soft-cheese making:

Abstract The compositions of soybean milk and whole milk were compared. The two milks were similar in their pH, acidity and protein level, while they differed in the ash, carbohydrate and fat content. Pronounced differences were observed in their amino acid contents. Yield and amino acid content of soybean milk depend to a large extent on the method of extraction. Addition of soybean milk to milk greatly inhibits the rennet coagulation of milk. Mixing soybean milk with raw milk in the ratio of 1:4 was found to be the most suitable proportion for cheese making, with the alteration of the cheese making process by increasing the amount of rennet, addition of calcium chloride and lowering the pH.