Research on ripening characteristics of soymilk cheese with ginger-juice

The objective of the present study was to investigate the application of ginger-juice and soymilk in cheese production,and determinated the parameters(such as water content,fat content,ripening index,hard-ness,springiness) and microstructure during cheese ripening.The results showed that all product parameters were slightly different compared with pure milk cheese.These datas elucidated that soymilk cheese was a kind of semi-hard cheese,yet its ripening time was more longer than pure milk cheese in order to acquire the same sensory quality.Thus it was applicable to produce mixed cheese utilizing some soymilk to replace cow milk and with the addition of ginger-juice.