Development of a novel Mixed Cheese of Soybean Juice and Milk

A comparative of different raw materials and the ratio of raw materials influencing the chemical composition of cheese and sensory evaluation were made.Results showed that the cheese made by pure milk tasted better and smoother than that made by soy juice,with higher contents of protein and fat than those of pure soy juice cheese.Both the sensory quality and fat content of the mixed cheese with milk and soy juice were between those of pure milk cheese and pure soy juice cheese,which were improved by increasing the milk content.Besides,the protein content of the mixed cheese was lower than other examined cheeses.