Abstract: Fresh soft soy-milk cheese was made with soy bean juice as partial substitution of cow’s milk. The effects of soy bean juice, CaCl2 and rennet on coagulation time and the sensory quality of cheese were investigated by one-factor-at-a-time method and the three ingredients were optimized by orthogonal array design. The best sensory quality of cheese was achieved by adding 20% soy bean juice, 0.04% CaCl2 and 0.02% rennet.

Key words: fresh soft cheese；soy-milk cheese；development

摘要： 以豆乳替代部分牛乳制作新鲜软质豆乳干酪,采用单因素试验方法,研究豆乳添加量、CaCl2和凝乳酶对凝乳时间和感官的影响；并用正交试验确定了生产新鲜软质豆奶干酪的最佳配方.结果表明,当豆乳添加量20％、CaCl2添加量0.04％、凝乳酶添加量0.02％时制备的产品品质最佳.

关键词: 新鲜软质干酪; 豆乳干酪; 研制