关键词: 新鲜软质干酪; 豆乳干酪; 研制

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