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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.

A method for making Domiati cheese (soft cheese) from a mixture of soybean milk and whole milk has been reconstructed. The results obtained showed some important differences in cheese characteristics as the result of using soybean milk, particularly in the higher moisture, soluble nitrogen and acidity contents. The main organoleptic property affected by the soymilk was the flavour. This improved on ripening.A number of changes were observed during ripening. The presence of soymilk resulted in (1) less loss of cheese moisture and consequently cheese weight, (2) increase in the development of titratable acidity and (3) increase in protein breakdown.It is suggested that the soybean milk activates the lactic acid, producing bacteria and the proteolytic enzymes present in cheese.