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Mixed soy/cow's milk curds were prepared by simultaneous curdling of soy/cow's milk blends, utilizing rennet as cow's milk coagulant and calcium or magnesium sulfate as soymilk coagulant. The method produced curds of similar characteristics (compactness and yield), whether soymilk prepared from soybeans or full-fat soy flour was used. The effect of a number of process variables on curd characteristics was studied, utilizing a fractional factorial design. Generally, large changes in process variables (23 -230%) produced relatively small charges in curd characteristics (1 -16%). Protein contents of raw materials and proximate chemical analyses of pure and mixed milk curds, prepared under conditions yielding maximum curd compactness were determined. Protein recoveries in curd preparation were calculated.

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