The use of soybean milk in soft‐cheese making:

Abstract

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.

The use of soybean milk in soft cheese making

“…Soybean milk was prepared from soaked beans (soymilk I) or from soyflour (soymilk TI) as previously described by us (Metwalli et al, 1982). The milk samples were a mixture of equal parts of cow's and buffalo's milk, mixed with soymilk to a ratio of 4 : 1.…”

“…Such differences are mainly caused by the difference in the amino acid composition of the milks (Metwalli et al, 1982). Cheeses with soymilk have less lysine, asparagine, proline, tyrosine, methionine and leucine.…”

“…In our previous paper (Metwalli et al, 1982) we demonstrated that soybean milk can be used for cheese making if mixed with milk to a ratio of 1 : 4 and if calcium chloride is added and the pH is lowered to 5.5. In this study an attempt has been made to make Domiati cheese from a mixture of soybean milk and N. H. Metwalli et al whole milk.…”