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Abstract

This study was designed to produce soymilk cheese (tofu) and to compare its properties to that of Sudanese white cheese using cow's milk and mixture cheese (50% soymilk and 50% cow's milk). The chemical composition (fat, protein, total solids, ash and titratable acidity) and sensory characteristics (color, taste, texture, saltiness and overall acceptability) were determined at 1, 5, 10 and 15 days of storage. The results showed that fat, total solids and ash content and the titratable acidity were significantly (P<0.001) high in Sudanese white cheese, while protein content was significantly (P<0.001) higher in the mixture cheese. The storage period significantly affected fat, protein, total solids, ash content and acidity in all cheeses. The color, taste and overall acceptability of cheeses were significantly (P<0.05) varied due to the presence of soymilk, while saltines and texture of different cheeses were not affected. The saltines, texture and overall acceptability were significantly affected during the storage period, while color and taste were not affected. The high cost of production was recorded for Sudanese white cheese, while tofu cheese revealed the lowest cost. Hence this study concluded the soybeans is good source of high-quality protein and that can be utilized in dairy products, also it is important encourage growing soybean in Sudan in order to utilize it as milk substitute. However more researches are needed to evaluate the microbiological, quality and flavor of tofu cheese.