We have developed two methods of making cheese-flavored products from soy protein.In the dough method soy protein (white flakes or soy protein isolate),oil,cheese culture (Streptococcus salivarius spp.thermophilus and Lactobacillus delbrueckii spp.Bulgaricus),cheese whey,protease,lactose,water and sodium nitrite are mixed and fermented.After the pH reaches a minimum,the pH is adjusted to 5.2 with sodium carbonate solution and the cheese is stored anaerobically at 4°C.In the wet method,soymilk (9% solids) is prepared from white flakes,pasteurized,mixed with fat and homogenized.Next,whey,culture and sodium nitrite are added and the mixture is fermented at 40 deg C.to pH 4.6.
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