A semi-hard soya cheese, with mean moisture content 61.5%, crude protein 21.8% and fat 2.6%, was produced from reconstituted soya-milk powder using a starter culture of Streptococcus thermophilus and Lactobacillus fermentum.The physical properties of the cheese, as determined with aTexture Profile Analyser, were similar to a cheese made to the same compositional standards from bovine milk. A taste panel of Far Eastern subjects did not find the flavour of the fresh soya cheese acceptable but, when cubes of the cheese (1 cm 3 ) were deep-fried in corn oil, the hedonic rating improved significantly.It is suggested that the cheese could be used as a protein-rich component of a meal, e.g. to replace meat in a stew, or as a`snack food'.
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