Effect of soy milk supplementation on the coagulation time, green cheese composition and losses of milk components in whey.

A microbial rennet from Mucor miehei was used to make cheese from admixtures of cows' milk and soymilk. Cheese thus obtained was compared with that made using calf rennet. Coagulation times for cows' milk were similar using both types of rennet. Addition of soymilk to cows' milk increased coagulation times. Yield and titratable acidity of whey decreased with increase in proportion of soy solids in the blend, while TS, protein, and ash contents, and cheese yield increased. The moisture contents of cheeses made from cows' milk were similar for both rennets, and increased with increasing levels of soy solids. A slight decrease in the levels of protein and fat in cheese made from cows' milk soymilk blends was observed when microbial rennet was used. A small increase in salt content was found in cheese containing high levels of soy solids; increases in titratable acidity, soluble protein, and free fatty acid values were also observed with increasing levels of soy solids in the blend. [From En summ.]