HARD CHEESE SUBSTITUTE FROM SOY MILK

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Abstract
A substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3‐months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy milk and cow's milk. Results showed that body and texture, as well as color, were relatively lower than cheese made from a mixture of soy milk and cow's milk. The latter possessed more acceptable properties.