Improvements in the Flavour of Soy Cheese 

Naveed Ahmad1,2, Li Li1*, Xiao-Quan Yang1, Zheng-Xiang Ning1 and Muhammad Atif Randhawa3

1College of Light Industry and Food Science, South China University of Technology, CN-510640 Guangzhou, PR China

2Food and Biotechnology Research Center, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, PK-54600 Lahore, Pakistan
3Institute of Food Science and Technology, University of Agriculture Faisalabad, PK-38040 Faisalabad, Pakistan

Article history:

Received November 28, 2006
Accepted September 26, 2007

Key words:

soy cheese, starter cultures, flavour, flavouring compounds, lactic acid bacteria


A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis), Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.


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