Abstract: Soy milk fermented with lactic acid bacterium to produce fresh soybean cheese was investigated in this paper. The reasonable conditions of soy milk coagulation: soy milk (3. 0% fat , 2. 1 % protein) with 1.0% skim milk powder and 1. 0% whey powder, inoculated with 7. 0% yoghurt cuiture starter, incabated at 42℃ for 90 minutes.

Key words: Soy milk Lactic acid bacterium fermentation Coagulation Fresh soybean cheese