Abstract: The amount of soy milk, sterilizing temperature, addition of additive, drainage of whey affected the product yield by the research on the technology of soy cheese. The result demonstrated that to improve the cheese’s yield and quality, the parameters would be matched. The amount of soy milk 10%, sterilizing conditions 72℃, 15s, pH 6.0, the addition of milk-clotting enzyme 4g/L and CaCl2 0.3‰, respectively, hot contract temperature 42℃, piled brew pH 5.30.

Key words:  , soy cheese； technology parameter； product yield； milk-clotting enzyme；