Abstract: In this paper,the effects of content of enzyme,starter,soybean milk and CaCl2 to the texture and taste of soybean-milk cheese was investigated with L9(34).The resuls showed that A1B2C2D1 the best in nine treatments in this study.Among the four factors,the effect of content of soybean milk was the most important.The reasons have been also analysed.

Key words: Soybean-milk cheese , Texture , Taste