대두치즈의 풍미와 조직을 개선하기 위해서 유청-두유치즈를 유청, 유청분말, 두유, 분리대두단백의 여러가지 혼합물의 공동침전에 의해 제조하고, 유산균과 레닛을 첨가한뒤 $15^{circ}C$에서 10주 동안 숙정시킨다. 치즈의 물리 화학적 특성은 수소이온농도, 적정산도. 수용성질소, 10%TCA가용성질소, 아미노산조성, 풍미, 색, 경도등을 분석함으로 조사하였다. 유청-두유치즈의 pH는 최초 5.3에서 숙설 5${sim}$6주에 4.2로 떨어져 이후는 일정하였으나 두유치즈의 pH는 시종 높은 값을 나타내었다. 유청-두유치즈의 적정산도는 점차 증가하여 8주후 0.4${sim}$0.45에 달했으나, 두유치즈는 숙성이 끝난뒤에도 0.2에 불과했다. 수용성 및 10%TCA가용성 질소함량은 숙성중 점차 증가하였다. 치즈의 경도는 3 : 1 치즈와 두유치즈의 경우가 가장 컸으며 숙성 3주째 최고치를 나타내었다. 두유치즈에 비해 유청-두유치즈의 색은 밝았으며 대두치즈의 비린내는 숙성 전기간을 통해 강렬하였으나 유청-두유치즈의 경우 산취로 인해 비린내가 부분적으로 상쇄되었다.
As a way of improving the texture and flavor of soybean cheese, whey-say cheeses were made by coprecipitation of various mixtures of whey, whey powder, soy milk and soy protein powder, and mixed culture of str. lactis, str. cremoris and rennet were added, then the cheeses were cured at $15^{circ}C$ for up to 10 weeks. Physicochemical characteristics of the cheese were investigated by analyzing pH, titratable acidity(TA), water soluble nitrogen, 10% TCA soluble nitrogen, amino acid composition, beany flavor, color and hardness. The pH of whey-soy cheeses during ripening changed from 5.3 to 4.2 after 5 or 6 weeks and maintained that value while that of soybean cheese maintained a higher pH value. TA of whey-soy milk cheeses was gradually increased to the value of 0.4-0.45 after 8 weeks, but that of soybean cheese reached only 0.2 after the same period. Water soluble and 10% TCA soluble-nitrogen increased steadily during ripening. Hardness of the whey-soy milk cheeses reached maximum after three weeks of ripening and greatest at those made from 3 : 1 mixture of whey and soy milk and that from soymilk. Color of the whey-soy milk chesses was lighter than that of soybean cheese. The bean flavor of soybean cheese was strong and persistent for the whole ripening period. Acid flavor was dominant in the whey-so milk cheese and masked the beany flavor partially.
