摘要：A possibility of application of isolated soy protein (Supro 710, Protein Technologies International, Belgium) as a substitute for cheese dry matter in processed cheese production has been examined. In that manner a lack of good quality raw material in cheese processing will be compensated and wider assortiment of processed cheese products with increased economy obtained. Results gained during laboratory testing and researches conducted in industrial scale have shown that the rate of substitution could be successfull up to 15%. If particular flavouring agents are added, the stated percentage could be even increased, resulting in a product of high quality nutritive and functional characteristics.
