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A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis), Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.

A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis), Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese., U ovom su revijalnom prikazu navedene biokemijske i tehnološke sličnosti te razlike između sira od soje i sira tipa Cheddar. Tehnološki postupak proizvodnje sira od soje, te izgled, tekstura, okus, kemijska i biokemijska svojstva gotovog proizvoda, imaju sličnosti sa sirom tipa Cheddar. Proteini soje sadrže mnoge aminokiseline poput Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, itd., koje su prekurzori spojeva što daju okus siru, pa se pravilnim odabirom mikrobne kulture mogu dobro iskoristiti. S malom količinom soli, bez uporabe etanola, i uvođenjem starter-kultura kao što su Lactococcus lactis ssp. lactis (prijašnjeg naziva L. lactis ssp. lactis biovar. diacetylactis), Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes i Lactococcus lactis ssp. cremoris može se bitno poboljšati okus sira od soje.