Abstract:Double protein cheese with soybean residue and bovine milk uses soybean residue as the source of plant protein，which solves the problem of waste of soybean residue resources. By using soybean residue and bovine milk as raw materials，based on single factor experiments，the production process conditions of functional cheese rich in double protein were optimized by employing response surface methodology，with flavor composition，texture，coagulation performance，and fermentation effect as the evaluation indicators. The results showed that the content of soluble dietary fiber（SDF） in soybean residue increased to 14.42%. The coagulation process parameters were as follows: The addition amount of modified soybean residue was 3.1%；the addition amount of lactic acid bacteria was 0.93%；the coagulation temperature was 64 ℃；the addition amount of glucono-δ-lactone （GDL） was 0.61%. The fermentation process parameters were as follows: The spraying amount of Geotrichum candidum was 0.65%；the addition amount of white sugar was 2.2%；the salting amount was 3.2%；the fermentation time was 20 h at 28 ℃. Compared to white mold cheese，double protein cheese had higher fat and protein content，richer taste，higher moisture content，better spreadability，higher degree of protein hydrolysis，and greater changes in salty and savory flavor during the ripening process.