This invention relates with the development of process technology for preparation of probiotic cheese spread like product from soymilk, which may be used as a probiotic carrier, high protein and cholesterol free spread. The process has been developed by using fermentations of soymilk as the start material for the production of soy cheese spread. Probiotic soy cheese spread was prepared from soymilk by using a specified starter cultures prepared in sterilized tofu whey culture media incubated at 37°C for 1618 h. In the first step, soymilk was added with appropriate amount of vegetable oil (3.0-3.5%), sugar and okara (as a source of prebiotics). The mixture was then inoculated with 10% (v/v) starter culture ( L. casei spp ) and incubated at two temperatures i.e. at 37°C for 5 h and then at 55°C for 1 h for proper fermentation and coagulation. The amount of oil, sugar and okara was optimized with probiotic culture and curd preparation during fermentation. After coagulation, the whey was drained and the coagulated mass was transferred and made into fine slurry by churning in a mechanical mixer to obtain the cheese spread like product. The product was further mixed with salt and matured. The product has been found to be rich in protein with good amounts of fat while deficient in carbohydrates. Metalized plastic packet and LDPE packets (normal and vacuum packaging) were used for storage of soy cheese spread at ambient conditions. The viable counting of the probiotic species in soy cheese spread was done at 14, 21 and 30 days of storage. Soy cheese spread had an initial count of more than 1010 cfu/g at the time of preparation. The viable counts of probiotic culture were found to be more than 108cfu/g in the vacuum packaged sample after 30 days of storage.
