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We have developed two methods of making cheese-flavored products from soy protein. In the dough method soy protein (white flakes or soy protein isolate), oil, cheese culture (Streptococcus salivarius spp. thermophilus and Lactobacillus delbrueckii spp. Bulgaricus), cheese whey, protease, lactose, water and sodium nitrite are mixed and fermented. After the pH reaches a minimum, the pH is adjusted to 5.2 with sodium carbonate solution and the cheese is stored anaerobically at 4°C. In the wet method, soymilk (9% solids) is prepared from white flakes, pasteurized, mixed with fat and homogenized. Next, whey, culture and sodium nitrite are added and the mixture is fermented at 40°C. to pH 4.6. The curd is cut and cooked to 50°C, whey is removed and the curd is pressed, adjusted to pH 5.2 with sodium carbonate, protease is added and the product is stored anaerobically at 4°C. The wet method product is a smooth paste. The dough method gave a dryer paste but had a much more granular texture.

The methyl esters of vegetable oils and animal fats, known as biodiesel, are receiving increasing attention as an alternative fuel for diesel engines. Although the production of biodiesel involves a relatively simple chemical process, there is potential for various contaminants to be present in the fuel. These contaminants include water, free glycerin, bound glycerin, alcohol, free fatty acids, soaps, catalyst, unsaponifiable matter and the products of oxidation. As interest in this fuel grows, quality standards and specifications are being developed. These standards place limits on the amounts of contaminants that may be present in biodiesel. The objective of this project was to develop a database of property data to provide a basis for setting realistic specification values for biodiesel. Small amounts of these various contaminants were added to biodresel and their impact on the properties and performance of the biodiesel was measured.