This study was to improving properties and enhancing the shelf life of soy 
cheese. Cheeses made from soymilk (100%) or soymilk blended with fresh skim milk 
(75%:25%) was storage in brine solutions (5 and 10 g/100 ml NaCl) for 60 days at 
5±1°C. Chemical, microbiological, textural and Sensory evaluation was carried out 
during storage time at fresh, one and two months. 
Moisture, ash, total nitrogen (TN), soluble nitrogen (SN), salt and yield contents were 
significantly (P<0.05) affected by blended with skim milk and brine concentrations 
used in the experimental cheeses at fresh and during storage. Minerals (Ca, P, K and 
Zn) in soy cheese blended with 25% fresh skim milk (D treatment) recorded the 
highest values at in comparing to soy cheese (A treatment). The PH values showed 
little decreased in brined soy cheese at fresh in 5 and 10% NaCl solutions. 
Microbiological properties showed that slightly decreased in the log counts of 
Lactobasillis bulgaricus and Streptococcus. thermophilus of brined soy cheese in all 
treatments and reaching the lowest count after two months of storage and no 
significant (P ˃0.05) changes between treatments in total bacterial counts at fresh. 
Firmness recorded increased values at fresh in A, B and C treatments in compared to
C, D and E treatments, while Cohesiveness, Gumminess, Chewiness and Resilience 
values were decreased during storage period of all soy cheese treatments. The 
proportion of fresh skim milk (25%) used in soy cheese significantly (p < 0.05) 
influenced on sensory characteristics and improved generally at fresh and during 
storage compared to soy cheese (100% soymilk). Also, treatments storage in 5 
and10% brine solutions at 5±1°C enhancing the shelf life up to 60 days of storage 
period.