الفهرس 
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Abstract
This investigation has been designed with the aim to overcome the shortage in fluid milk used for Domiati cheese making by the partial substitution with soymilk.
Therefore, soymilk has been prepared by two methods, in the first, soybeans were first soaked in tap water at 5°C for 24 hrs. followed by the extraction of the soymilk by means of a blender . On the other hand, the beans were steam heated in the second method up to 60 °C , grinded and the soymilk was then obtained by suspending the soyflour in water in the ratio of 1:8.
Chemical analysis (results shown in part I) have indicated although soymilk resembles milk in its protein, fat, total solids and acidity, it differs in its amino acid content.Soymilk appears to contain less methionine, lysine, asparagine and tyrosine. These findings were observed for both soymilk preparations.