الفهرس 
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Abstract
The present work is carried out to study the composition and some properties of soy bean varieties grown in egypt. 2) prepare a good soy milk. 3) study the growth ability of lactic acid bacteria in soy milk. 4) investigate the possibilities of manufacturing ras cheese with different added soy bean milk concentrations (20 1 30%) and different starter cultures ( s. Thermophilus, s. Thermophilus + l. Bulgaricus and s. Thermophilus + l. Casei). Results obtained indicate that: 1) soy milk can be used as a satisfactoRy substituted milk when prepared by soaking and extracting with water at the ratio of 1:9 followed by autoclaving. 2) all lactic acid cultures studied can be well grown in soy milk and produces acidity in a good rate, thus ras cheese can be made .