To make mixed cheese of goat milk and soy protein isolate( SPI),fresh goat milk supplied with SPI aqueous solution in ratio of 2,4,6,8 and 10%( w/w) were used as the raw materials.Highly concentrated direct-set lactic bacteria was used as main culture.Propionibacterium freudenreichii ssp.Shermanii was used as secondary culture.Hardness,chewiness,cohesiveness,springiness and moisture of the cheese were detected during a ripening period of 70 days.It was found that the addition of SPI could enhance the water binding capacity of the mixed cheese, while decrease the hardness and chewiness.As shown in the results of sensory evaluation,the mixed cheese with 4 % SPI was described as hard and exquisite texture,high chewiness,glossy appearance,homogeneous golden color,and fuller milky flavor.Based on the results from physical and chemical analysis combined with sensory evaluation,the mixed cheese with 4% SPI was most favorable.