Abstract:Soy cheese is more suitable for individuals with lactose intolerance than animal-based cheese.However，it often carries a bean odor，which has hindered the product′s market development. In this study，soybeans and almonds were pulped，and soybean milk and almond milk were mixed in volume ratio of 1∶3.Plantbased reprocessed mixed cheese（MC）was prepared by adding emulsifying salts and compared with pure soy cheese（SC）and commercially cheddar cheese（CC）to study the physicochemical and flavor properties of the plant-based mixed reprocessed cheeses.The results showed that MC had favorable properties，and its hardness value was similar to that of CC，which was（1 047.71±17.04）g/100 g，with an increase of 115% compared to SC. Scanning electron microscopy could observe that a smoother and denser mesh structure was formed inside MC，and the increase of α-helix and β-folding content of MC in the secondary structure further confirmed that its internal structure was more stable. The electronic nose and volatile flavor substances showed that the 1-octen-3-ol content in MC was reduced by 9.67%，indicating that the soybean odor in MC was better masked，the flavor was significantly improved，and the sensory evaluation scores were close to that of CC，all of which can prove that the mixed cheese has the potential to replace commercially available cheese.