Milk is an excellent dietary source of high-quality proteins, vitamins and minerals. Dairy products like cheese are also an important part of a well-balanced diet. Cheese contains the same basic materials found in milk, but in a concentrated form. They include casein, fats, some vitamins, soluble and insoluble salts. Soybean protein is a popular food ingredient used worldwide for its nutritional and functional properties, especially after the FDA in the United States authorized a soy health claim in 1999 (Fukushima, 2001) . This assertion has stimulated the development of new soy-based foods (Zhong, Wang, Xu, & Shoemaker, 2007). Traditional soy protein coagulation has also been considered as a way to produce soy protein gel. soaking, grinding and filtering is called soy milk. (AA Gatade, and, & Sahoo, 2009) Soy milk contains some major and minor components such as protein, fat, carbohydrates, calcium, iron, sodium, carotene, vitamin E and riboflavin (AA Gatade et al., 2009). Soy milk is used in many products such as yogurt, cheese, etc. (Wang, Xiong, & Wang, 2001). The use of animal rennet has been limited for religious reasons. Most Muslims believe that cheese is made from an enzyme that comes from an animal and slaughtered in an un-Islamic way, without halaal. And also soy cheese for vegetarians who didn't eat animal products. Calf rennet prepared and obtained from the fourth stomach of suckling calves (Nagodawithana & Reed, 1993), one of the most important enzymes, traditionally used for cheese production throughout the world. Since the 60s. cheese production increases considerably and the number of cattle decreases, resulting in less curd. Due to the rapid growth and relatively cheap growth substrate, microbial rennet proteinase similar to milk coagulation enzyme (MCE) is very important in dairy technology and has become a popular rennet substitute. (Pei, Yu, & Chou, 2005). Proteinase is capable of splitting proteins into peptides and amino acids, they are characterized by their optimal pH (acid, neutral or alkaline), by their temperature, by their ability to hydrolyze specific proteins (Law,1999). Milk coagulation is the fundamental phase in cheese production. Milk coagulation enzymes are the primary active agents in cheese production, which involves enzyme-mediated cleavage of kappa-casein covering the protein micelles at the Phe 105-Met 106 peptide bond that renders the casein micelles unstable and it eventually causes aggregation that produces a clot or gel.