Abstract: To improve the nutritional value and functionality of soft soy cheese,Lactobacillus acidophilus which had anti-allergic properties was used in production of soft soy cheese. On the basis of the previous screening for probiotics Lactobacillus acidophilus KLDS 1.0738,the raw material ratio and process parameters of probiotic cheese was optimized,and the quality change of probiotic soy cheese during maturity was analyzed. Results showed that:The better processing technology parameters of probiotic soft soy cheese were the amount of Lactobacillus acidophilus was 5%,the compound probiotic (oligogalactose:inulin=1:2) was added in 4%,and was matured at 4℃ for 24 days. Under these conditions,the obtained soybean butter was excellent in texture and the number of probiotic bacteria was 2.05×10⁸ CFU/g with a sensory score of 76.43. After matured,the acidity,soluble nitrogen and free fatty acid content of the optimized probiotic soy cheese were more higher than that of the control group (p<0.05). In addition,the soluble nitrogen content of soy cheese was 17.13%,and the content of unsaturated fatty acid was 7.65%. The texture (such as hardness,cohesiveness,adhesiveness and chewiness) of the optimized cheese was also significantly better than that of the other groups. The results showed that the activity of probiotics was higher in soy cheese with the optimized process,the flavor and texture of the cheese was also very well.