iarjasfrIARJASFRIARJASFR2789-598Xhttps://doi.org/10.47310/iarjasfr.2024.v04i01.002Manufacturing Plant-Based Cheese (Tofu) from Soy Milk Fortified with Herbs and Studying its Qualitative PropertiesSuraObaidAl-EsawiFatimaFaiqCollege of Basic Education/ Al-Mustansiriya University, Iraq, 14022.College of Basic Education/ Baghdad University, Iraq, 10071.Soy Milk, Plant-Based Cheese, Tofu, Herbs, Sensory Evaluation, Qualitative Properties.