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The development of a soya‐based yoghurt
Author(s) -
PINTHONG R.,
MACRAE R.,
ROTHWELL J.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00985.x
Subject(s) - food science , lactic acid , streptococcus thermophilus , fermentation , yeast , lactobacillus , fermented milk products , bacteria , yeast extract , chemistry , biology , biochemistry , genetics
Summary The development of a fermented yoghurt‐like food from soya is described. Acid produced by the lactic acid bacteria, St. thermophilus and L. bulgaricus , singly and combined, was determined and the effects of supplementation with glucose and yeast extract quantified. A product with acceptable acidity was produced using L. bulgaricus in soya milk supplemented with 1 % glucose and 0.1% yeast extract.