Premium
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.tb00986.x
Subject(s) - organoleptic , flavour , food science , fermentation , streptococcus thermophilus , chemistry , soya bean , lactobacillus
Summary Soya milk samples fermented with L. bulgaricus and St. thermophilus , both singly and combined, were tested organoleptically. The volatile compounds responsible for the undesirable flavour in both fermented and unfermented samples were analysed and a correlation between organoleptic quality and the levels of certain compounds demonstrated.