1980•International Journal of Food Science & TechnologyRequires access
The development of a soya-based yoghurt
Renu Pinthong, R MACRAE, J ROTHWELL
Open publisher page 36 citations
Abstract
Abstract 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.