Preparation of Soy-based Yogurt with Different Type of Soy Proteins

Soy milk, defatted soy flour and soy protein concentrate were used in this study to prepare soy based yogurt and their properties were compared. Lactobacillus bulgaricus and streptocoeus theromophilus were tamed by increasing soymilk content of the yogurt base. A soy/cow milk ratio of 8∶2(m/m) was finally obtained at which bacteria could grow well. Effects of solid content, fermentation time and sterilization temperature for each kind of material on the total acid degree and yogurt texture were studied.