Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution.

摘要

Yoghurt-like products were prepared from a combination of skim milk and soya milk (100:0, 75:25, 50:50, 25:75, and 0:100) containing saccharified-rice solution by lactic fermentation of 4 different cultures. The ratio of skim milk and soya milk had no significant effect on titratable acidity, while the type and nature of culture used for fermentation affected the titratable acidity. Lower syneresis was observed in soya-based yoghurt, and both the hardness and springiness of curd increased as the proportion of soya milk in the substrate increased. Skim milk-based yoghurt had higher resistance to shear force with higher yield stress. The sensory quality of yoghurt produced from mixed culture had higher preference compared with that produced from a single culture (Streptococcus thermophilus). There was no significant difference in texture and overall acceptability among yoghurts produced from mixed substrates and skim milk-based yoghurt..