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KMID : 0380619840160020143
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 2 p.143 ~ p.148
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Manufacture of Yogurt from Soy Protein Concentrate
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Abstract
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The effects of various nutrients added to soy protein concentrate (SPC)-yogurt on the growth of Lactobacillus acidophilus and the flavor of SPC-yogurt were investigated. Soy milk was prepared from SPC (4.2% as protein) and various nutrients. One hundred ㎖ of the prepared soy milk was given proper heat treatment, inoculated with 2.5 ㎖ of 24 hr-old culture, and incubated for 24 hr at 37℃. The growth of L. acidophilus was estimated from viable cell counts, titratable acidity and pH. The growth curve obtained from the experiment suggested that the log phase ended after 6 hr and the stationary phase ended after 30 hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Yeast extract greatly stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. Higher concentration of SPC resulted in slightly higher acidity in soy yogurt.
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