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KMID : 0380619880200030317
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 3 p.317 ~ p.325
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Effects of Heat Treatment of Soy Milk on Acid Production by Lactic Acid Bacteria and Quality of Soy Yogurt
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Abstract
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The effects of various heat treatments of soy milk prepared from soy protein concentrate on growth and acid production by five species of lactic acid bacteria were investigated. Sensory property and sedimentation characteristics of soy yogurt prepared from heat-treated soy milk were also evaluated. Heat treatment of soy milk stimulated acid production by all cultures. Acid production was generally proportional to degree of heat treatment and acid production by all cultures except Streptococcus lactfs was maximum in soy milk heated at 121℃-lmin. However, viable cell count was not changed markedly by heat treatment of soy milk. Sensory property of soy yogurt beverage (SYB) prepared from soy milk heated at 95℃-30min was better than that of unheated sample while sensory property of SYB prepared from soy milk heated at 121℃-15min was inferior to that of unheated sample. Heat treatment of soy milk generally retarded sedimentation of curd in SYB.
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