@article{MAKHILLJFT2005317911,
    title = {The Rheological and Sensory Properties of Some Soya Yoghurts},
    journal = {Journal of Food Technology},
    volume = {3},
    number = {1},
    pages = {76-79},
    year = {2005},
    issn = {1684-8462},
    doi = {jftech.2005.76.79},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2005.76.79},
    author = {Pariyaporn Itsaranuwat and},
    keywords = {},
    abstract = {Soya milk with 70 g/l total solids, heat-treated at 85oC for 30 min and fermented with a yoghurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) at 42oC for 12 h gave a product with a pH and viscosity comparable to a commercial dairy yoghurt (bovine milk). As the levels of total solids in the soya milks were raised to 100 g/l, so the viscosity of the yoghurts increased, but lowering the temperature of heat treatment had the opposite effect. The scores awarded by a taste panel for selected sensory properties of a natural soya yoghurt and a toffee-flavoured variant were significantly below the scores for comparable dairy yoghurts.}
    }