TY  - JOUR
T1  - The Rheological and Sensory Properties of Some Soya Yoghurts
AU - , Pariyaporn Itsaranuwat AU - , R. K. Robinson 
JO  - Journal of Food Technology
VL  - 3
IS  - 1
SP  - 76
EP  - 79
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.76.79
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.76.79
KW  - 
AB  - 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.
ER  -