Abstract:
The objective of this study was to produce yoghurt from soymilk fermented with Bifidobacterium longum BB536. Yoghurts were formulated from 100%cow milk (A), 100% soymilk (B) and mixture of 50%cow milkwith50% soymilk (C). Differentanalysis were conducted for raw materials and processed yoghurts including proximate composition (moisture, protein, fat, Ash), pH, Totalsolids, microbiological analysis (strain BB 536 number), and sensoryproperties. Soymilk contained higher levels of protein, fat, and ash as compared to cow milk. Analysison growth of strain BB 536 in different yoghurt showed survival up to the second weeks refrigeration storage fulfilling requirements of probiotic which at least 6 LogCFU/ml. The results of sensory evaluation revealed that panelists accepted yoghurt B and C as similar to control yoghurt A. Therefore, processing of yoghurt from soymilk was successful. Same time soymilk yoghurt has high nutritive value than cow milk yoghurt in addition to high level of probiotic strain BB 536.
