Improving Acid Production in Soy‐Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts

Abstract

Studies were conducted to further elucidate factors responsible for inability of S. thermophilw and L. bulgaticus yogurt culture to produce lactic acid and flavor in soy-based yogurt made with isolated soy protein and soymilk. Partial replacement of ISP with fresh cheese whey or whey protein isolate, or addition of phosphate and citrate ions resulted in physical stability defects in soy-based yogurt. They also failed to improve acid and flavor development or provide a 1:l number concentration ratio of the two culture bacteria types. SMbased yogurt had lower acid development than ISP-based yogurt. Addition of commercial sodium caseinate stimulated acid development in SM-based yogurt.

Development of New Products: Probiotics and Probiotic Foods

“…Soy milk yoghurt has been studied extensively [151,152,153]. Fermented soy milk products may provide economic and nutritional benefits, because they can be preparated at higher protein levels at comparable or lower cost than regular fermented milk products [154]. Soy proteins have favorable amino acid balance, meeting the essential amino acid, require ments, except for methionine [155].…”

Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk

“…Moreover, since the soybean benefits are more easily achieved with the isoflavones in their aglycone forms, fermented soybean products could provide a better source of food factors. For these reasons, soybean milk fermentation has also been studied and nowadays we have many reports using different microorganisms and different methods to obtain a good yogurtlike product (low pH, high lactic acid concentration and high viable microorganism number) from soybean milk 2,4,9,11 . In this way, the objective of this study was to evaluate not only growth properties of lactic acid bacteria in soybean milk, but to produce lactic acid and to lower the pH and also to consume sugars and to transform the isoflavones to their aglycone forms.…”

Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk

“…This is due to the low concentration of sugars (Shirai et al, 1992b) and other substrates needed by the yoghurt cultures (Karleskind et al, 1991). Considerable effort had been directed to investigate the effect of the following supplements, alone or in combination with other additives, on acid development in vegetables milk: sucrose (Chopra et al, 1984;Miyamoto et al, 1987;Yazici et al, 1997;Trindade et al, 2001); glucose (Bucker et al, 1979;Pinthong et al, 1980;Yazici et al, 1997); fructose (Buono et al, 1990;Yazici et al, 1997); lactose (Beuchat and Nail, 1978;Miyamoto et al, 1987;Cheng et al, 1990); Non Fat Dry Milk (NFDM) (Rao et al, 1988;Buono et al, 1990;Lee et al, 1990;Karleskind et al, 1991); cheese whey (Beuchat and Nail, 1978;Karleskind et al, 1991;Shirai et al, 1992b); yeast extract (Bucker et al, 1979;Pinthong et al, 1980); buffalo milk; Skim milk (Chopra et al, 1984;Miyamoto et al, 1987); evaporated milk (Buono et al, 1990); caseinate; casein hydrolyzate; whey protein hydrolyzate (Granata and Morr, 1996); and whey protein concentrate (Lee et al, 1990;Karleskind et al, 1991). It has been reported that L. bulgaricus did not grow without fortification in soymilk (Pinthong et al, 1980;Rao et al, 1988).…”