ABSTRACT

Fresh soymilk containing 5% added sugar and 1 .Og/t gelatin was incubated with L.

acdophilis (sample A), equal amounts (1:1) of L acidophilus and S. thermophilus (sample

B) and S. thermophilus alone (sample C) earlier isolated from fresh soymilk. The samples

where incubated at 27°C, 37°C and 45°C and fermented for 8hrs. Analysis of the soy

yoghurt samples showed that products from the single or mixed cultures fermented at

37°C had significantly (P < 0.05) lower pH and higher titratable acidity and protein content

than samples fermented at 27°C and 45°C. Total solids contents did not differ significantly

(P > 0.05) in all the products. L. acidophulus (sample A) produced significantly higher

acidity in the yoghurt samples irrespective of fermentation temperature. Microbial count

was found to be higher in the soy yoghurt from the mixed culture (3.15 x 108 cfu/ml), than

in other products. Sensory evaluation showed that taste, colour and consistency of

products were similar (P > 0.05) and all the products were comparable in over all

acceptabiUty. However product from the L. acidophitus fermentation were significantly

more sour (P <0.05) than other products.