Biotechnology & Biotechnological Equipment

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Soy Milk Yoghurt

Z.R. Denkova & I.D. Murgov

To cite this article: Z.R. Denkova & I.D. Murgov (2005) Soy Milk Yoghurt, Biotechnology &
Biotechnological Equipment, 19:1, 193-195, DOI: 10.1080/13102818.2005.10817180

To link to this article: https://doi.org/10.1080/13102818.2005.10817180

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Published online: 15 Apr 2014.

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SOY MILK YOGHURT
Z.R.Denkova, I.D.Murgov
University of Food Technologies, Plovdiv, Bulgaria

ABSTRACT
The influence of the initial dry substance of reconstituted soymilk and two types of starter
cultures (single-strain and symbiotic) of Lactobacillus delbrueckii ssp. bulgaricus and
Streptococcus thermophilus on the fermentation process duration and the fermented milk
quality was investigated. Witht 10% initial dry substance of the soymilk and 1% of the
starter cultures for Bulgarian yoghurt the fermentation continued for2.5 h. The soy milk
yoghurt had a titratable acidity of 65-75ºT and the cell titre reached 1010 cfu/cm3. The soy
milk yoghurt retained its organoleptic qualities when stored for up to 3 days at tempera-
tures of 25-30ºC and for 15 days at 4-6º.

Introduction purposes of this study. Their composition

Soy and soy products occupy a traditional
position in the diet of Far East nations.
They are very well received in the rest of
the world as well. Soymilk yoghurt has
been studied extensively (6, 8). Fermented
soy milk products may be beneficial from
an economic and nutritional point of view
since they can be prepared with higher
protein levels at a comparable or lower cost
than regular fermented milk products (2).
Soy proteins have a favourable amino acid
balance meeting the essential amino acid
requirements except for methionine (7).
The research of a number of authors (1, 3,
4) has indicated a lot of advantages of soy
milk products for the nutrition of children
and adults suffering from allergies, diabe-
tes, cancer, heart and renal diseases.
Soymilk products and soymilk yoghurt can
successfully replace the fermented milk
products from cow’s milk (3, 4, 9).
The present study has aimed at investi-
gating the possibilities of obtaining
soymilk yoghurt (sour soymilk) and deter-
mining some characteristic properties of
the final product.
Materials and Methods
Two types of starter cultures for Bulgarian
yoghurt (Y-I and Y-A) were used for the
included selected strains of Lactobacillus
delbrueckii ssp. bulgaricus and Streptococ-
cus thermophilus.
The fresh soymilk was prepared by dis-
solving dried soymilk in water. After ste-
rilization, it was poured into jars and ino-
culated with 1% of the indicated starter
cultures for sour milk. It was thermostated
at a temperature of 42ºC until coagulation
of the soymilk.
The titre of the viable cells was deter-
mined by inoculation of the cultures in a
medium of LAPTg10 (g/dm3): peptone –
15, tripton – 10, yeast extract – 10, glucose
– 10, Tween 80 – 1, distilled water up to 1
dm3, agar-agar – 15, pH 6.6.
The titratable acidity was determined ti-
trimetrically by a 0.1 n NaOH with phenol-
phthalein as an indicator and it represented
the used up millilitres of a 0.1 n NaOH for
neutralization of the acid in 100 cm3 of the
product expressed in Toerner’s degree (ºT).
Results and Discussion
It is necessary that the organoleptic indices
of sour soymilk be close to those of Bul-
garian yoghurt. Therefore the relationship
between the dried soymilk and the water
used for the preparation of the fresh
soymilk, which was inoculated with the

193 Biotechnol. & Biotechnol. Eq. 19/2005/1

 TABLE 1
Characteristics of soymilk yoghurt depending on the dry substance of reconstituted soymilk
Starter culture Dry sub- Taste Flavour Consistency
for sour milk stance, %
9 of fermented milk with slightly of sour milk loose
expressed soy off-taste
10 of fermented milk with slightly of sour milk thick coagulum of sour
Y-I expressed soy off-taste milk
11 of fermented milk with clearly of sour milk very thick coagulum
expressed soy off-taste
9 of fermented milk with slightly of sour milk loose
expressed soy off-taste
Y-A 10 of fermented milk with slightly of sour milk thick coagulum of sour
expressed soy off-taste milk
11 of fermented milk with clearly of sour milk very thick coagulum
expressed soy off-taste

TABLE 2
Physicochemical indices of soymilk yoghurt
Yoghurt Titre of viable cells, cfu/g Titratable acidity, ºT Coagulation time, h
Y-1 1.2.1010 65 2.5
Y-A 2.5.1010 66 2.5

symbiotic lactic acid bacterial cultures, was
investigated. The taste, flavour and consis-
tency of the final soymilk yoghurt were
determined. The results of the experimental
studies are given in Table 1.
The data in the table show that the
soymilk yoghurt obtained was similar to
Bulgarian yoghurt when soymilk with 10%
of dry substance was used, with both types
of starter cultures. The yoghurt resembled
Bulgarian yoghurt in taste and flavour and
at the same time possessed the dietetic
properties of soy products.
Sour soymilks were prepared from fresh
soymilk with the starter cultures Y-I and Y-
A for Bulgarian yoghurt as shown in Table
1. The coagulation time of the milk, the
titre of viable cells and the titratable acidity
of the final soymilk yoghurt were deter-
mined.
The soymilk prepared with both types of
starter cultures had a high content of living
cells (1010 cfu/g) and the fermentation
process did not differ from the one during
yoghurt preparation from cow’s milk
(Table 2).
The soymilk coagulation time and the ti-
tratable acidity at the end of the process
were similar to those observed during Bul-
garian yoghurt preparation (2.5 hours and
titratable acidity of about 65-79 ºT).
The yoghurt durability during storage
was determined at room temperature (25-
30 ºC) and in refrigeration conditions (4-
6 ºC) (Table 3).
The soymilk yoghurt prepared with the
Y-I starter culture could be stored for 3
days at 25 – 30 ºC and for 15 days in re-
frigeration conditions (4 – 6 ºC), whereas
the product prepared with the Y-A starter
culture rapidly increased its acidity at 25-
30 ºC and retained its organoleptic indices
for 15 days at 4 – 6 ºC.
On the bases of the experimental work
done, the following conclusions can be
drawn:
It was established that soymilk yoghurt
with good physicochemical and organoleptic

Biotechnol. & Biotechnol. Eq. 19/2005/1 194

 TABLE 3
Change in the titratable acidity of soymilk yoghurt during its storage
Storage at temperatures of 25 – 30 ºC Storage at temperatures of 4 – 6 ºC
Yoghurt Titratable acidity, ºT Titratable acidity, ºT
1 day 2 days 3 days 6 days 7 days 7 days 15 days
Y-1 65 100 113 145 145 75 75
Y-A 66 110 137 165 170 80 80

qualities was obtained from reconstituted
soymilk with 10% dry substance.
Soymilk yoghurt is prepared with a high
content of viable cells (1010 cfu/g) and it
can be stored for 3 days at 25 – 30 ºC and
for more than 2 weeks in refrigeration con-
ditions.
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