Soymilk yoghurt- A functional non-dairy alternative to cow milk yoghurt
Enas Almghawesh, Samer Slik, Hussam Akko
In this study a new functional yoghurt was manufactured using soymilk. Three yoghurt samples were processed using traditional starter culture, and Bifidobacterium bifidum: (A) 100% cow milk yoghurt as a basis of comparison, (B) 100% soy milk yoghurt,(C)(50% cow milk+50% soy milk) yoghurt, samples were stored at 4°C for 15 days, and were analysed on day1, day 7,and day 15. Results showed that all samples kept a vital force of 106 colony /g till day 15 of cooled storage period, Soy milk yoghurt had the highest content of protein(3.75%), and highest levels of unsaturated fatty acids, also had acceptable taste, smell, and firm texture, and it could be considered a functional probiotic vegan alternative to cow milk yoghurt, since adding Bifidobacterium prolonged the shelf-life, improved the undesirable flavor of soy milk, and this non-dairy new yoghurt is nutritious, and healthy.
Enas Almghawesh, Samer Slik, Hussam Akko. Soymilk yoghurt- A functional non-dairy alternative to cow milk yoghurt. International Journal of Food Science and Nutrition, Volume 6, Issue 4, 2021, Pages 72-76