Use of whey mixing in soymilk yoghurt
1999
Praphasi Thepraksa (Thammasat Univ. The Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology)
Whey, which is the waste from cheesemaking industry were incorporated in soymilk yoghurt production. First studies in whey content for incorporated by soymilk content and whey content ratio at 100:0, 95:5, 90:10 and 85:15 and then studied the condition for production, heat treatment at 100 deg C for 10, 15 and 20 minutes and incubating time at 43 deg C for 11 and 22 hours. The best condition was chosen by lactic acid content, pH and organoleptic test in appearance, texture and flavor of product. The results showed that the soymilk yoghurt prepared by 90:10 in soymilk content and whey content ratio, heat for 20 minutes and incubate for 22 hours was most accepted.
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Эту запись предоставил Kasetsart University