Yoghurt with soya proteins addition
2006
Nikolova, R. | Nacheva, I. | Georgieva, L.
Held were two experiments for souring cow milk with a 2% synbiotic starter of lactoacid strains Str. thermophilus and Lbm. bulgaricum in ratio 3:1. After adding the starter, soya proteins were added, namely: soya isolate in ratio 0.5% and 0.75% and soya flour in quantities 0.75 and 1%. After curdling of the milk analyses were made for determining the total number of live cells of lactoacid microorganisms, acid-forming ability, pH, protein content and microscope value. The same analyses were made with lyophilized samples of yoghurt. The results show the highest number of live cells of lactoacid bacteria in adding of 0.75% soya isolate and soya flour. Titre acidity is relatively low in yoghurts with soya proteins, especially lyophilized ones. The two experiments established an increase by 2-3% of protein content in yoghurts with soya protein addition.
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