Abstract: Soya milk with 70 g/l total solids, heat-treated at 85oC for 30 min and fermented with a yoghurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) at 42oC for 12 h gave a product with a pH and viscosity comparable to a commercial dairy yoghurt (bovine milk). As the levels of total solids in the soya milks were raised to 100 g/l, so the viscosity of the yoghurts increased, but lowering the temperature of heat treatment had the opposite effect. The scores awarded by a taste panel for selected sensory properties of a natural soya yoghurt and a toffee-flavoured variant were significantly below the scores for comparable dairy yoghurts.
Pariyaporn Itsaranuwat and R. K. Robinson , 2005. The Rheological and Sensory Properties of Some Soya Yoghurts . Journal of Food Technology, 3: 76-79.