Soybean-Whey Yogurt

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Somsri Lee-Wit
King Mongkut’s Institute of Technology Thonburi
Jerasak Ketsuwan
King Mongkut’s Institute of Technology Thonburi
Punchira Vongsawasdi
King Mongkut’s Institute of Technology Thonburi

Abstract

Soybean-whey yogurt was developed by using soybean whey, the by-productfrom soybean curd film factory. By inoculating 10% of mixture cultures ofLactobacillus bulgaricus and Streptococcus thermopiles, the product obtained 0.8%lactic acid. Yogurt added with 10% sugar and 15% strawberry obtained high acceptabilityscore from all panel members.

Article Details

Issue
Vol. 19 No. 1 (1996): June
Section
Technical Report
Author Biographies

Somsri Lee-Wit, King Mongkut’s Institute of Technology Thonburi

Assistant Professor, Department of Microbiology

Jerasak Ketsuwan, King Mongkut’s Institute of Technology Thonburi

Lecturer, Department of Microbiology

Punchira Vongsawasdi, King Mongkut’s Institute of Technology Thonburi

Graduate Student, Department of Microbiology