Studies on Fermentative Conditions of Soy Milk Yoghurt

In these experiments, the deodorized soy milk is used and the factors which affect fermentation were investigated. When 30～40% fresh milk or 4% skim milk powder was added to the soy milk of 8.4% concentration, after sufficient heating and cooling, inoculated with 4% starter, and incubated at 42℃ for 4hr, more satisfactory soy milk yoghurt could be obtained.