Study the optimal conditions for production Bio-yogurt from soy milk | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 8, Issue 4, December 2016, Pages 261-273 | ||
| Authors | ||
| Ali Ahmed Sahi; Alaa Kareem Niamah; Alaa S. N. Al-Sharifi | ||
| Abstract | ||
| The optimal condition of production yogurt from soy milk was the starter supplied from Chr.Hensan Company which consist of Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium sp. were used in soybean milk fermentation and the best incubation temperature was 40 °C for 7 hours , and inoculation volume 5%. The log of the total count of lactic acid bacteria was reached 10.74 cfu / gm and the log of Streptococcus thermophile (8.56) and the log of L .acidophilus 7.86 cfu / gm, the log of Bifidobacterium was 7.65 cfu / gm. The pH was 4.42 and the rate of total acid was 0.8%.. | ||
| Keywords | ||
| soy milk; Bio; Yogurt; Probiotic | ||
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