Soybeans yoghurt production using starter culture from 'nono'

Abstract

Yoghurt was prepared from soy-milk equivalent. Soybeans used for milk production were selected, dehulled,  blended then mixed with water in ratio l :6   respectively and filtered with a muslim cloth to obtain milk. On kilogram (lkg) of soybeans used produced soy-milk equivalent of six litres (6L) in moderate  dilution.  Two genera of bacteria Lactobacillus and Streptococcus were isolated from 'nono' (naturally fermented cow-milk) using the pour plate technique. The  soy-milk equivalent obtained was fermented to yoghurt at 40°C for 14.5 hours using Lactobacillus and S1replococrus bacteria as a sta rter culture in a combination ratio of 1 :2. The isolate gave a fine yoghurt like product with a characteristic acid flavour, cream odour and  muustard- like consistency with a pH 4.36.

Keywords: Soy-beans, Yoghurt and Starter culture.