Production of Probiotic Soy Yoghurt–A Dairy Product for the Future

Probiotic soy yoghurt is a fermented product obtained from inoculation of probiotic yoghurt starter to soymilk. The aim of this study was to prepare probiotic soy yoghurt and plain soy yoghurt using a simple technique and compare the physico-chemical parameters of the products. It was observed that though there is not much difference observed in total ash, casein, total fat, copper, calcium, chloride and phosphorus level in both the samples, a significant difference was observed in the pH, protein, total solids, albumin and magnesium content. As far as physical properties are concerned, better whey drainage and water holding capacity were observed in probiotic samples than plain samples.