ABSTRACT: Yoghurt from cowmilk. (YVB) and soyoghurt from soymilk (YSB) were manufactrured by itIDoculations of mixed cultures using 2 or 1 ropy strains, in the presence of Bifidobacterium subsp.
The first mixed culture was consisted of
Streptococcus thermophilus St!, Lactobaci/lw~ delbrueckii subsp, bulgarius Lb5, both arc ropy strains, and Bifidobacterium sub...p. B 20. The second was consisted of the strains St. 3, Lb 6 (ropy
strain), and B-20. Viscosity and proteolysis of products along the time of incubation have bcen detected in this study. Viscosity of soyoghurt\u27s products were higher titan those of yoghurt (
