Preparation and Characteristics of Yogurt from Milk Added with Soy Milk and Brown Rice

두유와 현미를 첨가한 요구르트의 제조 및 특성

  • Jeoun, Ki-Suk (Department of Food & Nutrition, Kyungwon University) ;
  • Kim, Youn-Jung (Department of Food & Nutrition, Kyungwon University) ;
  • Park, Shin-In (Department of Food & Nutrition, Kyungwon University)
  • 전기숙 (경원대학교 식품영양학과) ;
  • 김연중 (경원대학교 식품영양학과) ;
  • 박신인 (경원대학교 식품영양학과)
  • Published : 1995.02.01


New type yogurts were prepared by fermenting whole milk containing soy milk and/or brown rice with single or mixed culture of 4 types of lactic acid bacteria(Lactobacillus acidophilus, Lactobacillus bulgaricus, Leuconostoc mesenteroides, Streptococcus thermophilus). The curd yogurts were evaluated by acid production (pH, titratable acidity), number of viable cell, keeping quality and sensory property. Addition of soy milk and brown rice markedly stimulated the acid production and propagation of lactic acid bacteria, and slightly increased the Brix degree. Among the organisms tested, the mixed culture of Leuconostoc mesenteroides and Streptococcus thermophilus produced the highest amount of acid, and that of Leuconostoc mesenteroides and lactobacillus acidophilus showed the highest number of viable cell counts. When curd yogurt added with soy milk and brown rice was kept at $3^{\circ}C$ for 15 days, its keeping quality was relatively good. The sensory evaluation showed that the curd yogurt containing soy milk and brown rice slightly reduced the texture property and overall acceptability comparing with milk yogurt.