Soymilk-based dairy analogues

Abstract

Soymilk based dairy analogues; cheese (Cheddar, Mozzarella, Brie) and yoghurt were prepared using traditional cheese and yoghurt making procedures. Commercial mesophilic, thermophilic and mesophilic bacteria/mould Penicillium candidum used to prepare soy Cheddar, Mozzarella and Brie cheese respectively. Soy oil and okara have been added to soymilk at two different concentrations (6 and/or 30%) and their effect on the chemical and textural parameters of soy cheese analogues prepared were evaluated. Commercial yoghurt starter culture containing Bifidus and Acidophilus were used to prepare yoghurt. Tropical fruit a??Carica papayaa?? have been added to yoghurt samples at two different concentrations (5 and 10%) and their effect on chemical and textural characteristics of soy yoghurt analogues were evaluated.