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    Chemistry Project 3

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    rixehim773
    Soy yogurt is made from soy milk rather than dairy milk. It uses the same yogurt bacteria, Lactobacillus bulgaricus and streptococcus thermophilus, and may include added sweeteners like sugar. Soy yogurt can be made at home by adding sugar to promote bacterial fermentation in unsweetened soy milk. Commercially made soy yogurt has a less pronounced soy taste than homemade varieties. Soy yogurt contains slightly less fat than regular yogurt made from whole milk.

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    Chemistry Project 3

    Uploaded by

    rixehim773
    8 views2 pages
    Soy yogurt is made from soy milk rather than dairy milk. It uses the same yogurt bacteria, Lactobacillus bulgaricus and streptococcus thermophilus, and may include added sweeteners like sugar. Soy yogurt can be made at home by adding sugar to promote bacterial fermentation in unsweetened soy milk. Commercially made soy yogurt has a less pronounced soy taste than homemade varieties. Soy yogurt contains slightly less fat than regular yogurt made from whole milk.

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    Investigatory Project Part III

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    Soy yogurt is made from soy milk rather than dairy milk. It uses the same yogurt bacteria, Lactobacillus bulgaricus and streptococcus thermophilus, and may include added sweeteners like sugar. Soy yogurt can be made at home by adding sugar to promote bacterial fermentation in unsweetened soy milk. Commercially made soy yogurt has a less pronounced soy taste than homemade varieties. Soy yogurt contains slightly less fat than regular yogurt made from whole milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    8 views2 pages

    Chemistry Project 3

    Uploaded by

    rixehim773
    Soy yogurt is made from soy milk rather than dairy milk. It uses the same yogurt bacteria, Lactobacillus bulgaricus and streptococcus thermophilus, and may include added sweeteners like sugar. Soy yogurt can be made at home by adding sugar to promote bacterial fermentation in unsweetened soy milk. Commercially made soy yogurt has a less pronounced soy taste than homemade varieties. Soy yogurt contains slightly less fat than regular yogurt made from whole milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Soy Yogurt

    Soy yogurt, (Soya yoghurt in British English) also referred to as soygurt or yofu
    (a portmanteau of yoghurt and tofu), is yogurt prepared using soy milk, yogurt
    bacteria, mainly Lactobacillus bulgaricus and streptococcus thermophilus and
    sometimes additional sweetener, like fructose, glucose, or raw sugar. It is
    suitable for vegans, as the bacteria for shop-bought soy yogurt are usually not
    grown on a dairy base.

    Soy yogurt can be prepared at home using the same method as dairy yogurt.
    One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to
    promote bacterial fermentation. Soy milk on its own lacks the lactose (milk
    sugar) that is the basic food for the yogurt bacteria. Soy yogurt may have a
    slight beany soy taste when made directly from freshly prepared soymilk, but
    this is less pronounced in shop bought soy yogurt and in soy yogurt made from
    commercial soy milk.

    Soy yogurt contains less fat than yogurt made with whole milk. This amounts
    to about 2.7% (the same percentage as soy milk), versus 3.5% in dairy yogurt.
    However, diary yogurt can be made with 2%, 1%, or fat-free milk, and these
    cases, it is lower in fat than soy yogurt.
    Buffalo Curd

    Buffalo curd (in Hindi - “Dahi”) is a traditional and nutritious dairy product
    prepared by buffalo milk and it is popular throughout the south Asian countries
    such as India, Sri Lanka, Nepal, etc. Buffalo milk is traditionally better than
    cow milk for curd due to its higher fat content making a thicker curd. Mostly
    clay pots are used as packaging material for Buffalo curd.

    Buffalo curd is obtained by curdling (coagulating) buffalo milk using microbial


    activities. In this process lactose in buffalo milk is converted into lactic acid
    using several micro-organisms. Several micro-organism species are involved
    in the fermentation such as streptococcus lactis, streptococcus diacetylactis,
    streptococcus cremoris, Lactobacillus bulgaricusand and streptococcus
    thermosphillus.

    Buffalo curd has a higher nutritional value of protein, fat, lactose, minerals and
    vitamins. It should have 7.5% of milk fat, 8.5% of milk solids and 4.5% of milk
    acid (lactic acid). Quality of the curd is totally dependent on the starter culture.
    Fermentation also develops the characteristic flavor and color of the product.

    Buffalo curd can be made in both traditional and industrial forms. Traditionally
    buffalo milk is filtered and boiled, the scum is removed, and it is cooled to
    room temperature. A few spoonsful of a previous batch of curd are added and
    it is then mixed well and poured into clay pots. These are sealed by wrapping
    a piece of paper over the pot and allowing it to stand for 12 hours.

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