Research on Soy Yogurt Production From Kefir

The process of producing soy yogurt from Kefir is carried out by adding kefir to soymilk and fermenting the mixture to reduce oligos sugar content in soymilk and diversify the products. To make the best quality soy yogurt, in this study, we examine the main factors that affect the fermentation including the content of soybean, the rate of inoculation and the time for fermentation. Moreover, we also investigate the factors that can improve the quality of yogurt such as additional sugar content and stabilizers so that yogurt products can attract consumers. The results show that the soy yogurt is best fermented when soymilk is made from soya at the ratio of 125g/600ml water, 6% of kefir and fermentation time is 28 hours. The content of gellan gum additive used is 0.2 %, and sugar syrup content is 70% at the ratio of 8%