The Effects of Compound Starter Culture, Sugar, and Soy Milk on the Quality and Probiotic Activity of Milk-Soy Mixed Yogurt.

BACKGROUND

Yogurt has emerged as an essential nutritional food in contemporary diets, and the development of new multi-component yogurt formulations has become a focal point of current research.

OBJECTIVE

In this study, the effects of fermentation compounds and the addition of sugar and soy milk on the quality and probiotic activity of milk-soy mixed yogurt were studied to determine the optimal formation of mixed yogurt.

METHODS

The various fermentation compounds (YO-MIX 883, Lactobacillus casei complex starter cultures, and L. paracasei compound starter cultures), different concentrations of milk-soy additions (0, 25, 50, 75, and 100%) and sugar (2, 4, 6, and 8%) were tested within each experimental group, and the pH, appropriate acidity, and total viable bacterial count of the fermented milk-soy mixed yogurt were determined throughout the fermentation and refrigeration processes.

RESULTS

The obtained results showed that the L. paracasei complex was particularly effective for the fermentation of soy milk. The mixed yogurt formulation, comprising 50% soy milk and 4∼6% sucrose, exhibited enhanced acidity, superior sensory evaluation scores, and overall improved product quality. It was observed that during refrigeration an increase in the milk content of yogurt corresponded to a more pronounced post-acidification effect. The optimal formulation for the milk-soy mixed yogurt identified in this research consisted of 0.3% L. paracasei compound fermenter, 6% sucrose, and 40% soy milk. Under these optimal conditions, the mixed yogurt achieved an acidity level of 76°T, a sensory score of 92 points, and a survival index of 1.25. Additionally, the yogurt exhibited a distinctive soybean aroma in its aftertaste, contributing to its overall quality. Furthermore, the probiotic survival index of the mixed yogurt containing 40% soy milk, following simulated gastrointestinal fluid digestion, was recorded at 0.767, indicating that the probiotic activity in this yogurt was significantly higher than that of other yogurts.

CONCLUSION

The obtained results provide a theoretical foundation for the future industrial production of milk-soy mixed yogurt products.

HIGHLIGHTS

The mixed yogurt formulation, comprising 50% soy milk and 4∼6% sucrose, exhibited overall improved product quality. L. paracasei complex was more suitable for the fermentation of soy milk. Sucrose was more suitable for the fermentation of mixed yogurt. The more milk was added, the stronger the post-acidification effect of yogurt during refrigeration. The milk-soy mixed yogurt with high probiotic activity following artificial simulation of gastrointestinal fluid digestion had the potential for industrial production.