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Soya yoghurt
by Egon Skovmose on Tuesday, June 22, 2004
Dear Reader,
Danisco have done many tests to ferment soy drink over the years. Yoghurt cultures were selected because of their pleasant taste compared to other lactic acid bacteria. The flavour of yoghurt covers the "bean flavour".
Lactic acid bacteria do not grow so well on soy drink, because this drink has limited "free sugars". This is why we add 1% of sugar to the drink, which is fermented completely to lactic acid.
The bacteria are just the same as in normal yoghurt. They will also have the same effect on the intestine.
In general: Soya beans have to be heated before consumption. They contain a trypsin inhibitor which has to be degenerated. If not, the protein digestion is inhibited. Another point: TOFU is not fermented like cheese. The protein is separated from the liquid phase by adding a special salt.
We do not have any tests about how many of the bacteria are alive and for how long. From our experience we can guarantee that most of them will be alive and active. Soya is not toxic to the bacteria.
Here a book about Soy milk products which I was recommended: TOFU & SOYMILK Production by William Shurtleff & Akiko Aoyagi which you can get at: The soyfoods Center P.O. Box 234 Lafayette, CA 94549 USA
The MSK Mix ABD V 1-54 (Yo-Mix 215) works well when using it together with BIOS 2001. Also excellent for low fat yoghurt in milk.
http://www.danlac.com/store/index.asp?category=2&product_id=64http://www.danlac.com/store/index.asp?category=3&product_id=322 For more information please contact us.
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