IMPROVED ACID, FLAVOR AND VOLATILE COMPOUND PRODUCTION IN A HIGH-PROTEIN AND FIBER SOYMILK YOGURT-LIKE PRODUCT

The effects of added caseinate (CAS), casein hydrolyzate (CASHY) and w hey protein hydrolyzate (WPHY) on acid, flavor and volatile compound p roduction in a high protein and fiber soymilk yogurt-like product were studied. High protein and fiber soymilk, produced by blending soaked, boiled and dehulled soybeans with Swiss cheese whey ultrafiltration p ermeate, was fermented with a mixed S. thermophilus and L. bulgaricus yogurt culture. The concentrations of lactic acid, key volatile compou nds, i.e., acetaldehyde, acetone, and diacetyl, and the flavor and tex ture of the resulting soymilk based yogurt formulated with added CAS o r CASHY were comparable to those in a milk yogurt control.