Effects of Heat Treatment and Supplementation of Vegetable Fat on Lactic Fermentation of Soymilks and Texture of Curds

Abstract

Effects of heat treatment and enrichment of vegetable fat on the fermentation of soymilks by lactic acid bacteria and bifidobacteria were examined. The marked acid development was observed in soymilks fermented by bifidobacteria compared with those by lactic acid bacteria. The heat treatment of soymilk at the temperatures higher than 100°C decreased titratable acidity, and increased hardness of the curd in the fermented soymilk with Bifidobacterium longum. Enrichment of vegetable fat to the soymilk did not affect the acidity and texture of the fermented soymilk. However, homogenization of the soymilk with high pressure lowered hardness of the curd.