Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 56, 2005 - Issue 1
Submit an article Journal homepage
405
Views
26
CrossRef citations to date
0
Altmetric
Original

Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution

Dong June Park Korea Food Research Institute, Songnam, Korea
,
Sejong Oh Department of Animal Science, Chonnam National University, Gwangju, Korea
,
Kyung Hyung Ku Korea Food Research Institute, Songnam, Korea
,
Chulkyoon Mok Department of Food and Bioengineering, Kyungwon University, Songnam, Korea
,
Sae Hun Kim Division of Food Science, Korea University, Seoul, Korea
&
Jee-Young Imm Department of Food and Nutrition, Kookmin University, Seoul, KoreaCorrespondence[email protected]
Pages 23-34 | Published online: 06 Jul 2009

Citations (26)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Jun Mei, Fei Feng & Yunfei Li. (2017) Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine max L.) yogurt. CyTA - Journal of Food 15:1, pages 21-26.
Read now

Articles from other publishers (25)

Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi & James Owusu-Kwarteng. (2023) A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation. Foods 12:6, pages 1207.
Crossref
Liang Liu, Youtao Huang, Xiaoqian Zhang, Jianhua Zeng, Junzhe Zou, Lanwei Zhang & Pimin Gong. (2023) Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria. Food Hydrocolloids 136, pages 108252.
Crossref
Wael N. Hozzein, Sameh M. Hisham & Dalal Hussien M. Alkhalifah. (2023) A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria. Applied Sciences 13:2, pages 907.
Crossref
José Evangelista Santos RIBEIRO, Amanda Marília da Silva SANT’ANA, Flávio Luiz Honorato da SILVA & Edvaldo Mesquita BELTRÃO FILHO. (2023) Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk. Food Science and Technology 43.
Crossref
Edina Šertović, Zlatan Sarić, Rajka Božanić, Miroljub Barać, Irena Barukčić & Aleksandar Kostić. 2020. 30th Scientific-Experts Conference of Agriculture and Food Industry. 30th Scientific-Experts Conference of Agriculture and Food Industry 251 259 .
Kunal Das, Ruplal Choudhary & Katherine A. Thompson-Witrick. (2019) Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. LWT 108, pages 69-80.
Crossref
Fani Th. Mantzouridou, Eleni Naziri, Aikaterini Kyriakidou, Adamantini Paraskevopoulou, Maria Z. Tsimidou & Vassilios Kiosseoglou. (2019) Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation. LWT 105, pages 48-56.
Crossref
Charles Tortoe, Paa T. Akonor & Jemima Ofori. (2019) Starches of two water yam ( Dioscorea alata) varieties used as congeals in yogurt production . Food Science & Nutrition 7:3, pages 1053-1062.
Crossref
Saroj Kumar Giri, Manoj Kumar Tripathi & Nachiket Kotwaliwale. (2018) Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. Journal of Food Science and Technology 55:5, pages 1667-1674.
Crossref
Donald I. Ifediba & Eucharia.C Nwafor. (2018) Nutritional and sensory evaluation of African breadfruit-corn yoghurt. African Journal of Food Science 12:4, pages 73-79.
Crossref
Seyed Mohammad Taghi Gharibzahedi & Ioannis S. Chronakis. (2018) Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chemistry 245, pages 620-632.
Crossref
Camilla Fernanda Godinho da SILVA, Ferlando Lima SANTOS, Ligia Regina Radomille de SANTANA, Mariangela Vieira Lopes SILVA & Taiana de Araujo CONCEIÇÃO. (2018) Development and characterization of a soymilk Kefir-based functional beverage. Food Science and Technology 38:3, pages 543-550.
Crossref
Alaa Kareem Niamah, Ali Ahmed Sahi & Alaa S. N. Al-Sharifi. (2017) Effect of Feeding Soy Milk Fermented by Probiotic Bacteria on Some Blood Criteria and Weight of Experimental Animals. Probiotics and Antimicrobial Proteins 9:3, pages 284-291.
Crossref
Xingyun Peng & Shuntang Guo. (2015) Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures. Food Hydrocolloids 43, pages 58-65.
Crossref
Natalia S. Matias, Raquel Bedani, Inar A. Castro & Susana M.I. Saad. (2014) A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology 59:1, pages 411-417.
Crossref
Emmanuel Ohene Afoakwa. (2014) Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt. Journal of Nutritional Health & Food Engineering 1:2.
Crossref
Ruthann B. Swanson, Rebecca J. McKemie, Michael D. Sabrin & Paul J. Milly. (2012) Soy Milks as a Dairy Milk Substitute in Prepared Food Products: Effects on Quality and Acceptability. Family and Consumer Sciences Research Journal 40:3, pages 255-266.
Crossref
Dong-Chung Kim, Jin-Woong Choi & Man-Jin In. (2011) Utilization of Leuconostoc mesenteroides 310-12 Strain in the Fermentation of a Traditional Korean Rice-based Beverage. Journal of Applied Biological Chemistry 54:1, pages 21-25.
Crossref
Rowaida K. S. Khalil. (2010) Influence of gallic acid and catechin polyphenols on probiotic properties of Streptococcus thermophilus CHCC 3534 strain. World Journal of Microbiology and Biotechnology 26:11, pages 2069-2079.
Crossref
Man-Jin In, Nam-Soon Oh & Dong-Chung Kim. (2009) Characteristics of Fermented Brown-Rice Suspension Prepared from Leuconostoc mesenteroides KC51 Strain. Journal of the Korean Society of Food Science and Nutrition 38:8, pages 1118-1123.
Crossref
Man-Jin In, Seo-Yeon Choi, Hye-Rim Kim, Dan-Bi Park, Nam-Soon Oh & Dong-Chung Kim. (2009) Acid Production and Phytate Degradation using a Leuconostoc mesenteroides KC5l Strain in Saccharified-Rice Suspension. Journal of Applied Biological Chemistry 52:1, pages 33-37.
Crossref
Na‐Hyung Kim, Hyung‐Min Kim, Hyo‐Jin An, Jae‐Young Um, Phil‐Dong Moon, Su‐Jin Kim, In‐Young Choi, Seung‐Heon Hong, Noh‐Yil Myung & Hyun‐Ja Jeong. (2009) Lipid profile lowering effect of Soypro TM fermented with lactic acid bacteria isolated from Kimchi in high‐fat diet‐induced obese rats . BioFactors 33:1, pages 49-60.
Crossref
Atilla Coruh, Fatih Dogan & Galip K. Gunay. (2007) An Undescribed Scalding, “Çökelek” Burns in Turkish Children: Is Acidic Effect the Reason of High Mortality and Double-Hit Injury?. Journal of Burn Care & Research 28:6, pages 861-864.
Crossref
Osaana N. Donkor, A. Henriksson, T. Vasiljevic & N. P. Shah. (2007) Rheological Properties and Sensory Characteristics of Set-Type Soy Yogurt. Journal of Agricultural and Food Chemistry 55:24, pages 9868-9876.
Crossref
A.Y. Tamime & R.K. Robinson. 2007. Tamime and Robinson's Yoghurt. Tamime and Robinson's Yoghurt 13 161 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.