摘要：In this study, probiotic yoghurt was produced by mixing cow milk and soymilk in certain ratios. The soymilk used was obtained by means of in vitro water extraction from soybeans through the Cornell method. As a result of sensory tests the mixing ratios of cow milk and soymilk and the starter culture combinations were ascertained, and three types of yoghurt (K1, K2, and P) were produced. The sensory and chemical tests were applied to these three types of yoghurt samples at the 1st, 7th, and 14th days of storage, and the results were evaluated statistically. In the evaluation of yoghurt samples from the standpoint of sensory properties, it was found that the total points for soymilk-based probiotic yoghurts were similar to those for milk-based ones. In addition, the result of "enjoyably consumable" in a high rate such as 80% was arisen out also in the consumers ' panel carried out for the aim to determine the ratio of acceptability of soymilk-based probiotic yoghurt samples. The highest value of proteolysis was, from the values of tyrosine viewpoint, ascertained in probiotic yoghurt samples. From an acceptability viewpoint, it was decided that this situation was compatible with the flavor points given by the panelists during sensory test of products, and it has been evaluated that the limit of which L. acidophilus exhibited therapeutic effect was preserved in all samples of soymilk-based probiotic yoghurt.
