A 250-mL Erlenmeyer flask containing soymilk (Soy
Dream Original soy beverage; Imagine Foods, Inc., Palo
Alto, CA) and Kefir culture was used for yogurt production.
Five grams of Kefir culture was added to 95 mL of soymilk,
mixed with a spatula, and then incubated (uncovered) at
room temperature (RT) for 48 h. Samples were taken every
8 h for analyses. As a control, 95 mL samples of soymilk
were also incubated at RT for 48 h.
A 250-mL Erlenmeyer flask containing soymilk (SoyDream Original soy beverage; Imagine Foods, Inc., PaloAlto, CA) and Kefir culture was used for yogurt production.Five grams of Kefir culture was added to 95 mL of soymilk,mixed with a spatula, and then incubated (uncovered) atroom temperature (RT) for 48 h. Samples were taken every8 h for analyses. As a control, 95 mL samples of soymilkwere also incubated at RT for 48 h.
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