Considerable research had been undertaken to study the fermentability and acid development in vegetables milk, especially soymilk inoculated with different yoghurt cultures. Researches demonstrated the need for vegetable milk supplementation to enhance the activity and acid production of inoculated yoghurt cultures. This is due to the low concentration of sugars and other substrates needed by the yoghurt cultures. Considerable effort had been directed to investigate the effect
of the following supplements, alone or in combination with other additives, on acid development in vegetables milk: sucrose