Chemical analysis of enzymatically modified synbiotic soy milk: pH and acidity determinations

Abstract

The required acidity of 0.175±0.54 per cent lactic acid and a pH of 5.65±0.15, suitable for spray drying were reached in three hours by synbiotic milk prepared by substitution of enzymatically modified soymilk to bifidogenic milk at 15 per cent level (SyM15). There was significant difference in acidity between control and synbiotic milk prepared by substitution of enzymatically modified soymilk to bifidogenic milk (SyM) at 10, 15 and 20 per cent level. The pH development at 0h, 1h, 2h, 3h after inoculation of Bifidobacterium longum at in modified milk incubated at 37C anaerobically were estimated and statistical analysis revealed that there exists no significant differences in pH between SyM15, SyM20.