PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. control made with milk and traditional starter culture (Lactobacillus bulgaricus Streptococcus thermophilus) while the other three treatments were by 1%, 2%, 3% S. boulardii starter. Proximate composition all determined after fermentation time. Shelf-life evaluation treatment observed during storage During proximate evaluation, had highest moisture protein content at 83.43±0.03 92±0.3 but least ash carbohydrate 1.2±0.18 4.27±0.3. shelf-life titratable acidity syneresis values slightly increased pH water holding capacity decreased compared yoghurt. After 21 days, counts 5.89, 6.07 6.03 log.cfu/ml for 2% respectively whereas L. thermophilius 7.45 8.38 respectively. addition improved survivability bacteria culture.