Bacterial Growth and Volatile Compounds in Yoghurt‐Type Products from Soymilk Containing Bifidobacterium ssp

The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or not Bifidobacterium ssp . was present, fermented soymilks [soyoghurt (S), soyoghurt + bifi‐dobacteria (SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. When bifidobacteria were present (in SB), streptococci were more numerous than lactobacilli. Bifidobacteria in YB stimulated maximal growth of both yoghurt bacteria. In comparison to nonfermented milks, acetaldehyde and diacetyl increased in all cultures. Ethanol increased only in S/SB and acetone was detected only in Y/YB. Quantities of volatile products in Y/'YB were slightly lower than those in Y/S. In all cultures, n‐hexanal was almost totally absent.