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In this study, the commercial bacteria Danisco and Bifidobacterium lactis were used to ferment soy yogurt, and then the quality of yogurt and the number of active probiotics in yogurt during storage were investigated. The results showed that the total number of viable bacteria in soy yogurt increased first and then decreased, but all of them met the standard for the number of viable bacteria in probiotic foods. The content of protein, lipid, and total sugar in soy yogurt decreased gradually with the extension of storage time. The texture, water holding capacity, and rheological properties of soy yogurt were improved within 0–10 days, and there was no significant change after 15 days. However, brightness and whiteness of yogurt were significantly reduced. Based on realizing the reuse of soy whey, this study provided a theoretical basis for the research of the shelf life of soy yogurt. Practical Application: This study developed a soy yogurt with good quality and provided a theoretical basis for the study of the shelf life of soy yogurt. In addition, some technical support was provided for the reuse of soy whey. [ABSTRACT FROM AUTHOR]

The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials were studied. The soy materials‐based yogurt fermented by Danisco mixed probiotic reached the end of fermentation after 4 h, which significantly shortened the fermentation time compared with other probiotic combinations. The fermentation with Danisco mixed probiotic and Kefir mixed probiotic respectively resulted in good texture and a denser and more homogeneous microstructure, which was consistent with the sensory evaluation results. Both fermentations had a high water holding capacity of 90.92% and 78.30%, respectively, in agreement with the results of moisture distribution tests. However, the elastic and viscous behaviors were weaker at certain shear frequency. This study achieved a high value‐added utilization of soy whey and the development of a new soy materials‐based yogurt that met the consumption needs of people with lactose intolerance and high cholesterol. Practical Application: In this study, high value‐added utilization of soy whey was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the research and development of soy materials‐based yogurt provided another nutritional and healthy consumption demand for lactose intolerant people. [ABSTRACT FROM AUTHOR]