In the experiment of producing soy-milk yogurt, we compare the correlation and sensory character during the fermenting process of soy-milk yogurt using whey instead part of milk powder.

• 在实验中采用乳清粉代替部分奶粉生产大豆酸奶,对大豆酸奶发酵过程中的相关参数及感官性质进行了比较。