ABSTRACT
Soymilk resembles dairy milk in composition, so it can also be fermented by lactic acid bacteria to produce such products as sour soymilk and soy yoghurt. Fermentation of soymilk offers not only a means of preserving soymilk, but also a possibility for modifying or improving its flavor and texture so that it becomes more acceptable to Westerners. It also leads to new types of soy products that re semble cultured dairy products but are at a low cost.
