| abstract |
An unfermented yoghurt-like food and a process for producing the same is disclosed wherein, in the absence of ferementation, soya milk is coagulated with protease and a coagulent for tofu selected from group consisting of glucono delta lactone, calcium sulfate, calcium gluconate, calcium lactate, magnesium sulfate, magnesium chloride, calcium pantothenate and calcium glycerophosphate. |