Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Table 5 The developed and selected MRSM runs

MRSM run No.	Soymilk (%)	Cow’s milk (%)	Code
1	100.00	0.00	SY
7	75.00	25.00	SYI
4	50.00	50.00	SYII
5	25.00	75.00	SYIII
6	0.00	100.00	CY

MRSM Mixture Response Surface Methodology, No. Number
SY Soymilk yoghurt (100% soymilk: 0% cow’s milk)
SYI Soy/cow’s milk yoghurt I (75% soymilk: 25% cow’s milk)
SYII Soy/cow’s milk yoghurt II (50% soymilk: 50% cow’s milk)
SYIII Soy/cow’s milk yoghurt III (25% soymilk: 75% cow’s milk)
CY Cow’s milk yoghurt (0% soymilk: 100% cow’s milk)

ISSN: 2661-8974