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Soymilk was fermented with five lactic acid bacteria (Lactobacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium longum) for up to 30h at 42°C. A protease, prozyme 6, was added 5h after fermentation. The whey was separated from the fermented soymilk and then freeze-dried. As the fermentation time extended to 30h, pH decreased from 6.5 to 4...
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