IS 8678 : 1977 Specification for Vegetable Protein-Based Yoghurt (Vegetable Curds)

1 Scope

1.1 This standard prescribes the requirements and the methods ofsampling and test for vegetable protein-based yoghurt obtained fromprotein isolates or other oilseed protein sources and thenoptionally mixed with milk or milk powder or suitable amino acids,flavoured and sweetened if so desired, and then pasteurized andfermented by lactic acid organisms like Streptococcus thermophilusor Lactobacillus bulgaricus or any other suitable cultureindividually or in combination.

1.2 This standard does not include vegetable milks coagulated byaddition of either acid or enzymes.

2 References

IS 2 :1960 Rules for rounding offnumerical values

IS 1070 : 1977Specification for water for general laboratory use

IS 2491 : 1972 Codefor hygienic conditions for food processing units

IS 4238 : 1967Specification for sterilized milk

IS 4684 : 1975Specification for edible groundnut flour (expellerpressed)

IS 4874 : 1968Specification for edible cottonseed flour (expellerpressed)

IS 7481 : 1974 Methodfor determination of protein efficiency ratio(PER)

IS 7837 : 1975Specification for edible full fat soya flour