Sogurt

HELLO COMPANY
Certificate of businessregistration: 07283522512148
Date registered: 01/01/2021

Issued by: Department of Planning and Investment of Ho Chi Minh

City.
Contact: 111 Kim Cuong Street,Lap Lanh Ward, District Thu Duc, Ho
Chi Minh City
(028) 12 345 678
hellocompany@yogurt.com.vn
 Team

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Name Name Name Name

Title Title Title Title

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 Content

1. INTRODUCTION
2. PROCEDURE
3. SWOT ANALYSIS
4. MARKETING

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Timeline

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Introduction

Yogurt is defined as a product resulting from

milk by fermentation with a mixed starter culture
consisting of Streptococcus thermophilus and
Lactobacillus delbrueckii ssp. bulgaricus.

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Why is soy yogurt?
• Since soybeans are plentiful, relatively inexpensive
and rich in protein, some effort has been devoted to
exploiting them for the manufacture of more
acceptable and palatable food products.

• Suitable for vegetarian diet and intolerant lactose

person.

• Replace dairy products (ice cream, frozen dessert,

etc.) by soy-based dairy product.

• Studies show that soy products can lower cholesterol

and decrease blood sugar levels, especially in diabetes
sufferers. 

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Chart

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Procedure
 White
Soy milk with
soybean
sugar cane and
thickeners
Soak in water 8
hours
Homogenous
Discard water and rinse
soybean
Cooling to 42-45oC
Remove seed
coat
Inoculation with
starter
Add water

Blend until Incubation

smooth

Strain Fermentation
mixture
Refrigeration
Heat to 85oC in 30
minutes
Soy yogurt
Soy milk
 Note
• Sterilize the tools
• Need to use thickener (agar agar, corn starch,
xanthan gum, etc.)
• Home-made soy milk is better
• The longer time incubation, the thicker yogurt
texture
• Store in refrigerator

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Streptococcus thermophilus &
Lactobacillus bulgaricus
• Lactobacillus delbrueckii subsp. bulgaricus:
hydrolyzes proteins, releasing essential amino acids,
including valine, which stimulate the growth of
Streptococcus thermophilus.

• S. thermophilus produces formic acid, which

stimulates the growth of the lactobacillus. S.
thermophilus grows rapidly, reducing the pH to
around 5.4, which is acid-tolerant.

• The opt.temp. S thermophilus 37 °C, for Lb.

delbrueckii ssp. bulgaricus is 45 °C.The ratio of
lactobacilli and streptococci in natural yogurt for
optimum flavor should be 1:1.
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 SWOT
ANALYSIS

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• Health benefits (Improve digestion, promote weight
management, etc.) • Not as tasty and nutritious as yogurt
• Protein source • Beany flavor and flatulence
• No preservative, no artificial coloring • Contain soy

S W
• Dairy free, gluten free, vegan • Few variety of product.
• Available material
• Live cultures

• Increasing awareness of the population about healthy

O T
food
• The increase of vegan trend and yogurt consumption • Many other yogurts have similar
• Join the “Protein Replacement” trend. health benefits
• Very strong brands that dominate
the market
• Fierce competition with famous
companies in the world
• Lack of brand awareness.

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Marketing Plan

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Thank you

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