1.1 This standard prescribes the requirements and the methods of sampling and test for vegetable protein-based yoghurt obtained from protein isolates or other oilseed protein sources and then optionally mixed with milk or milk powder or suitable amino acids, flavoured and sweetened if so desired, and then pasteurized and fermented by lactic acid organisms like Streptococcus thermophilics or Lactobacillus bulgaricus or any other suitable culture individually or in combination.
1.2 This standard does not include vegetable milks coagulated by addition of either acid or enzymes.
IS 8678-1977 history
1978IS 8678-1977 Specification for vegetable protein yogurt (vegetable curd)