Abstract: This paper studied the processing technology of a new style bifido-yoghurt soybean milk by mixing soybean milk and cotw’s milk as main materials with other ingredients such as sucrose isomaltooligosaccharide glucose etc. with B.bifidum and S.thermophilus fermentation .The optimum ratio of B.bifidum to S.thermophilus on fermenting time and quality of final product was discussed.

Key words: B.bifidum Bifido-Yoghurt made of soybean Mixed fermentation Pine apple pulp