The present work was aimed to develop a new type of yogurt made from a mixture of milk
and soymilk. Balanced Incomplete Block Ranking Test and 9-Point Hedonic Scale were
employed in order to determine the best formulation. The effects of sonication condition (time
and temperature) were evaluated on the developed milk-soymilk yogurt properties (viscosity,
texture, and syneresis). Microscopic photographs were used to check the size distribution of
fat globules. The sensory evaluations showed that milk to soymilk ratio of 3:1 was the best
formulation. Moreover, proximate analysis was carried out in order to determine the nutritional
values of the product. It was found that sonication had positive effects on the yogurt properties
such as viscosity, firmness, cohesiveness, and consistency. However, the syneresis of the yogurt
sample did increase when compared with the control.