Sweet potato (SP) puree, milk, sucrose, gelatin and freeze-dried yogurt inoculum were fermented together to produce a yogurt-like product of 0.85% titratable acidity (TA). Rates of TA development decreased as levels of SP and sugar were increased. Time of fermentation ranged from 6.25 to 7.25 hr. The fermented mixture became slightly darker and more orange colored as the level of SP was raised. A trained panel gave a mean score of 7.7 (scale l-10) for flavor, 3.9 (scale l-5) for body/texture and 3.8 for appearance/color.

Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/lOOg (412-396 GalI 1OOg). Likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 -0.41 mg/lOO g and A, 971-1,252 retinol equivalents/lOOg. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 106) CFW/g.