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Soy milk

Soya milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir and soy-based cheese analogues. In other countries, there are sometimes legal impediments to the equivalents of the name “soy milk”. In such jurisdictions, the manufacturers of plant milks typically soy milk their products the equivalent of “soy beverage” or “soy drink. In the European Union, “milk” by law refers exclusively to “the normal mammary secretion obtained from one or more milkings without either addition thereto or extraction therefrom”.

The earliest record of soybean milk is on a stone slab of the Eastern Han dynasty unearthed in China, on which is engraved the situation of making soy milk in ancient kitchens. Consumption of soy milk had spread to England by the 14th century. Soymilk was mentioned in various European letters from China beginning in the 17th century. A string of 40 court cases against Rich Products between 1949 and 1974 finally established that non-dairy “milks” and imitation dairy products were “a new and distinct food”, rather than inferior and illegal knock-offs. Soy milk is made from whole soybeans or full-fat soy flour.

The dry beans are soaked in water for a minimum of three hours up to overnight depending on the temperature of the water. Processing requires the use of an anti-foaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow’s milk. 11 billion in total commerce by 2025. 4 g of fat and 7 g of protein. Commonly added to plant milks, which do not naturally contain significant levels of the nutrient.

Vitamin A fortification is only required for skimmed milk in the US. Vitamin D fortification for milk is mandatory in the US. Taiwan breakfast with fresh soymilk flickr user goosmurf. Manufactured, sweetened soy milk has an oatmeal-like, nutty flavor. In acidic hot drinks, such as coffee, curdling may occur, requiring some manufacturers to add acidity regulators.

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