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Soy milk is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5
Cook with Soy milk
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Soy milk is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. The coagulated protein from soy milk can be made into tofu, just as dairy milk can be made into cheese. [Wikipedia]
“Calcium-fortified soy milk required a higher rate of inoculation (5%) than non-fortified soy milk (2.5%) and had higher titratable acidity and more syneresis”
Calcium-fortified soy milk yogurt→has→higher titratable acidity and more syneresis
“The protein particles in soy milk were mainly formed by various complex protein aggregates. These protein aggregates were mainly composed of the basic and acidic polypeptides of glycinin (11S), which interact with each other via disulfide bonds, and a very small amount of the disulfide-linked alpha' and alpha subunits of beta-conglycinin (7S). Moreover, the protein aggregates and a part of monomeric subunits of 7S and 11S form protein particles through non-covalent interactions, especially hydrophobic interactions and hydrogen bonds.”
protein particles in soy milk→are formed by→various complex protein aggregates
