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					                         What is soy milk?




Soy milk is made by soaking soybeans, grinding them with water.
The fluid which results after straining is called soy milk. You can
make soy milk at home with basic kitchen tools or with a soy milk
machine. Soy milk is most commonly found in aseptic cartons. Most
of the soy milk available in the market is flavoured and fortified with
extra calcium or vitamins. The most popular flavours are vanilla and
chocolate. Some producers add thickeners to their soy milk to give it
a mouth feel of cow's milk. Traditionally, soy milk has a beany taste
which is well accepted by the Chinese, but less by the Western
palate. By using correct processing techniques, this beany taste can
be reduced or eliminated. Recently, with the recognition of its health
benefits and with its improved flavor and texture, soy milk hasnow a
high and rising acceptance.


Sometimes, use is made of protein isolates from soy bean which are
mixed with water, oils, sugars, stabilisers to give it a milky
appearance. This type of product is not as wholesome as real soy
milk. In Europe, legislation prohibits soy milk manaufacturers to
label their product as soy milk. Often they use the denomination soy
drink.
Making your own soy milk

In China and Japan fresh soy milk is made daily using a simple,
centuries-old process of grinding soaked soybeans and pressing the
soy milk out of the beans. There, soy milk is sold by street vendors
or in cafes. Soy milk is served hot or cold and is often flavored with
soy sauce and vegetables to produce a spicy soup. Many people find
the cost of commercial soymilk to be prohibitive and make soy milk
at home. They soak and crush soy beans and filter the liquid, which
is soy milk. Some have invested in a soy milk machine that cooks
and grinds the soy beans and makes soy milk, fresh in your own
home. There are different brands of soy milk machines on the
market (Miracle Soy Wonder, SoyJoy Automatic Soy Milk Maker,
SoyToy Soy Milk Machine, Soyapower). You don't need these
machines to make good quality soy milk, but they make life easier
and give a high yield.

Nutritional values of soy milk

Plain soy milk is very nutritive: it's an excellent source of high
quality proteins, isoflavones and B-vitamins. Soy milk is free of the
milk sugar (lactose) and is a good choice for people who are lactose
intolerant. Also, it is a good alternative to those who are allergic the
proteins of cow's milk.

History of soy milk

The oldest evidence of soy milk production is a Chinese mural
incised on a stone slab. It shows a kitchen scene that proves that
soy milk and tofu were being made in China during the period A.D.
25-220. The oldest written reference to soy milk appeared in also in
China at about A.D. 1500., in a poem "Ode to Tofu" by Su Ping.

The earliest European reference to soy milk was in 1665 by Domingo
Fernandez de Navarrete and in 1790 by Juan de Loureiro, a
Portuguese missionary who lived in Vietnam. All these early
references to soy milk only mentioned soy milk as part of the
process for making tofu. Only 1866, Frenchman Paul Champion, who
had traveled in China, mentioned that the Chinese drank hot soy
milk for breakfast.

 Soy milk was first referred to in the United States by Henry Trimble
in 1896 in the American Journal of Pharmacy. In 1910, Li Yu-ying, a
Chinese living in Paris founded the world's first soymilk factory. In
1917, the first commercial soymilk in the US was produced J.A.
Chard Soy Products in New York.

The first calcium fortified soy milk was produced in 1931 by Madison
Foods, Tennessee. This Madison Foods company was run by the
faculty of the Madison College. In 1939 Miller started to produce
canned liquid soy milk, which was called Soya La, because the dairy
industries prevented Miller from calling the product "soy milk".
How to make soy milk?

It's very easy to make soy milk at home. If you make soy milk on a
daily basis you might find an automatic soymilk maker (also called
soy milk machine) such as Soyajoy, Soylife, Miracle, Soyquick,
Soyawonder or Vegan Star very helpful.

Step1: Ingredients
You need about 125 g whole soya beans to make 1 liter of soy milk.

Step2: Soaking and dehulling the soya beans
Clean the soya beans and soak them in water for 10 - 16 hours.
Although not necessary, you can remove the hulls be kneading the
soya beans and flushing the loose hulls with water. Removing the
hulls makes the extraction process more efficient. An alternative is
to crack the soya beans before soaking. The hulls come loose easily
and can be washed away. When you use cracked soya beans you
need less soaking time: 6 - 8 hours.

 Step3: Heating the soya beans (optional)
Heating the soya beans will destroy enzymes which are responsible
for the development of beany flavour. This heating can best be
achieved by microwaving the wet soaked soya beans during 2
minutes.

Step4: Grinding the soya beans
Grind the soaked soya beans and 1 liter water in a blender. Sieve the
mixture trough a cheese cloth and recover the soy milk. The
insoluble material which remains on the sieve is called okara, and
can be used as an ingredient for bread making or as cattle feed.

Step5: Boiling the soy milk
Heat the soy milk till boiling point and continue boiling for about 5 to
10 minutes. After cooling, the soy milk is ready and can be kept in
the fridge for another 3 days.

Step6: Flavouring the soy milk (optional)
The soy milk can be drunk as such but taste can be improved by
adding some salt (also cow milk contains a lot of salt).
With soy milk you can easily make your own fruit smoothie. Fruit
smoothies are very healthy because they contain soy milk and a lot
of fresh fruits.

Benefits of Soy Milk

As the taste of commercial soy milk improves more and more people
are drinking it as enjoyment. But many people drink soy milk for the
added health benefits. So what are the benefits of drinking soy milk
as compared to cow’s milk?

Benefit 1: Soy milk contains only vegetables proteins
Vegetable proteins have the advantage that they cause less loss of
calcium through the kidneys. It is known that a diet rich in animal
(and dairy protein) creates a higher risk for osteoporosis.

Benefit 2: Soy milk contains no lactose
About 75 percent of the world population cannot tolerate lactose.
Some ethnic groups are more affected than others. For example 75
percent of Africans and 90 percent of Asians have lactose
intolerance.
 As an additional benefit, soy milk contains the prebiotic sugars
stachyose and raffinose. These prebiotic sugars boost immunity and
help decrease toxic substances in the body.

Benefit 3: Fewer people are allergic to soy milk
Only 0.5 percent of the children are allergic to soy milk, whereas 2.5
percent is allergic to cow’s milk.

Benefit 4: Soy milk reduces cholesterol
The saturated fats in cow’s milk are unhealthy and increase your
cholesterol. The protein in cow’s milk has no benefits for the
cholesterol. Soy protein can decrease cholesterol levels. The FDA
(Food and Drug Administration of US) confirms that soy protein, as
part of a diet low in saturated fat and cholesterol may significantly
reduce the risk of coronary heart. The FDA recommends to
incorporate 25 grams of soy protein in your daily meals.

Benefit 5: Soy milk contains no hormones
Cow’s milk contains natural hormones (from the cow) but also
synthetic hormones, which can influence the good working of our
own body. The synthetic hormone rBGH (recombinant bovine growth
hormone) increase milk production by as much as 20 percent.
Benefit 6: Soy milk does not cause insulin dependent diabetes
Although no general consensus exists among scientists, some
studies have shown an association between drinking cow's milk in
early life and the development of insulin dependent diabetes. This
association does not exist with soy milk.

Benefit 7: Soy milk is rich in isoflavones
The presence of isoflavones is the most important and unique
benefit of soy milk. Each cup of soy milk contains about 20 mg
isoflavones (mainly genistein and daidzein). Cow’s milk does not
contain isoflavones. Isoflavones have many health benefits including
reduction of cholesterol, easing of menopause symptoms, prevention
of osteoporosis and reduction of risk for certain cancers (prostate
cancer and breast cancer). Incidents of these cancers are very low in
countries with high intake of soy products, including soy milk.
Isoflavones are also antioxidants which protect our cells and DNA
against oxidation.


Nutritional values of soymilk

Soymilk is an excellent source of high quality protein and B-
vitamins. Soymilk is not a rich source of calcium, this is way most
commercial soymilk products are fortified with calcium.

Soymilk naturally contains isoflavones, plant chemicals that help
lower LDL ("bad" cholesterol) if taken as part of a "heart healthy"
eating plan.

Nutrional values of soymilk (per 100g):

Water                                                93.3 g
Energy                                               33.0 kcal
Energy                                              138.0 kJ
Protein                                               2.8 g
Fat (total lipid)                                     2.0 g
Fatty acids, saturated                              0.214 g
Fatty acids, mono-unsaturated                       0.326 g
Fatty acids, poly-unsaturated                       0.833 g
Carbohydrates                                         1.8 g
Fiber                                                 1.3 g
Ash                                                  0.27 g
Isoflavones                                           8.8 mg
Calcium, Ca                                           4.0 mg
Iron, Fe                                             0.58 mg
Magnesium, Mg                                        19.0 mg

Phosphorus, Mg                                       49.0 mg

Potassium, K                                        141.0 mg
Sodium, Na                                           12.0 mg
Zinc, Zn                                             0.23 mg
Copper, Cu                                           0.12 mg
Manganese, Mn                                         0.17 mg

Selenium, Se                                           1.3 µg

Vitamin C (ascorbic acid)                              0.0 mg

Thiamin (vitamin B1)                                0.161 mg

Riboflavin (vitamin B2)                             0.070 mg

Niacin (vitamin B3)                                 0.147 mg

Panthotenic acid (vitamin B5)                       0.048 mg

Vitamin B6                                          0.041 mg

Folic acid                                             1.5 µg

Vitamin B12                                            0.0 µg

Vitamin A                                              3.0 µg

Vitamin E                                           0.010 mg



[Source: USDA Nutrient Database for Standard Reference]



Calcium Fortification of Soy milk

Dairy products provide most of the dietary calcium in Western
countries, where soy milk is becoming increasingly popular. Natural
soy milk contains only 200 mg calcium per liter, which is 6x less
than cow milk. Therefore, most commercial soy milks are fortified
with extra calcium up to a level 1200 mg/L, which is the same as
that of cow milk. Manufacturers of soy milk use this specific level of
1200 mg/L to provide an alternative calcium source to cow milk.
However, the question is do we really need such high calcium levels
in soy milk? Obviously, manufacturers want to avoid the debate
about optimal calcium levels and simple use same levels as found in
cow milk, which is traditionally a recommended source of calcium.
However, studies have shown that a higher intake of milk and
calcium from milk is associated with a higher risk of osteoporosis.
The Harvard's Nurses' Health Study, which involved about 57,000
women, showed that women who consumed the most calcium from
dairy products had almost double the rate of hip fractures compared
to women who received the least calcium from dairy products.
Sources of Calcium in Soy Milk
Most manufacturers use tri-calcium phosphate as calcium source.
Other calcium sources are calcium carbonate and vegetable calcium
from seaweed (Lithothamnium Calcareum).

In addition, the calcium in the water, used in the soy milk
manufacturing process, can be significant. The calcium level of
municipal water or well water can range from 0 mg/L up to 600
mg/L.

Bioavailability of Calcium in Soy Milk

A study by Robert Heaney and colleagues entitled "Bioavailability of
the Calcium in Fortified Soy Imitation Milk, with some Observations
on Method" (2000, The American Journal of Clinical Nutrition) found
that calcium from soy milk, fortified with tri-calcium phosphate, has
an absorption efficiency of 75% compared to cow milk. Another
study by Yangdong Zhao entitled "Calcium Bioavailability of Calcium
Carbonate Fortified Soy Milk is Equivalent to Cow's Milk in Young
Women" (2005, The Journal of Nutrition) found that calcium
carbonate in soy milk had the same bioavailability than calcium from
cow milk and had a higher bioavailability than tri-calcium carbonate.
The lower bioavailability of tri-calcium phosphate is probably coming
from the phosphate, which precipitates the calcium in the intestine.
Soy milk contains phytochemicals, such as isoflavones and phytic
acid, which may influence calcium absorption. Some studies have
shown that isoflavones stimulate estrogen receptors in the intestine
and increase calcium absorption, whereas other studies failed to
show such effect. Phytic acid is known to inhibit calcium absorption
but the low levels (less than 0.01%) found in soy milk are unlikely
to have any influence.
Soy milk powder

Soy milk powder is soy milk from which all water has been removed,
similar to cow's milk powder. Soy milk powder has a white to beige
colour and mixes readily with warm or cold water. It can be made of
plain soy milk or can contain additional ingredients, such as sugar,
flavours and calcium.

While it is not as common as cow's milk powder, soy milk powder
can be found in some stores in the US. In Europe it is even more
difficult to find, but can be easily ordered online. Popular brands of
soy milk powder, which can be ordered online, are NOW Instant Soy
Milk Powder and EcoMIL Instant Soya Drink Powder.

Benefits of soy milk powder

Soy milk powder contains all the good ingredients of soy milk. There
are different reasons why you would buy soy milk powder instead of
pre-packaged soy milk:

Soy milk powder is more environmental friendly.

 This sounds a bit contradictory since a lot of energy is required to
remove the water. The process of dehydration is carried out in a
sequence of evaporator units, where steam from the preceding unit
is used as the heat source in the next unit, resulting in low energy
consumption. Soy milk powder results in the use of less packaging
waste, compared to soy milk packed in cartons.

Soy milk powder is easier to store and does not spoil. When you go
on holiday and are not sure about the availability of soy milk at your
destination, you can carry some soy milk powder with you.
Usually, soy milk powder is less expensive than pre-packaged soy
milk brands.
Disadvantages of soy milk powder
The taste of soy milk made from soy milk powder will always be a bit
inferior compared to commercial soy milk in cartons. The texture
may be slightly sandy and the taste a bit bran like.

                      Soya: versatile product!




In China, the soya bean has been cultivated and used in different
ways for thousands of years. Soya was considered as one of the 5
holy crops, besides rice, wheat, barley and millet.

Soya beans are very versatile: soya beans can be used as whole soya
beans, soya sprouts, or processed as soya milk, tofu, tempeh, soya
sauce or miso. It is easy to make you own soya milk, tofu and
tempeh at home. Soya is also used as ingredient for non-food
products, such as candle wax and biodiesel. Soy candles are
becoming more popular because they burn longer and healthier.

                       Soya: healthy product!
The increasing popularity of soya foods is mainly attributed to the
large amount of health benefits which are associated with the use of
soya beans. The role of soya in the prevention of chronic diseases
continues to be a top priority for scientist around the world.
The FDA has confirmed that foods containing soy protein may reduce
the risk of coronary heart disease. Only people with soy allergy
(about 0.5 percent of the population) should avoid eating food
containing soy protein. Over the past years, there has been an
increasing interest in the antioxidant effects of soya and in
particular the health benefits of isoflavones. Soya is very important
for vegetarians and vegans. Soya has a high protein content and
soya is rich in vitamins, minerals and fibers. The easiest way to
consume soya is by drinking soya milk.

                         What are soybeans?




Soybeans belong to the legume family and are native to East Asia.
They have been an important protein source in the Orient for over
five thousand years. Soybeans have only been introduced to the
Western world since the 20th century. Soybeans grow on a variety of
soils and a wide range of climates, ranging form tropical Brazil to the
snowy island Hokkaido in the north of Japan. As soybeans mature in
the pod, they ripen into hard, dry beans. Although most soybeans
are yellow,

 There are also rare varieties which are black, brown or green
coloured. A given area of land planted with soybeans can produce
much more protein than land planted with other crops, or if the land
were used to raise cattle.
Storing soybeans

Fresh soybeans, or edamame, should be refrigerated and used
within two days. Frozen edamame can be stored in the freezer for
several months. Dried soybeans can be kept in an airtight container
for a very long period.

Cooking soybeans

Soybeans are most often transformed in other foods such as tempeh,
tofu, miso, shoyu, soy milk or other food ingredients. However,
cooked soybeans can also be used as an ingredient in soups, sauces
and stews. To prepare two cups of soybeans for cooking, soak them
in about six cups of water for about eight hours. This soaking
shortens the cooking time, improves the texture and appearance of
the beans and removes some of the indigestible sugars. Drain, rinse
and cook the soaked soybeans in about six cups of fresh water. Do
not add salt at this point or it will delay the softening of the
soybeans. Pressure-cook the soaked soybeans for about 40 min.
When you cook soybeans, make it worth your while by cooking two
or three times what you need and freezing the rest for later use.
Protein source

Whole soybeans are an excellent source of protein and dietary fibre.
Soy protein is the only vegetable with a complete protein. Soy
protein has recently attracted a lot of attention because of its ability
to lower LDL (bad cholesterol) levels. Results from research have
prompted health professionals to request the government to
officially give a stamp of approval for soy's cholesterol-lowering
effects. The Food and Drug Administration approved the cholesterol-
lowering health claim for soy, indicating that daily consumption of
25 grams of soy protein (6.5 grams of soy protein per serving) may
lower LDL cholesterol.
                             What is tofu?




A staple in Asia for 2,000 years, tofu is known for its extraordinary
nutritional benefits, as well as its versatility. Tofu, also known as
soya curd, is a soft cheese-like food made by curdling soya milk with
a coagulant. Tofu is a rather bland tasting product that easily
absorbs the flavours of the other ingredients. Tofu is sold in water-
filled packs or in aseptic cartons. Fresh tofu is usually packaged in
water and should be refrigerated and kept in water until used. If the
water is drained and changed daily, the tofu should last for one
week. Tofu can be frozen for up to three months. Freezing will
change its texture however, it will make the tofu slightly chewier.



                               Soy Milk

Soy milk is a high protein, iron-rich milky liquid produced from
pressing ground, cooked soybeans. Creamy white soy milk
resembles cow's milk but in fact differs from its dairy counterpart in
a number of ways. Not only is it higher in protein and iron content,
but it is cholesterol-free, low fat, and low sodium. It is, however,
lower in calcium and must be fortified with calcium when given to
growing children. Those who are allergic to cow's milk or are unable
to digest lactose, the natural sugar found in cow's milk, find soy milk
easy to digest since it is lactose-free. Those who are calorie-
conscious can purchase reduced fat soy milk (called lite soy milk)
but this is often lower in protein as well. Some do not enjoy the
taste of original soy milk, so manufacturers now offer flavored soy
milk. Soy milk can be substituted for milk in nearly any recipe. Those
who merely want to boost protein intake often add powdered soy
milk to other beverages; others find it economical to purchase it in
powder form and then make soy milk when they add water to the
powder. Children under one year of age should be given a formula of
soy milk specifically developed with their nutritional needs in mind.
Soy milk that is intentionally curdled is known as tofu.

History

The soybean (Glycine max) is the world's foremost provider of
protein and oil. The Chinese have been cultivating soybeans for
thousands of years. The first written record of Chinese cultivation
dates to the third century B.C. Many believe that the Chinese have
been making soy milk for centuries—it has been sold in cafes and
from street vendors for generations. So important to the Chinese are
soybeans for the production of soy milk and tofu that soybeans are
considered one of the five sacred grains along with rice, wheat,
barley, and millet. Soybeans made their way to Japan by the sixth
century and to Europe by the seventeenth century.

The beans came to the United States on ships from Asia and were
used as ballast and often discarded once the ships docked. But
soldiers during the Civil War substituted soy beans for coffee beans
and were thus making their own form of soy beverage. By the
nineteenth century, soy beverages were available in Europe as well.

However, the popularity of soybean products, including soy milk,
came slowly to the United States. African-American agriculturist
George Washington Carver began studying the soybean and touting
its nutritive value in the early twentieth century. Shortly thereafter,
doctors became intrigued with their use for its nutritional value,
particularly for children unable to drink cow's milk. Soybean
production has increased in the United States throughout the
twentieth century and is a staple crop for many midwestern farmers,
allowing soy milk producers a steady supply of the main ingredient.
Soybeans are grown in 29 states and are our second largest cash
crop.

Until the 1950s, soy milk was made in small quantities at home or in
small shops and was not produced on a mass scale in this country.
At this time, soy milk was bottled like soft drinks. Much of the
technology now used in the production of soy milk was developed by
the Japanese who use soy beverages (and other soy products) in
tremendous quantities. In the 1970s, when interest in soy and other
non-dairy products soared, manufacturers began adding flavors to
the bland soy milk. Shortly thereafter, the development of aseptic
packaging (in which the milk is packaged in such a way that no air is
introduced which can contain harmful bacteria) brought the
beverage into the modern era.

Raw Materials

Soy milk requires only soybeans and water (and steam) for its
creation. Soy milk is nearly always fortified with calcium, vitamins D,
and certain B vitamins. Highly concentrated flavorings, such as
vanilla, carob, chocolate, and almond are often added to the finished
product. Many companies add sugar and salt to the drink to make it
more palatable to the consumer.

The Manufacturing Process

The soybean is a low acid food and as such, is a good host for the
breeding of harmful bacteria. Thus, the manufacturing process is
"aseptic," meaning that at a certain point in its production, the soy
milk is sealed off from any air because it might introduce dangerous
bacteria into the product. The development of successful, affordable
aseptic production of soy milk has been of tremendous importance in
the mass production of this beverage. The initial phases of the
production of soy milk do not have to be sealed off to air; only later
does this happen.

Procuring the raw materials

     1 Soy milk manufacturers very often work directly with farmers
      so that the kind of soy bean that produces good soy milk is
      grown (one manufacturer gives the farmers the seeds for the
      soybeans they require). Generally soy milk producers seek
      large soybeans called clear hylem.

      Once the soybeans are harvested and brought to the plant, the
      beans are cleaned in a grain elevator or bin on or off premises.
      The process may begin with the blending together of four to six
      tons of soybeans at one time. Some factories have two or more
      production lines running at one time, and thus use several tons
      of soybeans in a day.

De-hulling

     2 The soybeans are steamed and split in half. This loosens the
      hull on the bean. A vacuum sucks off the hulls.

Invalidating the indigestible
enzyme

     3 Next, soybeans must be cooked in order to invalidate, or
      counteract, a specific enzyme which makes them indigestible to
      humans. This cooking occurs in the Enzyme Invalidator, in
      which the de-hulled soybeans are cooked using high pressure,
      Water, and high temperature (creating very hot live steam) to
      invalidate that enzyme.
Rough grinding

     4 The cooked soybeans then fall into the first rough grinder or
      mill. Water is added to the machine and the bean pieces are
      roughly ground in this first milling.

Finer grinding

     5 Although they have been ground once, the cooked soybeans
      are still rather coarse. Thus, the fine grinder further pulverizes
      the bean pellets into small particles. The hot slurry is white in
      color with minuscule particles of insoluble soybean particles.

Extracting

     6 A large centrifuge is then used to extract the tiny bits of
      soybean that are insoluble and cannot be included in the
      finished product. These particles are separated from the soy
      milk slurry using a centrifuge. A rubber roller presses the soy
      milk slurry against the surface of a drum within the centrifuge,
      forcing the liquid inside the drum while the fibers remain on
      the outside of the drum. The drum is then scraped of these
      fibers.

      These soybean fibers are physically removed from the
      production process at this time. This waste soy fiber is called
      okara and it resembles mashed potatoes. A separate process
      dries the okara for use other than human consumption. The
      fiber-less soy liquid is raw soy milk at this point and is referred
      to in the industry as jun.
Good quality soybeans are harvested, cleaned, hulled, and pressure
cooked. Next, the cooked soybeans are ground by a number of grinders
that transform the beans into a milky slurry. The slurry is placed in a
centrifuge that extracts any insoluble bits of bean. The separated soy
liquid called jun is blended with vitamins, flavorings, and sugar and then
sterilized and homogenized. The hot milk is cooled and packaged in such a
way that it is never exposed to air.


Blending

     7 The jun is injected into large tanks and flavorings, sugar, and
      vitamins are mixed separately in smaller tanks. Ingredients of
      the smaller tank are infused into the larger tanks, thus
      blending the flavors with the raw milk.
Aseptic sterilizing

     8 At this point, it is essential that the jun be sealed within the
      equipment until the end of the manufacturing process
      (including packaging) in order to keep out air and ambient
      bacteria and germs that can grow in low-acid soy milk.
      Sterilization occurs with pressure and very hot temperatures
      within a vacuum for a short period of time.

Homogenizing

     9 From the sterilizer, the hot milk is sent to the homogenizer.
      This breaks down the fat particles and prevents them from
      separating from the rest of the mixture. In the homogenizer,
      which is essentially a high-pressure piston pump, the is
      blended as it is drawn into the pump cylinder and then forced
      back out in a repetitive motion.

Cooling

     10 Next, the hot milk is piped to the cooling tank. Here, the hot
      milk passes next to cold plates that lower the temperature of
      the soy milk to room temperature.

Storing

     11 The cooled milk is sent to the aseptic (sealed) tanks and
      held here in preparation for packaging. Here, the soy milk is
      refrigerated, pressurized, and sealed to ensure no bacteria
      thrives in the milk.

Packaging

     12 A very important part of the production is the aseptic
      packaging of the product. Packaging machines have been
     developed for this product that are able to mechanically
     package the product without exposing it to air. The cooled milk
     is sent to this packaging machine which has a ribbon of flat
     packaging (cardboard) threaded into it. As the milk runs
     through the machine, the packaging surrounds the milk and a
     cutter cuts through the cardboard packaging and the milk,
     simultaneously folding the package and sealing the milk within
     it. A machine glues a plastic spout onto the sealed package.
     From here, the product is sent to an automatic sorter that
     packs a case and places it on a pallet. A modern factory is able
     to produce as many as 18,000 packages of soy milk in an hour.




Video Link:

http://www.youtube.com/watch?v=9xLWO4SdOc4



How to make Soy milk and Tofu

http://www.youtube.com/watch?v=7GQxJhDL9HA



Soy milk dish making:

http://www.youtube.com/watch?v=BodgAM9E4BU

				
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Description: An introduction
V.K.Swamy Sreedharan V.K.Swamy Sreedharan Mr http://sreeforyou.blogspot.com/
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