Industrial production of soy milk and dairy products
The first step in the production of soy milk, or for that matter yoghurt, desserts and ice cream from whole soy beans is the production of soy milk base. During this process the proteins, soluble carbohydrates and oils are separated from the fiber material, the so-called okara. This base is then further formulated and processed into the desired soy product. The soy base can be produced in several ways by applying or omitting various processing steps. The choice of processing determines the chemical, nutritional as well as sensory properties of the soy base; such as the content of oligosaccharides causing flatulence, trypsin inhibitors influencing protein digestion and off-flavor components.