The production of soy and dairy milk products with variety of flavors
The first step in the production of soy milk is standardization and formulation of the soy milk base. Basically, two different types of soy milk are produced. The Western style resembles dairy milk when looking at the protein content, as soy milk is seen as an alternative to cow’s milk. The product typically contains approx. 3% protein, 2% oil and 2% carbohydrates. It may be fortified with calcium and vitamins. It is used for drinking as well as for cooking, which is challenging the technological properties of the product. Further, flavored versions such as chocolate and vanilla soy milk are often seen.A protection is carried out on dairies every day is testing each tanker of milk before processing for the most common classes of antibiotics; and to immediately discard any milk found to be positive.
The dairy industry is aware that antibiotic resistance is a serious public health concern and will continually look to improve production practices that promote public safety.Useful nutritive supplements present in milk and dairy products.When taking antibiotics, many people suffer unpleasant side effects such as diarrhoea or bloating. Eating foods rich in probiotics may help relieve these side effects of antibiotics. Milk is highly regulated to ensure its safety. Preventing organic residues in all food and milk products is a public health priority and one that is fully supported by the dairy industry. The presence of any residue, including antibiotics in milk, is not acceptable. Antibiotic resistance is being studied by leading scientists, including physicians and veterinarians.