Technology of soymilk and some derivatives

Tan Boe Han

Research output: Thesisinternal PhD, WU

Abstract

The technological aspects of the manufacture of soya milk were studied, with special attention to pretreatment of beans (soaking and various methods of grinding), extraction (influence of extraction rate, pH, temperature, time and method of mixing) and the separation of the milk.

Preservation of soya milk by pasteurization or sterilization was briefly studied.

The concentration of soya milk by evaporation was difficult. The heat stability of the milk was influenced by the way of heating before evaporation. By choosing working conditions carefully a fairly high dry matter content could be achieved. A few experiments were made on the manufacture of soya curd and soya yoghurt. Both products had promising applications.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Leniger, H.A., Promotor
Award date2 Oct 1958
Place of PublicationWageningen
Publication statusPublished - 1958
Externally publishedYes

Keywords

  • soya milk
  • milk substitutes
  • imitation milk
  • imitation cream

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