Soya milk

Soya Milk

Soya milk, also known as soy milk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is a natural byproduct of the production of tofu. It is often used as a substitute for dairy milk.

History

The origin of soya milk can be traced back to China, where it was first consumed during the Han dynasty (202 BC – 220 AD). It was introduced to the United States in the early 20th century and has since become a common part of the American diet.

Production

The production of soya milk begins with the soaking of soybeans in water. After soaking, the beans are ground with water. The resulting slurry is then boiled and filtered to remove the soy pulp, or okara. The liquid that remains is the soya milk.

Nutrition

Soya milk is rich in protein, vitamin D, and calcium. It is also a good source of vitamin B12, which is important for blood formation and cell division. Soya milk is often fortified with other vitamins and minerals to match the nutritional profile of cow's milk.

Health Benefits

Soya milk is a beneficial part of a healthy diet. It is naturally free of cholesterol and low in saturated fat. It also contains no lactose, making it a good choice for those who are lactose intolerant. Some studies suggest that consuming soya milk may reduce the risk of heart disease and certain types of cancer.

See Also

• Soybean
• Tofu
• Plant milk
• Lactose intolerance

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