Soybean milk solids

The first soybean protein ingredients made commercially available for food use included full-fat and defatted soy flours and grits (3, 7, 8). These products contain ca. 46-59% protein (NX 6.25) on a moisture-free basis and are available with various heat treatments for specific end-use. Soy protein concentrates and soy protein isolates were introduced into the market about 15 years ago (3, 9, 10, II). By definition soy protein concentrates must contain no less than 70% protein (N X 6.25) and isolates no less than 90% protein (N X 6.25), all on a moisure-free basis. In the past several years there has been much activity in the commercialization of textured soy protein products intended for the extension and replacement of meat. These textured products may be obtained through fiber spinning, shred formation, extrusion, or compaction (12, 13, 14, 15). In addition, soybean milk solids and the heterogeneous proteins in soybean whey might serve as useful substrates in chemical modifications for food use. This short recitation of commercial products illustrates the type of crude protein fractions available for practical modification. Many useful functional properties have been ascribed to these new food proteins. 

Nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat... 

Protease Production Profile in Different Substrates by Solid-State Fermentation Mediums containing 10 g of soybean extract (soybean milk), soybean flour, milk powder, rice, and... 

Matlauia A product prepared from the insoluble proTein and other matenels which are separated out from the soybean milk in the preparation of tofu. These residiial solids are pressed into cakes fermented with Acr/nomucor eleg ns tor 10 to 15 days ther sun dried. ... 

Milk. Imitation milks fall into three broad categories filled products based on skim milk, buttermilk, whey, or combinations of these synthetic milks based on soybean products and toned milk based on the combination of soy or groundnut (peanut) protein with animal milk. Few caseinate-based products have been marketed (1,22,23). Milk is the one area where nutrition is of primary concern, especially in the diets of the young. Substitute milks are being made for human and animal markets. In the latter area, the emphasis is for products to serve as milk replacers for calves. The composition of milk and filled-milk products based on skim milk can be found in Table 10. Table 15 gives the composition of a whey /huttermilk-solids-hased calf-milk replacer, which contains carboxymethyl cellulose (CMC) for proper viscosity of the product. 

Margarine is also produced by partial hydrogenation of vegetable oils, such as corn oil or soybean oil. The extent of hydrogenation is carefully controlled so that the solid fat will be spreadable and have the consistency of butter when eaten. If too many double bonds were hydrogenated, the resulting product would have the undesirable consistency of animal fat. Artificial color is added to the product, and it may be mixed with milk to produce a butterlike appearance and flavor. 

The best condition for high protease production was using wheat bran in SSF. Soybean extract and soybean flour exhibited moderate production results for both types of fermentation rice and milk powder did not present good results in either. Another type of sterilization can be suggested, such as filtration, when using medium made up of milk powder or even the addition of sterile water after the sterilization of dry material to improve the results. In spite of the fact that wheat bran was the best substrate for protease production, it should be noted that the inclusion of inducers such as the ones used in this work (powder milk, soybean flour, and soybean extract) might be beneficial as additives to the suitable solid substrate and should be further studied. SmF presented lower protease yields and longer fermentation time for maximum enzyme production. 

Imitation milk—Imitation milks purport to substitute for and resemble milk. These products usually contain water, corn syrup solids, sugar, vegetable fat (coconut, soybean, cottonseed), and protein from soybean, fish, sodium caseinate, or other sources. Although imitation fluid milks do not contain dairy products as such, they may contain derivatives of milk such as casein, salts of casein, milk proteins other than casein, whey, and lactose. Sometimes vitamins A and/or D are added. Ingredient composition, and hence nutrient composition, vary widely. The American Academy of Pediatrics considers imitation milk products inappropriate for feeding infants and young children. 

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