Knowra Soy milk Soy milk Soy milk is a plant-based drink made by soaking and grinding soybeans with water, then filtering the mixture. Its protein content and culinary uses make it a common alternative to dairy milk.
Soybean : The edible seed of Glycine max, a legume cultivated for food, oil, and animal feed. Soybeans supply the protein, oil, and flavor compounds extracted into the drink.
Soy protein : The proteins in soybeans, including glycinin and beta-conglycinin. These proteins provide much of the drink’s nutritional value and influence its texture.
Dairy milk substitute : A food or drink used in place of cow’s milk in meals or beverages. Soy milk is commonly chosen as a plant-based replacement for dairy milk.
Almond milk : A plant-based drink made by blending almonds with water and separating the solids. It is a familiar alternative, but usually contains much less protein than soy milk.
Soaking : The immersion of dry food ingredients in water to hydrate and soften them. Hydration softens soybeans before grinding and helps produce a finer slurry.
Soybean oil : A vegetable oil extracted from soybeans, rich in polyunsaturated fatty acids. Dispersed soybean oil contributes to soy milk’s body and emulsion.
Soy yogurt : A fermented food made by culturing soy milk with lactic acid bacteria. Soy milk can serve as the base for a cultured, spoonable product.
Oat milk : A plant-based drink made from oats and water, often processed with enzymes to create a smooth texture. Its oat-based composition gives it different flavor and foaming properties.
Wet milling : The grinding of hydrated materials in liquid to form a slurry or suspension. Grinding soaked beans releases soluble proteins and fine particles into water.
Soy pulp : The moist, fiber-rich soybean residue left after extracting liquid during soy milk or tofu production. This solid fraction is separated from the drink during filtration.
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