Soy milk, also referred to as soymilk or soya milk, is a plant milk produced by

soaking dried soybeans and grinding them in water.

A traditional staple of East Asian cuisine, soy milk is a stable emulsion of oil, water
and protein. Soy milk can be produced at home using a soy milk machine.
Where did soybeans come from?
Soybeans originated in Southeast Asia and were first domesticated by Chinese
farmers around 1100 BC. By the first century AD, soybeans were grown
in Japan and many other countries. Soybean seed fromChina was planted by a
colonist in the British colony of Georgia in 1765.
Soy milk (soymilk or soya milk) is a plant milk produced by soaking dry soybeans
and grinding them with water. A traditional staple of Asian cuisine, soy milk is a
stable emulsion of oil, water and protein, and contains about the same proportion of
protein as cow's milk.
Most soybeans are processed for their oil and protein for the animal feed industry. A
smaller percentage is processed for human consumption and made into products
including soy milk, soy flour, soyprotein, tofu and many retail food
products. Soybeans are also used in many non-food (industrial) products.
Soy milk originated in China. It is popular in Malaysia and other South
Asiancountries. It is also becoming more popular in India, and its popularity in the
West is growing, due in part to increasing numbers of vegans and vegetarians.
Health and nutrition
Soy milk is a complete protein and has about the same amount of protein as cow's
milk; it can replace animal protein and other sources of dietary fiber, vitamins and
minerals.[7] Soy milk contains little digestible calcium because calcium is bound to
the bean's pulp, which is indigestible by humans. To counter this, manufacturers
enrich their products with calcium carbonate.[8] Unlike cow's milk, soy milk has
little saturated fat and no cholesterol.
Soy products contain sucrose as the basic disaccharide, which breaks down
into glucose and fructose. Since soy does not containgalactose, a product
of lactose breakdown, soy-based infant formulas can safely replace breast milk in
children with galactosemia.[9] Like lactose-free cow's milk, soymilk contains no
lactose, which makes it an alternative for those who are lactose-intolerant.
It has been suggested that soy consumption is associated with a reduction in lowdensity lipoprotein ("bad cholesterol") and triglycerides.[10] Research has refuted
claims that soy affects bone mineral density.[11] Research has found no link between

soy and increased estrogen levels in men, although studies thus far have been
limited in duration.[12]
For people who suffer from gout, moderate consumption of soy, which is rich
in purine, is not associated with the development of gout,[13]but high levels should
be avoided.[14]
Preparation[edit]
Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are
soaked in water overnight or for a minimum of 3 hours or more depending on the
temperature of the water. The rehydrated beans then undergo wet grinding with
enough added water to give the desired solids content to the final product. The ratio
of water to beans on a weight basis should be about 10:1. The resulting slurry or
pure is brought to a boil in order to improve its nutritional value by heat
inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product.
Heating at or near the boiling point is continued for a period of time, 1520 minutes,
followed by the removal of an insoluble residue (soy pulp fiber or okara) by filtration.
There is a simple yet important difference between traditional Chinese and Japanese
soy milk processing: the Chinese method boils the filtrate (soy milk) after a cold
filtration, while the Japanese method boils the slurry first, followed by hot filtration
of the slurry. The latter method results in a higher yield of soy milk but requires the
use of an anti-foaming agent or natural defoamer during the boiling step. Bringing
filtered soy milk to a boil avoids the problem of foaming. It is generally opaque,
white or off-white in color, and approximately the same consistency as cow's milk.
For all raw soybean protein products, heat is necessary to destroy the activity of the
protease inhibitors naturally present in the soybean.
When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC
1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated
fatty acids and oxygen {hydroperoxidation}. LOX initiates the formation of free
radicals, which can then attack other cell components. Soybean seeds are the richest
known sources of LOXs, which are thought to be a defensive mechanism by the
soybean against fungal invasion.
In 1967, experiments at Cornell University and the New York State Agricultural
Experiment Station at Geneva, New York led to the discovery that paint-like, offflavors of traditional soy milk can be prevented by a rapid hydration and grinding
process of dehulled beans at temperatures above 80 C. The quick moist heat
treatment inactivates the LOX enzyme before it can have a significant negative effect

on flavor. All modern soy milks have been heat treated in this manner to destroy
LOX.
In 1969, Mattick and Hand[15] at Cornell University discovered that most of the socalled beany flavor in soybeans was not inherent in the beans themselves but was
produced by the enzyme lipoxygenase when the split beans came in contact with
water. Lipoxygenase could be inactivated and most of the beany flavor removed by
either dropping unsoaked soybeans directly into boiling water or by removing any
cracked or split beans prior to soaking, then carefully dropping the soaked beans
into boiling water.
Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and
SBL-3) that influence undesirable flavor development. One or more of these
isozymes have recently (1998) been removed genetically from soybeans yielding soy
milk with less cooked beany aroma and flavor and less astringency.
The University of Illinois has developed a soy milk that makes use of the entire
soybean. What would normally constitute "insolubles" are ground so small
by homogenization as to be in permanent suspension.[16]
Ecological impact[edit]
Using soybeans to make milk instead of raising cows may
be ecologically advantageous, because the amount of soy that could be grown using
the same amount of land would feed more people than if used to raise cows. [17] Cows
require much more energy in order to produce milk, since the farmer must feed the
animal, which can consume up to 24 kilograms (53 lb) of food in dry matter (DM)
basis and 90 to 180 litres (24 to 48 US gal) of water a day, producing an average of 40
kilograms of milk a day. Because the soybean plant is alegume, it also replenishes
the nitrogen content of the soil in which it is grown.
The cultivation of soybeans in South America has been cited as a cause
of deforestation[18] and a range of other large-scale, negative, environmental effects.
[19]
although most soybeans are used in animal feed.[18]

Comparison chart
Differences Similarities in Soya milk and Natural Milk

yNatural Milk

Source Mammal (usually cow or buffalo)

sSoya bean Milk

Soy beans

yNatural Milk

Lactose Contains lactose

sSoya bean Milk

Lactose-free

Vegetarian Yes

Yes

Vegan No

Yes

Protein 3.22 g

3.27 g

Carbohydrates 5.26 g

6.28 g

Polyunsaturated fat 0.195 g

Calcium 113 mg (11%)
Magnesium 10 mg (3%)
Thiamine (vit. B1) 0.044 mg (4%)
Saturated fat 1.865 g
Riboflavin (vit. B2) 0.183 mg (15%)

0.961 g
25 mg (3%)
25 mg (7%)
0.060 mg (5%)
0.205 g
0.069 mg (6%)

Potassium 143 mg (3%)

118 mg (3%)

Sodium 43 mg (3%)

51 mg (3%)

Energy 60 kcal

54 kcal

Nutrition
A cup of cows milk contains lactose (a sugar found only in milk), 8.03 grams of
protein and 11.49 grams of carbohydrates and 8 grams of fat. It also contains
28% of an adults daily calcium and 50% of needed riboflavin and
cyanocobalamin.
In comparison, soy milk contains no lactose, half the fat (4.7 grams), slightly
more protein (10.98 grams) and significantly less carbohydrates (12.8 grams) per

cup. Soy milk naturally contains much less (almost no) calcium and vitamin B,
but some manufacturers fortify it with extra calcium and vitamin B for nutrition.
Lactose
Natural milk contains a specific sugar called lactose, found only in milk. Lactose
can be hard to digest by some people if they lack the required
digestiveenzyme lactase, and will not be able to digest milk easily.
Soy milk is mostly used as an alternative to milk by people with
lactose intolerance, since it is completely lactose-free. In fact, it has even less (i.e.
zero) lactose than "lactose-free milk," which is actually only 77%-99% free of
lactose!
Regardless of lactose-intolerance, a lot of health-conscious adults have started
considering soy milk over milk for its purported health benefits. Also, since it is
extracted from soy and does not involve animals in its production, it is a very
strong preference for vegans.
Health Benefits
Cows milk is an excellent source of calcium, vitamin A and vitamin D, which is
essential for strong bones. It also contains casein and whey protein which is
good for building muscle.
Soy milk has more vitamin B and iron than cow's milk. It also contains 42 times
more manganese, which is needed for bone formation. Soy protein
reduces LDL cholesterol (bad cholesterol) and raises HDL cholesterol (good
cholesterol). Soy milk also contains more fiber than cows milk, and isoflavones,
which help prevent cancer, heart disease and osteoporosis. In general, soy milk
contains less fat, sugar and calories, and more iron and fiber than cow's milk.
Disadvantages
Lactose, the sugar found only in milk is the primary cause why milk may not
work for lactose-intolerant people. While it may be the best nutrition for infants
and little children, many adults look for alternatives because of its higher fat
content and the gassy, bloated feeling it can give as it is slightly more difficult to
digest. Moreover, many consumers are concerned about the presence of bovine
growth hormone often found in industrialized, non-organic milk - however, this
hormone is a synthetic hormone and there are several places where you can find
natural milk free of any synthetic modifications.

Soy milk contains a high percentage of phytoestrogens, which may decrease

fertility in men if they consume more than 3 quarts per day. Too much estrogen
can also cause a hormone imbalance in women when consumed too much and
too frequently. Soy milk also contains oligosaccharides, a type of carbohydrate
the body has difficulty breaking down. Consuming these simple sugars can
cause some people to experience a lot of gas. Soy milk also contains substances
called phytates, which interfere with calciumabsorption.
Top Consumers and Producers
India is the worlds largest producer and consumer of milk, while Zealand
(not New Zealand!), the EU, Australia and the US are the worlds largest
exporters of milk. China and Russia are the largest importers.
Milk is a white liquid produced by the mammary glands of mammals. It is the
primary source of nutrition for young mammals before they are able to digest other
types of food. Early-lactation milk contains colostrum, which carries the
mother's antibodies to its young and can reduce the risk of many diseases. Milk
contains many other nutrients[1] and the carbohydrate lactose.
As an agricultural product, milk is extracted from mammals during or soon after
pregnancy and is used as food for humans. Worldwide,dairy farms produced about
730 million tonnes of milk in 2011,[2] from 260 million dairy cows.[3] India is the
world's largest producer of milk, and is the leading exporter of skimmed milk
powder, yet has little to no other milk product exports. [4][5] The ever increasing rise in
domestic demand for dairy products and a large demand-supply gap could lead to
India being a net importer of dairy products in the future.[6] New Zealand,
the European Union's 28 member states, Australia, and the United States are the
world's largest exporters of milk and milk products. China and Russia are the
world's largest importers of milk and milk products.[7][8]
Throughout the world, there are more than six billion consumers of milk and milk
products. Over 750 million people live within dairy farming households. [9]