期刊名称：International Journal of Multidisciplinary Approach & Studies
电子版ISSN：2348-537X
出版年度：2014
卷号：1
期号：2
页码：100-107
语种：English
出版社：IJMAS
摘要：The processing of soybean for producing milk, soy-paneer (tofu) and other products was studied. The practical on processing of soybean was done at the processing unit M/s B K Soya Products Sangrur, Punjab. Large quantity of whey is produced during preparation of soy-paneer and it goes waste. The properties of whey were evaluated for its utilization for whey-based beverage. Titrable acidity, protein and total reducing sugar were observed to be 0.192, 0.3 and 0.4 % respectively. pH of the freshly prepared soybean whey was observed to be 5.11. Average specific gravity and viscosity were observed to be 1.01 and 20.5 cP. Colour of the whey was yellowish red.
