Soya milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans. Creamy white soy milk resembles cow's milk but in fact differs from its dairy counterpart in a number of ways. Not only is it higher in protein and iron content, but it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children.
The manufacturing process
The soybean is a low acid food and as such, is a good host for the breeding of harmful bacteria. Thus, the manufacturing process is "aseptic," meaning that at a certain point in its production, the soy milk is sealed off from any air because it might introduce dangerous bacteria into the product. The development of successful, affordable aseptic production of soy milk has been of tremendous importance in the mass production of this beverage.
The initial phases of the production of soy milk do not have to be sealed off to air; only later does this happen.
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