Information about soymilk and casein products

- Industrial guidance - Dhiru Parekh

Soymilk: Soybeans are converted to high-quality protein. So that high quality drinks can be made which can be easily digested. There is no difference between soymilk and cow's milk. So the conservative industries of milk processing are now using this milk to make yogurt and ice cream. Consumers also cannot tell the difference between ice cream made from cow's milk and from soy milk. Also, the production capacity of soy milk can be increased than that of cow's milk. And the price can be cheaper.

Soybeans mainly contain two types of enzymes that are inactivated in the soymilk process. Leukoxidase that catalyzes the oxidation of fatty acids. And enzymes like pepsin, trypepsin are included in it. Which helps in digesting protein.

Soyamilk powder manufacturing process: This is an electric pre-heater system. which basically allows fluid to flow easily in a stationless tube under low-voltages. which absorbs the energy flowing through the Jallian effect. This heat-exchanger tube is connected to a low-voltage transformer along with several other tubes. Electric current flows continuously in this tube. The energy required to migrate the products allows the generated electricity to flow across the passage of the tube. Where the wall is thin. So some residual energy remains. This method is completely risk free. In this way the fluid is absorbed by the continuously flowing energy. And it turns into powder. It is used in making thermosensitive products like coconut cream and thickened liquids with signature. Similarly this powder can also be made into milk form as shown above. These products can also be used in additional products like bakery, cakes, etc.

Casein: 3 percent protein in milk is called casein. Which is a sticky substance. Phosphorus and calcium together are called calcium caseinate. which is precipitated by acid treatment PS4.7. or by treating with an enzyme (conjugation) the substance formed by the method is called paracasein.

Dry Casein: Milk is heated to 70°C or 90°C to make casein. This milk is then precipitated with sulfuric acid or hydrochloric acid. The precipitated material is then washed with water. Again this washed mass is precipitated with sodium carbonate solution. Finally precipitated with lactic acid. Finally, after washing, the material that rises is dried and pulverized. Which comes in powder form. It is called casein.

License: The license under the Industries Act and clearance from Pollution Control Board authorities are required.