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Authors
Affiliations
1 Department of Home Science, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN
2 College of Food and Dairy Technology,
Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 12 (2008), Pagination: 530-533
Abstract
Soymilk, which can be extracted from soybeans using modern technology can be made to taste great while containing all the nutrients of soybean, it can be handled and used much in the same way as dairy milk. It is lactose free, cholesterol free and low in saturated fat Soymilk is an excellent source of high quality protein, B vitamins, calcium and vitamin D. Soymilk is free of the milk sugar (lactose) and is a good choice for people who are lactose intolerant. Also it is a food alternative for those who are allergic to cow's milk. Only 0.5 per cent of the children are allergic to soymilk, whereas 2.5 per cent are allergic to cow's milk.
