Abstract
4 Abstract: Physico-chemical and sensory properties of ready to drink soy-cow milk blend were studied. Different processing techniques were applied to minimize beany flavour of soymilk. It was found that cooking of soybean in water having pH 8 at temperatures ranging from 90 to 100 C for 1h produced soymilk with mild o beany flavour. The astringency of soymilk was reduced by blending with cow skim milk powder. Minimum astringency of soymilk was noted in soymilk blended with 50-60% of cow skim milk powder. The overall acceptability of soy-cow milk blend improved with addition of fat and sugar.
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