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What is Soybean Milk vs Natural Milk Curd about?

The document summarizes an experiment comparing soy milk and natural milk with respect to curd formation at different temperatures. Soy milk and natural milk were heated to 30, 40, and 50 degrees Celsius and curd was allowed to form over 8 hours. Natural milk formed higher quality curd at 30 degrees, while soy milk required 35-40 degrees. Natural milk curd had better taste and quality than soy milk curd. The conclusion is that natural milk forms curd faster at room temperature while soy milk requires slight

Author

Swapna Samal

Language

EN