Abstract
Soy milk is made from soy beans. The protein content of soy milk is similar to that of cow milk. Recently, interest has increased in the nutritive value of soy milk. We examined on the some characteristics of pudding when soy milk is substituted for skim milk. The results are as follows : 1) The soy milk in this experiments contained about 92.0% moisture, about 3.6% protein, about 1.7% fat and about 0.9% carbohydrate. 2) The jelly strength of pudding depended on the pH of pudding and further the concentrations of soy milk, CaCl2, sugar, glucono delta lactone etc. in pudding. 3) By the sensory test, no appreciable difference was recognized between no soy milk-containing pudding and 30% soy milk (substituted for skim milk) containing pudding.
