Processing of oil seeds
Make more from your crops
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek Soya yoghurt (soghurt) is a cultured soya milk product produced by fermenting the fortified soya milk with a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus. The unflavoured product has a soft, fragile, custard-like consistency and a distinct acidy flavour.[...]
Make more from your crops
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek Tofu is the soft, white curd prepared by coagulating water soluble soya proteins. It has a gel structure that resembles fresh cheese or firm set yoghurt. Tofu has long been the most popular way of consuming soya beans in East[...]
Make more from your crops
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek Last month’s article introduced the production of soya milk through the processing of soya beans. This month we look at the remaining processes, to wit filtration, extraction and packaging of soya milk. We thank the ARC Institute for Agricultural Engineering[...]
Make more from your crops
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek People who are allergic to animal milk and suffer from lactose intolerance can use soya milk as an alternative. It is also a source of complete protein and contains all nine essential amino acids. Soya milk is the aqueous extract[...]
Make more from your crops
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek One of the most popular and familiar products from soya beans is soya sauce. It is the dark brown liquid extracted from fermented soya-wheat mixture. It has a salty taste and sharp flavour and is used as an all-purpose seasoning.[...]