%0 Journal Article
%T Production, characteristics and fermentation of soymilk
%A Rajka BoŁżaniŁż
%J Mljekarstvo
%D 2006
%I Croatian Dairy Union
%X Interest for soybean increases because of its extraordinary nutritive and health characteristics. In West countries soymilk is intended for population that cannot consume cowĄŻs milk, due to lactose intolerance, allergies to cowĄŻs milk proteins or non consumption of animal foodstuffs from belief. Health benefits of soymilk increase significantly by fermentation with lactic acid bacteria. Because of that, in this paper composition of soybean is described, with special overview on proteins, lipids, and carbohydrates as well as antinutritive factors and isoflavones. Soymilk composition and production, and its nutritive value are represented also. Advantages of fermentation of soybean and soymilk are described, especially with probiotic lactic acid bacteria.
%K soybean
%K soymilk
%K fermentation
%K probiotic bacteria
%U http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=10887