JAPANESE VEGETABLE MILK.

New Zealand Graphic, Volume XL, Issue 8, 22 February 1908, Page 15

JAPANESE VEGETABLE MILK.

In a recent number of a Japanese journal a Mr. T. Kalajama described a process for the manufacture of a vegetable milk, the properties of which would render it highly suitable for use in tropical countries. The preparation is obtained from a well-known member of the leguminous family of plants (namely, the Soja bean), which is a very popular article of food among the Chinese., The beans are first of all softened by. soaking, and are then pressed and boiled in wqteiv: ,Tbe regjiltant liquid is exactly' similar to* -cows’ milk in appearance, but it is entirely different in its composition. This Soja-bean' milk contains 92.5 per cent water. 3.02 per cent proteine. 2.13- per fat, 0.03 per -cent fibre,"'l.BB per cent hon-nitrogenous substances, and 0.41 per cent aslr. ,Kaltjapia added slime sugar, and a little phosphate of potassium (in order to prevent the elimination),, of the albumen]!, and then boiled the mixture down till a. substance dike condensed milk was obtained; this “ff.oriffensed vegetable milk’" is of a yellowish colour,' .ghj], hits a' very jfleasant taste, hardly to - be distinguished frbin thqt of rffal cows' milk. However,it. still,.retains, tlie aroma ojE tffe,-Soja bean.* >lt is recommended as .a .aheap and gpod substitute for condensed - cows’ milk.