4 MASS. EXPERIMENT STATION BULLETIN 182. 



surface. After standing several days souring takes place as in cow's 

 milk. It can be used very satisfactorilj^ for various family foods, as in 

 the preparing of bread, cake, vegetable stews, soups, chocolate, candies, 

 etc. It has a sHght vegetable flavor which may be objectionable to some 

 people for drinking purposes, although it is used to a considerable extent 

 in oriental countries. 



Table II. — Composition of Soy Bean Milk compared with Coiv's Milk 



(Per Cent.)} 



Water, 



Albuminoids, ....... 



Fat 



Fiber, 



Ash 



Non-nitrogenous extract including carbohydrates. 

 Milk sugar, 



Cow's Milk. 



86.08 

 4.00 

 3.05 



.70 



5.00 



Table II. indicates ' the similarity in composition between toniu and 

 cow's milk. 



Toniu from the Soy Bean Meal} 



1. Add water to the amount of five times the bulk of the bean meal. 



2. Let it stand for twelve hours at room temperature., 



3. Boil it to foaming for one hour. 



4. Strain through fine cheesecloth. The strained fluid should be white 

 and opaque. 



Author's Method. 



1. Add water to the amount of five times the bulk of the bean meal. 



2. Inoculate the content with B. coli and with B. lactis osrogenes as 

 used in salt rising bread. 



3. Let it stand for sixteen hours at room temperature. 



4. Boil to foaming for one hour. 



5. Filter through fine cheesecloth. 



6. Add table salt to the amount of one-half teaspoonful per quart. 

 The addition of 5 per cent, milk sugar (lactose) improves the taste, and 

 may be desirable unless the milk is intended for diabetic patients. 



1 M. Inouye: Bull. 2, 212, 1894-97, College of Agriculture, Tokyo, Japan. 



2 The soy bean meal may be obtained by grinding the beans in a wheat flour mill; a fine cofifee 

 mill works satisfactorily also. This preparation may be used in the same manner as the previous 

 product. 



