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best temperature for the formation of good quality and tasty curd for soyabean milk

Pls tell the temperature at which curd formation take place
Soy milk is a milky liquid rich in iron rich in protein produced from ground, cooked soybeans. Creamy white soy milk resembles cow's milk, but in fact it differs from its dairy counterpart in several ways. Not only is it higher in protein and iron content, but it is cholesterol free, low in fat and low in sodium. However, it is lower in calcium and must be fortified with calcium when given to growing children. Those who are allergic to cow's milk or are unable to digest lactose, the natural sugar found in cow's milk, find soy milk easy to digest since it is lactose-free. Those who are calorie conscious can buy reduced-fat soy milk (called soy milk lite), but this is often lower in protein as well. Some do not enjoy the taste of the original soy milk, so manufacturers now offer flavored soy milk. Soy milk can be substituted for milk in almost any recipe. Those who simply want to increase protein intake often add soy milk powder to other beverages, others find it cheaper to buy it in powder form and then make soy milk when they add water to the powder. Children under one year of age should receive a formula specifically developed for soy milk taking into account their nutritional needs. Soy milk requires only soy and water (and steam) for its creation. Soymilk is almost always fortified with calcium, vitamins D and certain B vitamins. Highly concentrated flavors such as vanilla, carob, chocolate and almond are often added to the finished product.

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