JAPANESE VEGETABLE MILK.

Wairarapa Age, Volume XXXI, Issue 9034, 22 January 1908, Page 3

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 prcoerties of which would render it highly suitable for use in tropical countries. The preparation is obtained from a wellknown member of the leguminous limily of plants (namely, the Soja bean), which is a very popular article of food among the Chinese. The beans are first cf all softened by soaking, and are then pressed and boiled in water. The resultant 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 cent, fat, 0.03 per cent, fibre, 1.88 per cent, non-nitrogenous substances, and 0.41 per cent. ash. Kalajama added some 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 like condensed milk was obtained; this "condensed vegetable milk" is of a yellowish colour and has a very pleasant taste, hardly to be distinguished from that of real cows' milk. However, it still retains the aroma of the Soja bsati. It is rscommended as a cheap and good substitute for condensed cows' .milk.