Effects of processing on the isoflavones content of soy and soy-bovine milk products

To optimise the preparation of soymilk in the manufacture of a fermented pr oduct (soghurt), full-fat enzyme-active soy flour was co-processed with ski m milk powder in aqueous solution (90 degreesC/6 min). The experimental soy milk had higher isoflavone content than commercial soymilks/ beverages, an d soghurt made from co-processed soy-bovine milli blend had higher levels o f isoflavones than commercial soyyoghurts. Overheating (greater than or equ al to 100 degreesC) could lower isoflavone levels in soymilks prepared acco rding to traditional methods that involve boiling the aqueous extract for a round 20-30 minutes.