Abstract. This paper aim was to obtain soy milk through traditional methods, from soybeans (non-hydrated), purchased from Timisoara market and grown in West Romania area. Soy milk was analyzed of sensory and physical-chemical point of view. The results obtained were compared with sensorial and physical-chemical indicators established for dairy milk by law.

Keywords: soymilk, cow's milk, organoleptic characteristics, physical-chemical indices

Presentation: oral