The average value of acidity in soymilk sample A was calculated as
0.63 %. The sample B & sample C of soymilk have acidity of 0.65 % and
0.74 % respectively as shown in Table 1.
The sample A of soy paneer consists of 0.57 % acidity. The sample B & sample C of soy paneer have
acidity values of 0.62 % and 0.70 % respectively as shown in Table 2. There was a no significant
difference in acidity in three samples of soymilk and soy paneer. The ratio of soy milk and skim
milk had no significant effect on titrable acidity. It is in accordance with the work done by.