The turn point indicates that the soyabean milk ends off the first coagulating stage and enters upon the coagulating process. 凝固初始点显示出豆乳初凝完成并向凝固过程转变的特性。
Compairing with the temperature of the soyabean milk,the coagulant density is the main factor of affecting the coagulating time. 在所选温度范围内,凝固时间的长短主要与凝固剂的浓度有关。