Soymilk and formulated soymilk prepared by the method described by Escucta and Banzon (1979), were compared organoleptically by a panel of judges with cow's milk. One lot of soymilk was pasteurized at 161'F for 16 seconds while the second lot was sterilized at 250.F for 22 minutes. Both the processes had no significant effect on protein, fat, total solids, titratable acidity and pH of soymilk. Storage of pasteurized and sterilized soymilk in refrigerator and room temperature respectively had no significant effect on protein, fat and total solids. However, a significant change in titratable acidity and pH was noted in both the samples. Storage had no adverse effect on color and overall acceptability of soymilk. The total shelf life of both preserved soymilk samples was 5 weeks.