Soy protein isolate can be used in the production of dairy products, such as formula milk powder and liquid milk. It can improve the combination of protein content and milk nutrition and flavor, and form complementary advantages in amino acid content, ratio and flavor. Soy protein isolate has dispersibility, solubility, stability and emulsification. The protein content is more than 90%, and it does not contain lactose. It can avoid lactose uncomfortable reaction. It does not contain cholesterol. It is low calorie, high nutrition, Safe and convenient auxiliary materials for dairy products processing. Soy protein isolate is used to replace milk powder, non-dairy beverages and various forms of milk products. It has comprehensive nutrition and does not contain cholesterol. It is a food substitute for milk. Soy protein isolate is used in the production of ice cream instead of skimmed milk powder, which can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”. Researchers use soybean protein isolate to make soy protein ice cream. The protein can be evenly distributed in the entire system, increasing the protein content and improving its nutritional value. The ice cream has a complete texture, no beany, no roughness, and puffing rate. Good, and without any synthetic additives, suitable for people of all ages. Use soybean protein isolate as a raw material to develop functional beverages and strengthen essential nutrients. They can be presented to consumer groups in full-fat or defatted form, with original flavor or added flavor, and different textures. The process can be directly processed using existing dairy product processing equipment.