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The objective of this study was the evaluation of ten selected soybean cultivars currently produced in Brazil,for the production of soymilk.Four processing alternatives were tested (trials Bb,Ab,Ba and Aa),based on the combination of options A (grinding 1 part of soybean with 10 parts of water at 98℃) and B (cooking 1 part of soybean with t0 parts of water at 98℃,followed by grinding) for the heat treatment of the soybeans (HTS),with the options a (98℃/20 minutes) and b (98℃/10 minutes) for the heat treatment of the milk (HTM),for the ten soybean cultivars.Chemical and biochemical determinations were applied to the soybeans and to the soymilk obtained from each cultivar by the four processing alternatives.