Why is the soybean milk extracted with a soybean milk machine is not as fragrant as traditional soybean milk

Traditional soybean milk: raw materials (water is well water or spring water, soybean is home fertilizer growth), processing (stone grinding, manpower). Industrial soybean milk: raw materials (water is tap water containing hypochlorite, soybeans are fertilizer growth, and seeds genetically modified), processing (steel mill - more or less iron smell and smell of motor oil, electric power - perhaps a small amount of cable rubber flavor). That's the difference in flavor. But industrial processing to save manpower will save money, home fertilizer than chemical fertilizer strength lasting but slow to see the effect, genetically modified soybean (reportedly 70% market share, so it is difficult to buy not genetically modified, it is difficult to say that you can eat out of the problem, this is no obvious example, so a wide range of planting), high-yield resistance to disease, drought and pests. So the difference is certainly there, the key difference in the way the raw materials are processed.