Im new to this forum, and was looking for some information on soy. I am a barista and I''ve noticed that with soy sometimes is very curdley, or \"chunky\", or as I call it \"flakey\". I''ve had whole cases of soy thrown out because of this curdling. I''ve noticed that when I steam the soy in its curdley state, it looks fine, but in iced drinks it looks absolutley terrible. Is soy old? or is it something that happened during the making process or the shipping process?