The study was aimed at the improvement of shelf-life of protein rich soymilk which can be consumed in developing countries such as India to overcome protein energy malnutrition. Sterilized soymilk was prepared by standard procedure and was treated with sterilization method of heat treatment (121°C for 15 min) after bottling. Samples were stored in refrigerated (4°C) as well as at room temperature conditions. Quality attributes like viscosity, TSS, titrable acidity, pH, standard plate count, yeast and mold count were determined at the regular interval of 10 days. On the basis of the quality attributes it was observed that sterilized soymilk samples were acceptable up to 170 days in refrigerated condition while same samples were acceptable up to 90 days in ambient temperature condition from the day of preparation. Thus the study reveals that sterilization treatment successfully increased the shelf-life of soymilk stored at refrigerated condition.