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    Preparation of Soyabean Milk and Its Comparison With Natural Milk 2

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    Sarthak
    This document summarizes a student project comparing soy milk to natural cow's milk. The student prepared soy milk by soaking and grinding soybeans, then filtering the mixture. They heated samples of soy milk and cow's milk to different temperatures and observed that cow's milk formed higher quality curd at 30-33°C, while soy milk curd formed best at 35-40°C. A comparison chart showed that soy milk and cow's milk have similar nutritional profiles, though soy milk is lactose-free and has potential health benefits, but also possible disadvantages from phytoestrogens. The student concluded that while cow's milk curds faster, soy milk can be a suitable alternative for those who are lactose intol

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    Preparation of Soyabean Milk and Its Comparison With Natural Milk 2

    Uploaded by

    Sarthak
    98K views26 pages
    This document summarizes a student project comparing soy milk to natural cow's milk. The student prepared soy milk by soaking and grinding soybeans, then filtering the mixture. They heated samples of soy milk and cow's milk to different temperatures and observed that cow's milk formed higher quality curd at 30-33°C, while soy milk curd formed best at 35-40°C. A comparison chart showed that soy milk and cow's milk have similar nutritional profiles, though soy milk is lactose-free and has potential health benefits, but also possible disadvantages from phytoestrogens. The student concluded that while cow's milk curds faster, soy milk can be a suitable alternative for those who are lactose intol

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    Difference between soya milk and natural milk...cbse class 12 chemistry project.

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    This document summarizes a student project comparing soy milk to natural cow's milk. The student prepared soy milk by soaking and grinding soybeans, then filtering the mixture. They heated samples of soy milk and cow's milk to different temperatures and observed that cow's milk formed higher quality curd at 30-33°C, while soy milk curd formed best at 35-40°C. A comparison chart showed that soy milk and cow's milk have similar nutritional profiles, though soy milk is lactose-free and has potential health benefits, but also possible disadvantages from phytoestrogens. The student concluded that while cow's milk curds faster, soy milk can be a suitable alternative for those who are lactose intol

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    98K views26 pages

    Preparation of Soyabean Milk and Its Comparison With Natural Milk 2

    Uploaded by

    Sarthak
    This document summarizes a student project comparing soy milk to natural cow's milk. The student prepared soy milk by soaking and grinding soybeans, then filtering the mixture. They heated samples of soy milk and cow's milk to different temperatures and observed that cow's milk formed higher quality curd at 30-33°C, while soy milk curd formed best at 35-40°C. A comparison chart showed that soy milk and cow's milk have similar nutritional profiles, though soy milk is lactose-free and has potential health benefits, but also possible disadvantages from phytoestrogens. The student concluded that while cow's milk curds faster, soy milk can be a suitable alternative for those who are lactose intol

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 26

    Sarthak

    Banerjee
    Preparation
    of

    201415

    Soyabean Milk
    and its
    Comparison
    with Natural
    Milk

    PREPARATION OF
    SOYABEAN MILK
    AND ITS
    COMPARISON WITH
    NATURAL MILK.

    1 | Page

    Bonafide Certificate
    This is to certify that Master
    Sarthak Banerjee, a student of class
    XII of Kendriya Vidyalaya Fort
    William, Roll No. 22, Session 201415, has satisfactorily completed the
    required chemistry project work as
    per the syllabus of standard XII in
    the laboratory of the school.
    Date: 22/10/2014
    2 | Page

    Chemistry Teachers Signature


    External Examiners Signature

    Principals
    Signature

    Acknowledgement
    I selected this project as a part of my
    studies, titled Preparation of
    Soyabean Milk and its Comparison
    with Natural Milk.
    As gratitude, I convey my sincere
    thanks to our Chemistry Teacher Mr.
    U.K.Banerjee and our lab Attendant
    3 | Page

    Mr. Bijoy, who were our constant


    guide during the period of study and
    without whose help it would not
    have been possible for us to
    complete this project.
    Sarthak Banerjee
    XII A (Science)
    2014-15

    Contents
    Introduction
    7
    Aim
    ..8
    4 | Page

    Hypothesis
    ..8
    Requirements
    ...9
    Procedure
    9-10
    Observations
    ...11
    Photo
    Gallery...1
    2-13
    Result
    ...14
    Data Analysis (Comparison Chart)
    ..15
    Natural Milk v/s Soy
    Milk....16
    5 | Page

    Nutrition
    ....16
    Health
    Benefits1617
    Disadvantages
    ..17
    Conclusion
    ....18
    Further Scope of
    Investigation.....1
    8
    Bibliography
    .19
    -x-x-x-

    6 | Page

    7 | Page

    Why I Selected This


    Project
    I selected this project as a part of my
    studies but my foremost wish was to
    learn something new by studying
    research materials and journals and
    doing my own research based on the
    nutritional content of different
    samples of milk. Our Chemistry
    Teacher Mr. U.K.Banerjee was a
    constant inspiration who helped us
    to succeed in our goal.

    8 | Page

    Introduction
    Natural milk is an opaque white fluid
    secreted by the mammary gland of
    female mammals. The main constituent
    of natural milk are proteins,
    carbohydrates, minerals, vitamins, fats
    and water and is a complete balanced
    diet in itself. Fresh milk is sweetish in
    taste. However, when it is kept for a long
    time at a temperature of 355C it
    becomes sour because of bacteria
    present in air. These bacteria convert
    lactose of milk into lactic acid which is
    sour in taste. In acidic conditions casein
    of milk starts separating out as
    precipitate. When the acidity in milk is
    sufficient and temperature is around
    36C, it forms semi solid mass, called
    curd.
    9 | Page

    Soyabean milk is made from soy beans. It


    resembles natural milk. The main
    constituents of Soyabean milk are
    proteins, carbohydrates, fats, minerals
    and vitamins. It is prepared be keeping
    Soyabeans dipped in water for some
    time. The swollen Soyabeans are then
    crushed to a paste which is then mixed
    with water. The solution is filtered.

    Aim
    Preparation of Soyabean milk and its
    comparison with the natural milk with
    respect to curd formation, effect of
    temperature and taste.

    10 | P a g e

    Hypothesis
    As per my knowledge the curd
    formation in natural milk will be formed
    more quickly at different temperatures
    in comparison to the curd formed by
    Soyabean milk and will also be of better
    quality.

    Requirements
    Beakers, pestle and mortar, measuring
    cylinder, glass rod, tripod stand,
    thermometer, muslin cloth, burner.
    Soyabeans, Buffalo milk, fresh curd,
    distilled water.

    11 | P a g e

    Procedure
    Soak about 150g of Soyabeans in
    different amount of water so that
    they are completely dipped in it.
    Keep them dipped for 24 hours.
    Take out swollen Soyabeans and
    grind them to a very fine paste with
    a pestle and mortar.
    Add about 250 mL of water to this
    paste and filter it through a muslin
    cloth. Clear white filtrate is
    Soyabean milk. Compare its taste
    with buffalo milk.
    Take 50 mL of buffalo milk in three
    beakers and heat the beakers to
    30C, 40C and 50C respectively.
    Add spoonful curd to each of the
    12 | P a g e

    beakers. Leave the beakers


    undisturbed for 8 hours and curd is
    ready.
    Similarly, take 50 mL of Soyabean
    milk in three other beakers to 30C,
    40C, and 50C respectively. Add
    spoonful curd to each of these
    beakers. Leave the beakers
    undisturbed for 8 hours and curd is
    formed.

    Observations
    13 | P a g e

    Type of Bea Temper Quality Taste


    milk

    ker ature

    of curd of

    no.

    Buffal
    o Milk

    curd

    1.

    30C

    2.

    40C

    3.

    50C

    1.

    30C

    Perfec
    tly
    Dense,
    Semi
    Solid
    Compa
    rativel
    y
    Water
    y
    Highly
    Water
    y
    Almos
    t

    Sour

    Less
    Sour

    Tastel
    ess
    Almos
    t Sour
    14 | P a g e

    Soyab
    ean
    Milk

    2.

    40C

    3.

    50C

    Dense
    Semi
    Solid,
    Sour
    Little
    Bit
    Water
    y
    High
    Water Tastel
    Conte
    ess
    nt

    Photo Gallery.

    15 | P a g e

    16 | P a g e

    17 | P a g e

    Result
    For buffalo milk, the best temperature
    for formation of good quality and tasty
    curd is 30-33C and for Soyabean milk,
    it is 35-40C.

    18 | P a g e

    Data Analysis
    (Comparison Chart)

    Buffalo Milk

    Soyabean Milk

    Source

    Mammal (usually cow or buffalo)

    Soy beans

    Lactose

    Contains lactose

    Lactose-free

    Yes

    Yes

    No

    Yes

    Protein

    3.22 g

    3.27 g

    Carbohydrates

    5.26 g

    6.28 g

    0.195 g

    0.961 g

    113 mg (11%)

    25 mg (3%)

    10 mg (3%)

    25 mg (7%)

    0.044 mg (4%)

    0.060 mg (5%)

    1.865 g

    0.205 g

    0.183 mg (15%)

    0.069 mg (6%)

    143 mg (3%)

    118 mg (3%)

    43 mg (3%)

    51 mg (3%)

    Vegetarian
    Vegan

    Polyunsaturated
    fat
    Calcium
    Magnesium
    Thiamine (vit.
    B1)
    Saturated fat
    Riboflavin (vit.
    B2)
    Potassium
    Sodium

    19 | P a g e

    Energy

    60 kcal

    54 kcal

    Natural Milk v/s Soy


    Milk
    Nutrition
    A cup of cows milk contains lactose (a
    sugar found only in milk), proteins,
    carbohydrates, fats and calcium which
    are also present in soy milk but in
    varying quantities.
    Lactose can be hard to digest by some
    people if they lack the required
    digestive enzyme lactase and will not
    be able to digest milk easily. Soy milk is
    mostly used as an alternative to milk
    used by people with lactose intolerance
    since it is completely lactose free.

    20 | P a g e

    Health Benefits
    There are a number of hath benefits
    with drinking soy milk. These are as
    follows:
    Improves lipid profile.
    Strengthen blood vessel integrity.
    Promote weight loss.
    Prevent prostate cancer.
    Prevents post-menopausal
    syndromes.
    Prevents Osteoporosis.
    Soy protein reduces the level of LDL
    (bad cholesterol) and increases the
    level of HDL (good cholesterol) in our
    body.

    Disadvantages
    21 | P a g e

    Soy milk contains high percentage of


    phytoestrogens, which may decrease
    fertility in men if they consume more
    than 3 quarts per day. Too much
    estrogen can also cause hormone
    imbalance in women when consumed
    too much and also has difficulty
    breaking down. Consuming these
    simple sugars can cause some people
    to experience lot of gas. Soy milk also
    contains substances called phytates
    which interfere with calcium absorption.

    Conclusion
    Both natural milk and soya milk have
    almost same constituents except the
    presence of lactose in natural milk.
    Soya milk can easily be used as an
    22 | P a g e

    effective alternative for people whose


    diet is lactose free. But on the other
    hand natural milk curd requires lesser
    time (as per my hypothesis taken
    earlier) than soya milk curd also
    requires and room temperature for its
    formation whereas soya milk curd
    requires temperature slightly greater
    than room temperature.

    Further Scope of
    Investigation
    This above experiment can be prepared
    again under better lab conditions and
    more accurate equipment and

    23 | P a g e

    apparatus. This may result in slight


    variation in the results shown earlier.

    Bibliography
    www.google.co.in
    www.wikipedia.org
    www.diffen.com
    www.fitday.com

    24 | P a g e

    X-X-X-X

    25 | P a g e

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