Class 12 Chemistry Project Curd From Soy Milk

Chemistry Project
Preparation of curd from Soy Milk
DONE BY
R.ABHINANDAN
INDEX
1. INTRODUCTION
2. AIM
3. MATERIALS REQUIRED
4. PROCEDURE
5. OBSERVATION
6. RESULT
7. HEALTH BENEFITS
8. BIBILOGRAPHY
INTRODUCTION…
1. Soy milk contains about the same proportion of
protein as cow's milk: around 3.5%; also 2%
fat, 2.9% carbohydrate.
2. Natural milk is an opaque white fluid secreted
by the mammary glands of female mammal and
its main constituent are proteins,
carbohydrates, minerals, vitamins, fats and
water and are a complete balanced diet.
3. Fresh cow/buffalo milk is sweetish in taste
while soya milk is little sour in taste.
4. However, when it is kept for a long time at a
temperature of 35 ± 50C ,it becomes sour
because of bacteria present in air.
5. Research has refuted claims that soy affects
bone mineral density.

6. These bacteria convert lactose of milk starts
separating out as a precipitate.
7. When the acidity in milk is sufficient and
temperature is around 360C, it forms semi-
solid mass, called curd.
8. Soy milk has same amount of protein as cow’s
milk, though the amino acid profile differ. It
contains little digestible calcium as it is bound
to the bean’s pulp, which is indigestible by
humans. So as to counter this, many
manufacturers enrich their product with
calcium carbonate available to human digestion.
9. Soy milk is by nature much lower in calcium
compared to cow's milk. Even calcium-fortified
soy milk loses to cow's milk in terms of the
ease of absorption. The lactose in cow's milk
catalyzes calcium uptake in the intestines, so
that more calcium can be absorbed.

10. Another setback regarding soy milk nutrition
is the potential to trigger allergies. Just like the
milk protein casein, soy proteins can also lead to
anaphylactic reactions, and these occurrences
are more prevalent and more severe in children
than in adults. Children who are sensitive to soy
can exhibit allergic symptoms such as hives,
swelling and diarrhea if they drink soy milk. In
more serious cases, they can have breathing
difficulties and other life-
threatening syndromes.
Drink Soy Milk to Protect Your Heart

 Elderly and heart patients are most suited to use
soy milk as a dairy alternative. Whole milk contains
a significant amount of saturated fat and
cholesterol which increase the risk of plaque
formation and heart disease. Skim milk does not
have this problem, but it is watery and much less
appetizing. Soy milk is naturally cholesterol free
with an extra dose of heart-healthy
monounsaturated and polyunsaturated fatty acids
that can effectively reduce your blood cholesterol
level. The phytosterols in soy milk can further
improve your heart conditions by controlling your
blood pressure and preventing cholesterol
absorption in your intestines. Studies have shown
that drinking soy milk can lower your risks for
atherosclerosis and strokes, making them an
effective aid in prevention and treatment of heart
diseases.
Switch to Soy Milk for Weight

Control!!
 Each cup of plain soy milk contains about 7 grams
of sugar and 80 calories. Soy milk also contains
fiber which is not present in dairy milk. The extra
fiber makes soy milk more filling for natural
suppression of your appetite. Additionally, the
monounsaturated fatty acids can inhibit fat
absorption during digestion and reduce the chance
of fat storage.
AIM
Preparation of curd from soya bean milk and its
comparison with respect to curd formation, effect of
temperature and taste
MATERIALS REQUIRED
1. Beakers
2. Grinder and mixer
3. Measuring cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth
7. Burner soy milk

PROCEDURE:-
1. About 150g of Soya beans is soaked in
sufficient amount of water so that they are
completely dipped in it.
2. Swollen Soya beans are taken out and grind

them to a very fine paste.
3. The paste is f i l t e r e d t h r o u g h a m u s l i n
cloth; the clear white filtrate is
soya bean milk. Its taste is compared with buffalo
milk.
4. About 50 ml of soya bean milk is taken in three

other beakers and heated the up to 30°, 40°and
50°C respectively.
5. About ¼ spoonfuls curd is added to each of

these beakers. The beakers are left
undisturbed for 8 hour and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three

beakers and heated up to 30°, 40° and 50°C
respectively. Again, about ¼ spoonfuls curd is
added to each of these beakers. The
beakers are left undisturbed fo r 8hour and
curd is formed.
OBSERVATION:-
Type of milk Beaker no Temperature Taste of curd
Cow milk 1 300C Bit sour
2 400C sweet
3 500C Mild sour
Soya bean milk 4 300C Sweet
5 400C Bitter
6 500C Very bitter
For buffalo milk, the best temperature for the formation of good
quality and tasty curd is 40 o C and for soya bean milk, it is 30 o C.
RESULT:
1. Natural milk is sweet in taste while soya bean

milk is sour.
2. The curd
formation takes
place at a faster
rate with increase
in temperature
and in both type of milk.
3. In natural milk, fermentation take place

faster at a higher temperature, leading to
formation of larger amount lactic Acid which imparts
of sour taste.
4. If the soya milk is kept outside for more than 12

hours in a metal container it gets spoiled.
HEALTH BENEFITS
1. Improve Lipid Profile
The most important attribute of soy milk is its
ability to improve your blood lipid profile. Unlike
dairy milk, which is high in saturated fat
and cholesterol, soy milk fat is mostly
unsaturated with zero cholesterol. The
monounsaturated and polyunsaturated fatty
acids in soy can inhibit the transport
of cholesterol into your blood stream. Studies
have shown that regular intake of soy can
significantly lower you blood concentrations of
triglyceride and low density lipoproteins (LDL)
and raise the level of high density lipoproteins
(HDL). This combined effect makes soy milk an
ideal drink if you have high cholesterol or have a
family history of coronary heart diseases.
2. Strengthen Blood Vessel Integrity

The omega-3 and omega-6 fatty acids as well as
the powerful phyto-antioxidants in soy can
effectively protect your blood vessels from
lesions and hemorrhage. These compounds bind
to the blood vessel lining and defend your lining
cells from free radical attacks
and cholesterol deposits. The binding of these
nutrients also improve the fluidity and flexibility
of your blood vessels so that they are much more
resilient to blood pressure changes.
3. Promote Weight Loss

Soy milk is naturally lower in sugar content than
regular milk. Cow's milk has about 12 grams of
sugar per cup as opposed to only 7 grams in soy
milk. This is why a cup of whole soy milk has only
80 calories, which is the equivalent of skim milk.
In addition, the monounsaturated fatty acid in
soy milk can inhibit your intestinal absorption of
fat, which is another great advantage for weight
loss. Drinking soy milk also gives you an extra
dose of fiber, keeping your feeling fuller for
longer time.
4. Prevent Prostate Cancer

Soy milk is a rich source of phytoestrogen, a
unique plant hormone that can inhibit the
production of testosterone in men. Reduced
testosterone levels can significantly cut the risk
of prostate cancer. Studies have shown that men
who eat a soy-rich diet are less likely to develop
prostate hypertrophy or prostate cancer.
5. Prevent Postmenopausal Syndromes

During menopause, a woman's natural production
of estrogen drops to a minimum. The sudden
reduction of estrogen creates a number of
health problems for postmenopausal women.
Postmenopausal women have higher risks of
heart disease, diabetes and obesity. They are
also more vulnerable to depression, mood swings,
insomnia and other psychological disorders. The
phytoestrogen in soy is an effective estrogen
replacement. Regular intake of soy is a great way
to prevent and alleviate these postmenopausal
syndromes.
6. Prevent Osteoporosis
Osteoporosis is another age and hormone related
disease. The phytoestrogen in soy can help
accelerate calcium absorption by your body and
prevent the loss of bone mass. For the maximum
benefit, make sure to buy the soy milk that is
fortified with extra calcium and vitamin D.
7. Visit FitDay.com for other great tips on diet and

nutrition.
BIBLIOGRAPHY:-
Comprehensive Practical Chemistry – XII.
1. N.C.E.R.T Chemistry Text Book.
2. Wikipedia, the free encyclopedia
3. Scribd.
4. www.milkworld.com.

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What is the aim of the experiment?

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How does temperature affect curd formation in soy milk vs cow's milk?

How does temperature affect curd formation in soy milk vs cow's milk?

Chemistry Project

Preparation of curd from Soy Milk

1. Soy milk contains about the same proportion of

protein as cow's milk: around 3.5%; also 2%

fat, 2.9% carbohydrate.

2. Natural milk is an opaque white fluid secreted

by the mammary glands of female mammal and

its main constituent are proteins,

carbohydrates, minerals, vitamins, fats and

water and are a complete balanced diet.

3. Fresh cow/buffalo milk is sweetish in taste

while soya milk is little sour in taste.

4. However, when it is kept for a long time at a

temperature of 35 ± 50C ,it becomes sour

because of bacteria present in air.

5. Research has refuted claims that soy affects

bone mineral density.

separating out as a precipitate.

7. When the acidity in milk is sufficient and

temperature is around 360C, it forms semi-

solid mass, called curd.

8. Soy milk has same amount of protein as cow’s

milk, though the amino acid profile differ. It

contains little digestible calcium as it is bound

to the bean’s pulp, which is indigestible by

humans. So as to counter this, many

manufacturers enrich their product with

calcium carbonate available to human digestion.

9. Soy milk is by nature much lower in calcium

compared to cow's milk. Even calcium-fortified

soy milk loses to cow's milk in terms of the

ease of absorption. The lactose in cow's milk

catalyzes calcium uptake in the intestines, so

that more calcium can be absorbed.

is the potential to trigger allergies. Just like the

milk protein casein, soy proteins can also lead to

anaphylactic reactions, and these occurrences

are more prevalent and more severe in children

than in adults. Children who are sensitive to soy

can exhibit allergic symptoms such as hives,

swelling and diarrhea if they drink soy milk. In

more serious cases, they can have breathing

difficulties and other life-

Drink Soy Milk to Protect Your Heart

Switch to Soy Milk for Weight

comparison with respect to curd formation, effect of

temperature and taste

2. Grinder and mixer

7. Burner soy milk

2. Swollen Soya beans are taken out and grind

4. About 50 ml of soya bean milk is taken in three

5. About ¼ spoonfuls curd is added to each of

6. Similarly, 50 ml of buffalo milk is taken in three

Cow milk 1 300C Bit sour