KAMALA NIKETAN

MONTESSORI SCHOOL TRICHY

Chemistry
investigatory
Project
Preparation of
soyabean milk and
its comparison with
natural milk
Name: RAM PRASAD R
Class: XII D
Roll no.:30
 CONTENT
 AIM OF THE PROJECT

 INTRODUCTION

 MANUFACTURING PROCESS

 NUTRITION AND HEALTH INFORMATION

 PREPARATION

 REQUIREMENTS

 PROCEDURE

 OBSERVATION

 RESULT

 CONCLUSION

 BIBLIOGRAPHY
AIM :
To prepare soybean milk and its comparison with the natural
milk with respect to curd formation, effect of temperature and
taste.

INTRODUCTION :
 Soy milk is a high protein, iron-rich milky liquid produced
from pressing ground, cooked soybeans. Creamy white soy
milk resembles cow’s milk but in fact differs from its dairy
counterpart in a number of ways. Not only it is higher in
protein and iron content, but it is cholesterol-free, has low
fat, and low sodium. It is, however, lower in calcium and
must be fortified with calcium when given to growing
children. Those who are allergic to cow’s milk or unable to
digest lactose, the natural sugar found in cow’s milk, find
soy milk easy to digest since it is lactose-free.

 Those who are calorie-conscious can purchase reduced fat

soy milk (called lite soy milk) but this is often lower in
protein as well. Some do not enjoy the taste of original soy
milk, so manufacturers now offer flavored soy milk. Soy
milk can be substituted for milk in nearly any recipe.

 Those who merely want to boost protein intake often add

powdered soy milk to other beverages, others find it
economical to buy it in powder form for later uses.
  Soy milk requires only soybeans and water (and steam) for
its creation. Soy milk is nearly always fortified with
calcium, vitamin D, and certain B vitamins. Highly
concentrated flavorings, such as vanilla, carob, chocolate,
and almond are often added to the finished product.

THE MANUFACTURING PROCESS :

The soybean is a low acid food and as such, is a good host
for the breeding of harmful bacteria. Thus, the manufacturing
process is “aseptic,” meaning that at a certain point in its
production, the soy milk is sealed off from any air because it
might introduce dangerous bacteria into the product. The
development of successful, affordable aseptic production of soy
milk has been of tremendous importance in the mass production
of this beverage. The initial phases of the production of soy milk
do not have to be sealed off to air only later does this happen.
 PROCURING THE RAW MATERIALS :
Soy milk manufacturers very often work directly
with farmers so that the kind of soy bean that produces
good soy milk is grown (one manufacturer gives the
farmers the seeds for the soybeans they require). Generally
soy milk producers seek large soybeans called clear hylem.
Once the soybeans are harvested and brought to the plant,
the beans are cleaned in a grain elevator or bin on or off
premises.The process may begin with the blending together
of four to six tons of soybeans at one time.
 DE-HULLING :
The soybeans are steamed and split in half. This
loosens the hull on the bean. A vacuum sucks off the hulls.

 INVALIDATING THE INDIGESTIBLE ENZYME :

Next, soybeans must be cooked in order to
invalidate, or counteract, a specific enzyme which makes
them indigestible to humans. This cooking occurs in the
Enzyme invalidator, in which the de-hulled soybeans are
cooked using high pressure, water and high temperature
(Creating very hot live steam) to invalidate that enzyme.

 ROUGH GRINDING :
The cooked soybeans then fall into the first rough
grinder or mill. Water is added to the machine and the bean
pieces are roughly ground in this first milling.

 FINER GRINDING :
Although they have been ground once, the cooked
soybeans are still rather coarse. Thus, the fine grinder
further pulverizes the bean pellets into small particles. The
hot slurry is white in color with minuscule particles of
insoluble soybean particles.
 EXTRACTING :
A large centrifuge is then used to extract the tiny
bits of soybean that are insoluble and cannot be included in
the finished product. These particles are separated from the
soy milk slurry using a centrifuge. A rubber roller presses
the soy milk slurry against the surface of a drum within the
centrifuge, forcing the liquid inside the drum while the
fibers remain on the outside of the drum. The drum is then
scraped of these fibers. These soybean fibers are physically
removed from the production process at this time. This
waste soy fiber is called Okara and it resembles mashed
potatoes. A separate process dries the okara for use other
than human consumption. The fiber-less soy liquid is raw
soy milk at this point and is referred to in the industry as
jun. Good quality soybeans are harvested, cleaned, hulled,
and pressure cooked. Next, the cooked soybeans are ground
by a number of grinders that transform the beans into a
milky slurry. The slurry is placed in a centrifuge that
extracts any insoluble bits of bean. The separated soy liquid
called jun is blended with vitamins, flavorings, and sugar
and then sterilized and homogenized. The hot milk is
cooled and packaged in such a way that it is never exposed
to air.
 BLENDING :
The jun is injected into large tanks and flavorings,
sugar and vitamins are mixed separately in smaller tanks.
Ingredients of the smaller tank are infused into the larger
tanks, thus blending the flavors with the raw milk.

 ASEPTIC STERILIZING :
At this point, it is essential that the jun be sealed
within the equipment until the end of the manufacturing
process (including packaging) in order to keep out air and
ambient bacteria and germs that can grow in low-acid soy
milk. Sterilization occurs with pressure and very hot
temperatures within a vacuum for a short period of time.

 HOMOGENIZING :
From the sterilizer, the hot milk is sent to the
homogenizer. This breaks down the fat particles and
prevents them from separating from the rest of the mixture.
In the homogenizer, which is essentially a high-pressure
piston pump, the is blended as it is drawn into the pump
cylinder and then forced back out in a repetitive motion.

 COOLING :
 Next, the hot milk is piped to the cooling tank. Here,
the hot milk passes next to cold plates that lower the
temperature of the soy milk to room temperature.

 STORING :
The cooled milk is sent to the aseptic (sealed) tanks
and held here in preparation for packaging. Here, the soy
milk is refrigerated, pressurized, and sealed to ensure no
bacteria thrives in the milk.

 PACKAGING :
A very important part of the production is the
aseptic packaging of the product. Packaging machines have
been developed for this product that are able to
mechanically package the product without exposing it to
air. The cooled milk is sent to this packaging machine
which has a ribbon of flat packaging (Cardboard) threaded
into it. As the milk runs through the machine, the
packaging surrounds the milk and a cutter cuts through the
cardboard packaging and the milk, simultaneously folding
the package and sealing the milk within it. A machine glues
a plastic spout onto the sealed package. From here, the
product is sent to an automatic sorter that packs a case and
places it on a pallet. A modern factory is able to produce as
many as 18,000 packages of soy milk in an hour
NUTRIENT AND HEALTH INFORMATION :
Nutrients in 8 ounces (250ml) of plain soymilk ,

PREPARATION :
Soy milk can be made from whole soybeans or full-fat
soy flour. The dry beans are soaked in water overnight or for a
minimum of 3 hours or more depending on the temperature of
the water. The Dehydrated beans then undergo wet grinding
with enough added water to give the desired solid content to the
final product. The ratio of water to beans on a weight basis
should be about 10 : 1. The resulting slurry or puree is brought
to a boil in order to improve its nutritional value by heat
inactivating soybean trypsin inhibitor, improve its flavor and to
sterilize the product. Heating at or near the boiling point is
continued for a period of time, 15 - 20 minutes, followed by the
removal of an insoluble residue by filtration.
 SOY YOGURT ,
Soy yogurt, is yogurt prepared using soy milk, yogurt
bacteria, mainly Lactobacillus bulgaricus and streptococcus
thermophilus and sometimes additional sweetener. It is
suitable for vegans, as the bacteria for shop-bought soy
yogurt are usually not grown on a dairy base. L Soy yogurt
can be prepared at home using the same method as dairy
yogurt. One tablespoon of sugar per 1 liter of unsweetened
soy milk may be added to promote bacterial fermentation.
Soy milk on its own lacks the lactose (milk sugar) that is
the basic food for the yogurt bacteria. L Soy yogurt may
have a slight beany soy taste when made directly from
freshly prepared soymilk, but this is less pronounced in
shop bought soy yogurt and in soy yogurt made from
commercial soy milk. L Soy yogurt contains less fat than
yogurt made with whole milk. This amounts to about 2.7%
(the same percentage as soy milk), versus 3.5% in dairy
yogurt. However, diary yogurt can be made with 2%, 1%,
or fat-free milk, and these cases, it is lower in fat than soy
yogurt.
 BUFFALO CURD :
Buffalo curd is a nutritious dairy product prepared by
buffalo milk. Buffalo milk is traditionally better than cow
milk for curd due to its higher fat content making a thicker
curd.. Buffalo curd is obtained by curdling (coagulating)
buffalo milk using microbial activities. In this process
lactose in buffalo milk is conveted in to lactic acid using
several micro-organisms. Several micro-organism species
are involved in the fermentation such as streptococcus
lactis, streptococcus diacetylactis, streptococcus cremoris,
Lactobacillus bulgaricusand and streptococcus
thermosphillus. Buffalo curd has a higher nutritional value
of protein, fat, lactose, minerals and vitamins. It should
have 7.5% of milk fat, 8.5% of milk solids and 4.5% of
milk acid(lactic acid). Quality of the curd is totally depend
on the starter culture. Buffalo curd can be made in both
traditional and industrial forms Traditionally buffalo milk
is filtered and boiled, the scum is removed and it is cooled
to room temperature. A few spoonfuls of a previous batch
of curd are added and it is then mixed well. These are
 sealed by wrapping a piece of paper over the pot and
allowing it to stand for 12 hours.

REQUIREMENTS :
 Beaker
 Pestle and mortar
 Measuring cylinder
 Glass rod
 Tripod-stand
 Thermometer
 Muslin cloth
 Burner
 Soya beans
 Buffalo milk
 Fresh curd
 Distilled water
Procedure :
 Soak about 150 g of soya beans in sufficient amount of
water so that they are completely dipped in it.

 Take out swollen soya beans and grind them to a very fine
paste and filter it through a muslin cloth.

 Clear white filtrate is soya bean milk. Compare its taste

with buffalo milk.

 Take 50 ml of soy bean milk in three other beaker and heat

the beakers to 30°, 40° and 50°C respectively.

 Add ¼ spoonful curd to each of these beakers. Leave the

beakers undisturbed for 8 hours and curd is formed.

 Similarly, take 50 ml of buffalo milk in three beakers and

heat the beakers to 30°, 40° and 50°C respectively.
  Add ¼ spoonful curd to each of these beakers. Leave the
beakers undisturbed for 8 hours and curd is formed.

Observations :
TYPE OF BEAKER TEMPERATURE QUALITY TASTE
MILK NO. OF
CURD
Buffalo 1 30°C Dense High
milk semisolid sour

2 40°C Highly Less

watery sour

3 50°C Highly Taste-

watery less
Soyabean 4 30°C Almost Sour
milk dense
 5 40°C Little bit Sour
watery

6 50°C High Taste-

water less
content

Result :
For buffalo milk, the best temperature for the formation of
good quality and tasty curd is 30 - 33° C and for soyabean milk,
it is 35 - 45 °C
Bibliography :

Comprehensive Practical Chemistry – XII.

N.C.E.R.T Chemistry Text Book.
Wikipedia, the free encyclopedia