Soyabean Milk Project Class 12

Acknowledgement
I express my sincere gratitude to MRS.ZEBA QUIDWAI, Principal,
Techno Academic Sr.Sec School, Lucknow for his support in the preparation of
the project.
I gratefully acknowledge the guidance given by our project coordinator,
MR.Rjesh Sir for the vision to foster the topic
“Preparation of soya bean milk and its comparison with the natural
milk with respect to curd formation, effect of temperature and taste,”
to me and also for her encouragement in complementing the project.
I also want to acknowledge my mother for her support in making soya milk.
Our lab attendant Mr. Ramayana for helping me out carrying out other chemical
tests.
Saima Siddique
XII
Roll no:-23678435
Page 1 of 8
CERTIFICATE
This is to certify that the project report completed by
SAIMA SIDDIQUE on the topic “preparation of soya
bean milk and its comparison with the natural milk to
curd formation , effect of temperature and taste” in the
department of chemistry ,TECHNO ACADEMIC SR
SEC. SCHOOL , LUCKNOW.
MR. Rajesh sir MRS Zeba ma’am

Project coordinator Principal
Page 2 of 8
AIM OF THE EXPIREMENT
Preparation of soya bean milk and its comparison

with the natural milk with respect to curd formation, effect of
temperature and taste.
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
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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!!!

1. 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!!

1. 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
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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.
MATERIALS
REQUIRED
1. Beakers
2. Grinder and mixer
3. Measuring cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth soy milk
1
7. Burner
Page 5 of 8
PROCEDURE:-
1. About 150g of Soya beans is soaked in sufficient amount of water
so that they are completely dipped in it.
2. S w o l l e n So y a b e a n s a r e t a k e n o u t a n d g r i n d t h e m t o a v e r y
fine paste.
3. The paste is f i l t e r e d
through a muslin cloth; the
c l e a r w h i t e f i l t r a t e i s 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 t o e a ch o f t h e s e be a k e r s . T h e
b e a k e r s a r e l e f t u n d i s t u r be d f o r 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
t o e a ch o f t h e s e be a k e r s . Th e b e a k e r s a r e l e f t u n d is t u r b e d f o r
8 hour and curd is formed.
OBSERVATION:-
Type of milk Beaker no Temperature Quality of curd Taste of curd
Cow milk 1 300C
2 400C
3 500C
Soya bean milk 4
5 400C
6 500C
Page 6 of 8
RESULT:-
For buffalo milk, the best temperature for the formation of good quality and
tasty curd is……. o C and for soya bean milk, it is ……. o C.
1. Natural milk is sweet in taste while soya bean milk is sour.
2 . T h e cu r d f o r m a t i o n
t a k e s p l a ce a t a f a s t e r
r a t e w i t h i n cr e a s e i n
temperature and in
b o t h t y p e o f 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.
Page 7 of 8
BIBLIOGRAPHY:-
1. Comprehensive Practical Chemistry – XII.
2. N.C.E.R.T Chemistry Text Book.
3. Wikipedia, the free encyclopedia
4. Scribd.
5. www.milkworld.com.
Page 8 of 8

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Acknowledgement

I express my sincere gratitude to MRS.ZEBA QUIDWAI, Principal,

I gratefully acknowledge the guidance given by our project coordinator,

MR.Rjesh Sir for the vision to foster the topic

MR. Rajesh sir MRS Zeba ma’am

Preparation of soya bean milk and its comparison

Drink Soy Milk to Protect Your Heart!!!

Switch to Soy Milk for Weight Control!!

Cow milk 1 300C

Soya bean milk 4

1. Natural milk is sweet in taste while soya bean milk is sour.

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