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CHEMI

PREPERA
TION &
COMPAR
ISON
BY:Rohit.R
CLASS:12-A

CONTENT…….
1) Soya milk
2) Benefits Of Soya Milk
3) Benefits
4) Preperation
5) Buffalo milk
6) Benefits Of Buffalo Milk
7) Benefits
8) Preperation
9) Experiment
10) Source

Soya milk
 
Soya milk(also called soya milk,soymilk,soybean milk, or soy
juice) and sometimes referred to as soydrink/beverageis a
beverage made from soybeans. A stable emulsion of
oil,  water, and protein, it isproduced by soaking dry
soybeans and grinding them with water. Soy milk
contains about the same proportion of protein as cow's
milk: around  3.5%; also 2% fat, 2.9% carbohydrate,
and  0.5% ash.  Soy milk can be made at home with
traditional kitchen tools or with a soy milk machine.
 
The coagulated protein from soy milk can be made into
Tofu, just as dairy milk can be made into cheese. 
Nutrition and health information,nutrients in 8 ounces
(250ml) of plain soymilk

 
Benefits Of Soya Milk:
Soy milk is a well-known dairy milk replacement, but it’s not
just a substitute ingredient. Soy milk can be a worthwhile
addition to your diet on its own. This healthy, flavorful
beverage first came about as a waste product on the way to
making tofu. Today, soy milk can be found around the country
as a lactose-free dairy substitute with health benefits that
are all its own. 

Benefits

The vitamins, minerals, and antioxidants in soy milk can provide


important health benefits. For example, the forms of  vitamin-
B  found in soy milk are important for helping your body maintain
your nerve cells and DNA. They can also help you avoid certain
forms of anemia, which can prevent tiredness and fatigue. 

Soy milk is also high in protein. The protein in soy milk is healthy,
plant-based, and can help support healthy muscles and organs.

In addition, soy milks can provide other health benefits like:

 Brain health
 Improvement of brain health
 Reduce symptoms of Menopause

Soy milk is also an excellent source of:

 Vitamin A
 Vitamin B
 Potassium
 Calcium
 Retinol
 Folate
 Choline

Nutrients per Serving

A one-cup serving of soy milk contains:

 Calories: 100
 Protein: 7 grams
 Fat: 4 grams
 Carbohydrates: 8 grams
 Fiber: 1 gram
 Sugar: 6 grams
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. Therehydrated beans then
undergo wet  grinding with enough added water to give
the  desired solidscontent to the final product. The ratio
of water to beans on a weight basis should be about 10:1.
The resulting slurry or purée 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(soy pulp fiber or okara)
by filtration.

SOY MILK YOGURT


Soy yogurt, (Soya yoghurt in British English) also referred to as
Soygurt  or Yofu (a portmanteau of yoghurt  and tofu  ), is yogurt
prepared using soy milk, yogurt bacteria, mainly Lactobacillus
bulgaricus and Streptococcus thermophil us and sometimes
additional sweetener, like fructose, glucose, or raw sugar . Itis
suitable for vegans, as the bacteria for shop-bought soy yogurt are
usually not grown on a dairy base.
 
Soy yogurt can be prepared at home using the same method as dairy
yogurt . One tablespoon of sugarper 1 liter of unsweetened
soy milk may  be added to promote bacterial fermentation.
Soy milk on  its ownlacks the lactose (milk sugar) that is the
basic food for the  yogurt bacteria.

Soy yogurt may have a slight beany soy ta


ste 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

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, dairy
yogurtcan  be made with 2%, 1%, or fat-free milk, and these
cases, it is lower in fat than soy yogurt
Buffalo Milk

Buffalo curd is a traditional and nutritious dairy product


prepared by buffalo milk and itis popular throughout the
south Asian countries such as India, Sri Lanka, Nepal, etc.
Buffalo milk is traditionally better than cow  milk for
curd due to  its higher fat content making a  thicker
curd. Mostly clay pots are used as packaging material for
Buffalo curd.
 Buffalo curds is obtained by curdling (coagulating)
buffalo  milk using microbial activities. In
this  process lactose in buffalo milk is converted in to
lactic acid using several micro-organisms. Several
micro organism species are involved in the
fermentation such as Streptococcuslactis,
Streptococcus diacetylactis, Streptococcus cremoris
Lactobacillus bulgaricusand    and Streptococcus
thermophillus.
 Buffalo curd has a higher  nutritional value of
protein, fat, lactose, minerals and vitamins. It
should have7.5% 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. Fermentation
also develops the characteristic flavor and colour of
the product.
Benefits Of Buffalo Milk:
1. Rich in  vitamins:
o Whole buffalo milk contains a good amount of

vitamin B12, which lowers the risk of  heart


attack,  stroke, and other cardiovascular issues
and provides various other health benefits.
o It contains other essential nutrients, such as:

 Vitamins  A, C, and B6

 Niacin

 Folate

 Riboflavin 

 Thiamine

2. Lowers the risk of  high blood pressure:


o Buffalo milk contains 412 mg of calcium per cup.

Calcium reduces the risk of  hypertension  (high


blood pressure) by keeping the blood vessels
flexible, thereby allowing for the smooth flow of
blood.
o Buffalo milk is rich in potassium (434 mg per cup

of milk), which plays a major role in


reducing  blood pressure.
o The milk is very low in  cholesterol  compared with

other milk sources, which is beneficial to


the  heart.
3. Improves bone health:
o Along with high amounts of calcium, buffalo milk

contains other  minerals  that strengthen the


bones, such as:
 Copper
 Manganese

 Zinc

 Phosphorus

o All these minerals build strong bones and can aid

in the  prevention  of bone-related diseases, such


as  osteoporosis  and  arthritis.
4. Boosts immunity:
o Buffalo milk is rich in vitamins A and C, which are

essential for the normal functioning of our


immune system. 
o These two vitamins function as antioxidants,

cleansing the body of dangerous free radicals


that can cause chronic diseases.
5. Lowers bad cholesterol:
o Buffalo milk is low in cholesterol and is beneficial

to people with  high cholesterol  and  heart


disease. 
o According to research, it aids in the reduction of

low-density lipoprotein (LDL; bad) cholesterol.


o High levels of LDL are harmful to your health.

6. Improves circulation:
o Buffalo milk can help improve blood circulation by

various mechanisms, including cholesterol and


blood pressure regulation.
o It provides essential nutrients, such as iron, B

vitamins, and  vitamin C, which help


prevent  anemia  and improve oxygenation of the
organs and tissues, eventually improving their
functionality and performance.
7. Aids in  weight gain:
o Some may consider this a disadvantage, yet
buffalo milk is advantageous for individuals trying
to gain weight. 
o It is delicious, nutritious, and conveniently

accessible. 
o It contains healthy  fats  and protein that aid in

the growth of muscle mass and the development


of a muscular physique. 
o It is excellent for the growth and development of

children and adolescents because of its high


protein content. 
o Additionally, it is beneficial for grown-ups.

o However, this does not imply that you should drink

milk all day every day. This might lead to health


problems. 
o You must drink it in moderation along with other

healthy foods to get the most benefit out of it.


8. Improves skin health:
o Buffalo milk is excellent for your skin because it

is high in antioxidants and vitamins.


o Containing a plethora of nutrients, buffalo milk

keeps the skin nourished and vitalized. 


o You may use buffalo milk to produce a homemade

face mask for radiant skin


Preperation:
Buffalo curd is a traditional type of  yogurt  prepared
from  water buffalo  milk. It is popular throughout
the  Indian subcontinent. Buffalo milk is traditionally
considered better for making yogurt than cow milk due to
its higher fat content making a thicker yogurt
mass.  Buffalo curd is usually packaged in  clay pots.
Buffalo curd is obtained by bacterial fermentation of
buffalo milk. In this process  lactose  in buffalo milk is
converted into  lactic acid  using several  micro-organisms.
The species involved in the fermentation are the same as
above.
Buffalo milk has a higher amounts
of  protein,  fat,  lactose,  minerals  and  vitamins  than cow's
milk. Quality of the curd depends on the starter culture.
Fermentation also develops the characteristic flavor and
colour of the product.
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 and poured into clay pots. These are
sealed by wrapping a piece of paper over the pot and
allowing it to stand for 12 hours.
EXPERIMENT:
Preparation of soyabean milk and its comparison
with the natural milk with respect to curd formation,
effect of temperature and taste. 

REQUIREMENTS:
Beakers, pestle and mortar, measuring cylinder,
glass rod, tripod-stand, thermometer, muslin
cloth, burner. Soyabeans, buffalo milk, fresh curd  and
distilled water.
 
PROCEDURE:
1)Soak about 150g of Soya beans in sufficient
amount of water so that they are completely
dipped in it.
2)Take  out swollen Soyabeans and grind them to a
very fine paste.
3)Take out swollen Soyabeans  and grind them
to  a very fine paste and filter it through
a  muslincloth. Clear white filtrate is soyabean milk.
Compare its taste with buffalo milk.
4)Take 50 ml of soyabean milk in three other
beakers and heat the beakers to 30°, 40°C  respectively.
Add¼  spoonful curd to each of these beakers. Leave the
beakers undisturbedfor 8 hours and curd is formed.
5)Similarly,take 50 ml of buffalo  milk in three
beakers and heat thbeakers to 30°C, 40°C respectively.
Add ¼ spoonful curd to each of these beakers..

OBSERVATIONS

RESULT:
For buffalo milk, the  best temperature
for  the formation of  good quality and  tasty curd is
30°C and for soyabean milk, it is 40 °C
Source:
1) https://www.tarladalal.com/soya-curds.
2) https://www.healthline.com/nutrition/buffalo-milk.
3)https://www.india.com/lifestyle/health-benefits-of-
buffalo-milk-3669945/
4) https://www.webmd.com/diet/health-benefits-soy-milk
THANK YOU

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