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The document summarizes Pratik Kumar's 12th grade chemistry project comparing soy milk and natural milk. It includes a certificate confirming Pratik completed the project, an acknowledgement thanking his teacher and parents for their guidance, and an index of sections to be covered in the project such as introduction, manufacturing process, nutrition information, aim, requirements, theory, procedure, observations, results, and bibliography. The introduction provides background on soy milk, noting it is higher in protein than cow's milk, cholesterol-free, and easier to digest for those lactose intolerant or allergic to cow's milk. The manufacturing process section outlines the steps to make soy milk from soybeans through packaging.

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X'B' 11 Avinash Kumar
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18 views7 pages

1

The document summarizes Pratik Kumar's 12th grade chemistry project comparing soy milk and natural milk. It includes a certificate confirming Pratik completed the project, an acknowledgement thanking his teacher and parents for their guidance, and an index of sections to be covered in the project such as introduction, manufacturing process, nutrition information, aim, requirements, theory, procedure, observations, results, and bibliography. The introduction provides background on soy milk, noting it is higher in protein than cow's milk, cholesterol-free, and easier to digest for those lactose intolerant or allergic to cow's milk. The manufacturing process section outlines the steps to make soy milk from soybeans through packaging.

Uploaded by

X'B' 11 Avinash Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DAV KAPIL DEV PUBLIC SCHOOL

PROJECT WORK OF CHEMISTRY


“Preparation of soya bean milk and its
comparison with the natural milk with respect
to curd formation, effect of temperature and
taste”

NAME: PRATIK KUMAR


CLASS: XII ‘E’
ROLL NO: 35
BOARD ROLL NO:
CERTIFICATE

This is to certify that the CHEMISTRY project titled


‘Preparation of soya bean milk and its comparison
with the natural milk with respect to curd formation,
effect of temperature and taste’ has been successfully
completed by PRATIK KUMAR of Class XII ‘E‘ in the
partial fulfillment of curriculum of CENTRAL BOARD
OF SECONDARY EDUCATION (CBSE) in the year
of 2023-2024.

This project is genuine and does not indulge in plagiarism


of any kind.

INTERNAL SIGNATURE EXTERNAL SIGNATURE


ACKNOWLEDGEMENT

It gives me pleasure to express my gratitude towards our


Chemistry teacher MR SANJAY KUMAR SINGH for
his guidance, support and encouragement throughout
the duration of the project on the topic “Preparation of
soya bean milk and its comparison with the natural milk
with respect to curd formation, effect of temperature
and taste”.

I also want to thank my parents and friends


who have helped me with their valuable suggestions and
guidance has been helpful in various phases of the
completion of the project. Without their motivation and
help, the successful completion of this project would not
have been possible. I hope you would like this project.

Thanking You!
Pratik Kumar
INDEX
1)INTRODUCTION
2)MANUFACTURING PROCESS
3)NUTRITIONS AND HEALTH INFORMATIONS
4)AIM
5)REQUIRMENT
6)THEORY
7)PROCEDURE
8)OBSERVATION
9)RESULT
10)BIBLOGRAPHY
INTRODUCTION
Soya milk is a high protein, iron-rich milky liquid produced from
pressing ground, cooked soyabeans. 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, 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 are 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 soya
milk (called lite soy milk) but this often lower in protein as well.
Some do not enjoy the original taste of soy milk So
manufacturers also offer flavored soy milk. Soy milk can be
substituted from milk in nearly any recipe.
Those who merely want to boot protein intake often add
powdered soy milk to other beverage, others find it economical
to purchase it in powder form and then make soy milk
specifically developed with their nutritional need in mind.
Soy milk requires only soyabeans and water (and steam) for its
creation. Soy milk is nearly always fortified with calcium,
vitamin D, and certain vitamins B. Highly concentrated
flavoring, such as vanilla, carbon, chocolate, and often added to
the finished product.
MANUFACTURING PROCESS
The soybean is a low and as such, is a good host for the
breeding 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 its
beverage. The initial phase of the production of soy milk do not
have to be sealed off to air only later does this happen.

 Producing the raw materials


 De-hulling
 Invalidating the indigestible enzyme
 Rough grinding
 Finer grinding
 Extracting
 Blending
 Aseptic Sterilizing
 Homogenizing
 Cooling
 Storing
 Packaging
 Quality Control

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