ST PAUL PUBLIC SCHOOL

HUDKESHWAR,NAGPUR
ACADEMIC YEAR – 2024-25

Chemistry Investigatory Project on -

Preparation of soya bean milk

Submitted by :-
Kalash Jikar
CLASS – XII A
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
ARNAV GUBRE of Class XII’A’ in the partial fulfillment of
curriculum of CENTRAL BOARD OF SECONDARY EDUCATION
(CBSE) in the year of 2024-2025.

This project is genuine and does not indulge in plagiarism of

any kind.

Internal signature External Signature

 ACKNOWLEDGEMENT
It gives me great pleasure to express my gratitude
towards our Chemistry teacher MRS. PRAJAKTA
ATEY for her 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 ”.

Then I would like to extend my gratitude

to our principal mam MRS. DEWAGANA
PUNDE for providing me with all facilities that
were required.

Thanking you !
-Kalash Jikar
 INDEX
1) INTRODUCTION
2) MANUFACTURING PROCESS

3) NUTRITION AND HEALTH INFORMATIONS

4) AIM
5) REQUIREMENTS
6) THEORY
7) PROCEDURE
8) OBSERVATION
9) RESULT
10) PRECAUTIONS

11) BIBLIOGRAPHY
 …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, 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
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 purchase it in powder form and then make
soy milk when they add water to the powder. Children
under one year of age should be given a formula of soy
milk specifically developed with their nutritional needs in
mind.
Soy milk requires only soybeans and water (and steam) for
its creation. Soy milk is nearly always fortified with
calcium, vitamins D, and certain B vitamins. Highly
concentrated flavorings, such as vanilla, carob, chocolate,
and almond are often added to the finished product.
MANUFACTURING PROCESS…
The soybean is a low and as such, is a good host for the
breeding og 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 beverages. The initial phases
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
NUTRITION AND HEALTH
INFORMATION….

Nutrients in 8 ounces (250ml) of plain soymilk.

REGULAR LITE SOYMILK

SOYMILK (REDUCED FAT)

Calories (gm) 140.0 100.0

Protein (gm) 10.0 4.0
Fat (gm) 4.0 2.0
Carbohydrate 14.0 16.0
(gm)
Sodium (mg) 120.0 100.0
Iron (mg) 1.8 0.6
Riboflavin (mg) 0.1 11.0
Calcium (mg) 80.0 80.0

EXPERIMENT

AIM…
Preparation of soya bean 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
 Soya beans
 Fresh curd
 Distilled water

THEORY…
Natural Milk is an opaque white fluid secreted by the
mammary glands of the female mammals. It contains proteins,
carbohydrates, vitamins, minerals, fats and water. Fresh milk
is sweet in taste. On keeping for a long time at 35-40 oC, it
becomes sour due to lactic acid. That is why, natural milk has
a strong tendency to go bad in summers and is preserved at
low temperature in refrigerators. In acidic conditions, casein
of the milk starts separating out as a precipitate. When the
acidity in milk is sufficient and the temperature is around 35
o
C, it forms a semi-solid mass called curd. The curd
formation may be studied by keeping the milk at different
temperatures.
Soybean milk is made from soybeans and resembles natural
milk. Soybean is a plant whose beans serve as a food for
animals and human beings. It is a rich source of proteins. It is
used to prepare margarine, soya butter, cheese, curd and
infant food. Soybean milk is prepared by keeping soybeans
dipped in water for sometimes. The swollen beans are then
crushed to a paste. The paste is mixed with water, solution is
filtered and filtrate is soybean milk. It does not contain
carbohydrates and lactose. It has no flavor. Soybean milk is
solid after adding sugar and flavors.

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 soya beans and grind them to a
very fine paste and filter it through a muslin cloth.
3) Clear white filtrate is soya bean milk. Compare its
taste with buffalo milk.
4) Take 50 ml of soya bean milk in three other beakers
and heat the beakers to 30 oC, 40 oC and 50 oC
respectively.
5) Add ¼ spoonful curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and
curd is formed.
 6) Similarly, take 50ml of buffalo milk in three beakers
and heat the beakers to 30 oC, 40 oC and 50 oC
respectively.
7) Add ¼ spoonful curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and
curd is formed.

OBSERVATIONS….
Types of Beaker No. Temperature Quality of Taste of
milk curd curd

Buffalo 1 30o Good Sour In

Milk 2 40 o Better Taste
3 50 o Best
Soya Bean 4 30 o Good No Sour
Milk 5 40 o Best Taste
6 50 o Good

RESULT…
1) Natural milk is sweet in taste while soybean milk is
not.
2) Curd formed from natural milk at higher
temperature is more sour.
3) The rate of formation of curd in natural milk and
soybean milk increases with increase in
temperature.
For natural milk, the best temperature for formation of
o
good quality curd is = 50 C.
For soybean milk, the best temperature for formation
of good quality curd is = 40 oC.
 PRECAUTIONS…
 Observe the readings of the thermometer carefully.
 Carefully soak the soybeans for 24 hours.
 Use only muslin clothes for the filtration.
 …
BIBLIOGRAPHY…
Wikipedia.org www.wikipedia.org

NCERT Chemistry – Class 12

Comprehensive Class 12 Chemistry Practical

Researchgate.com
reasearch.com.net

Teachers and Friends

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