PROJECT –Preparation of Soy Milk and
Its Comparison With Natural Milk Class
Group Members- ADITYA MANTRI P
HARSH JETHWA P
KUSHAGRA GUPTA A
KRISH KOTHARI A
CLASS- XII
SECTION- P and A
SUBMITTED TO- Nisha Mam
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 is it higher in protein and iron
content, but it is cholesterol-free, low fat, an8d 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
calorieconscious 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
flavoured soya milk. Soy milk can be substituted
for milk in nearly any recipee. 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.
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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 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
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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
dehulled 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
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grinder further pulverizes the bean pellets into
small particles. The hot slurry is white in colour
with minuscule particles of insoluble soybean
particles.
automatic soy milk production machine
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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
soymilk 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
fiberless 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
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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.
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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 lowacid soy
milk. Sterilization occurs with pressure and very hot
temperatures within a vacuum for a short period of time.
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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
highpressure 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.
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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 cut 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.
Quality control
Quality control begins with acquiring high quality
soybean for the production of soy milk. The beans
considered most desirable for the process are called clear
hylem, with a white (or colorless) hylem on the body of
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the bean. While the soybean is generally bland, the clear
hylem variety is considered more flavorful. A number of
soy milk producers market their product as organic and
beans purchased from farmers for soy milk must be
certified organic in order to be utilized. The production of
soy milk must be meticulously monitored to ensure that
no bacteria grows in the low acid medium. Thus, many
factories include over 206 quality control checkpoints in
this production. Temperatures of water, steam, and the
monitoring of pressure is essential in this process. In
addition, the product is constantly analyzed as a sample
of the product is taken off the line every 10 minutes and
checked for pH, temperature, and bacterial growth
(many samples are cultured). Because the product is
sealed off from the workers for much of the production,
visual checks occur primarily as the product comes off
the line. Here, workers check to ensure packages are
properly sealed.
Byproducts/Waste
Until recently, the unusable okara was a significant
waste problem for many soy milk production plants.
Okara, the insoluble fiber that is removed from the raw
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soy. Now, soy milk producers send the okara to a drying
machine which takes the moisture out of the okara,
transforming it into a high-fiber, high-protein animal
feed. The dried okara is now sold to farmers for feed,
thus eliminating a storage and waste problem at most
soy milk plants. It has proven to be invaluable to farmers
who raise organically fed animals because many soy milk
producers only take in organically grown soybeans. Thus,
the dried okara feed produced from these beans is
considered organic and acceptable for feed.
Nutrition and health information
Nutrition in 250 ml of plain soymilk:
REGULAR LITE SOYMILK
SOYMILK (REDUCED FAT)
Calories(gm) 140 100
Protein(gm) 10.0 4.0
Fat(gm) 4.0 2.0
Carbohydrate(gm) 14.0 16.0
Sodium(mg) 120.0 100.0
Iron(mg) 1.8 0.6
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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
• Buffalo milk
• Fresh curd
• Distilled water
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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°, 40°and 50°C
respectively.
5. Add spoonful curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and curd
is formed.
6. Similarly, take 50 ml of buffalo milk in three
beakers and heat the beakers to 30°, 40° and 50°C
respectively.
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7. Add ¼ spoonful curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and curd
is formed.
Observations
Type Beaker Temperature Quality of Taste
of no. curd of
milk curd
1 30 C Perfectly Sour
dense ,semi
solid
Buffalo 2 40 C Comparatively Less sour
milk watery
3 50 C Highly watery
Tasteless
1 30 C Almost dense Almost
sour
Soya 2 40 C Semi Solid , sour
milk Little bit
watery
3 50 C Highly watery Tasteless
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Result
For buffalo milk, the best temperature for the formation
of good quality and tasty curd is 30-33C and for soya
bean milk, it is 30-35C