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Soybean Milk vs. Natural Milk Curd

This document describes an experiment comparing soybean milk to natural milk. Soybean milk was prepared by soaking soybeans in water for 24 hours, grinding them to a paste, filtering the paste in water to obtain soybean milk. Natural milk and soybean milk were heated to 30°C, 40°C, and 50°C and curd was added. The soybean milk formed curd similar to natural milk and both became more watery at higher temperatures. The soybean milk was also compared to natural milk and found to be similar in taste and nutritional composition but lacking in lactose.

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22 views13 pages

Soybean Milk vs. Natural Milk Curd

This document describes an experiment comparing soybean milk to natural milk. Soybean milk was prepared by soaking soybeans in water for 24 hours, grinding them to a paste, filtering the paste in water to obtain soybean milk. Natural milk and soybean milk were heated to 30°C, 40°C, and 50°C and curd was added. The soybean milk formed curd similar to natural milk and both became more watery at higher temperatures. The soybean milk was also compared to natural milk and found to be similar in taste and nutritional composition but lacking in lactose.

Uploaded by

LYRICS NATION studios
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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ARHIES HIGHER SECONDARY SCHOOL

600, Ghurwa Khera , Sanigawnan


Kanpur

Prepara�on of Soyabean Milk and it’s


comparison with natural milk with respect to
curd forma�on effect of temperature

CHEMISTRY INVESTIGATORY PROJECT


Submited By: Submited To:
Name: Devansh Mishra Dr. P.S Parihar
Class: XII
Roll No:
Devansh Mishra

Archies Higher Secondary School

600,GhurwaKhera,Sanigawan

2023 - 24
Introduction
Natural milk is an opaque white fluid secreted by
the mammary gland of female mammals. The main
constituent of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and water
and is a complete balanced diet in itself fresh milk is
sweetish in taste. However, when it is kept for a long
time at a temperature of 35 + 5°C it becomes sour
because of bacteria present in air. These bacteria
convert lactose of milk into lactic acid which is
sour in taste. In acidic conditions casein of milk
starts separating out as precipitate. When the acidity
in milk is sufficient and temperature is around 36°C, it
forms semi solid mass, called curd.
Soybean milk is made from Soybeans. It resembles
natural milk. The main constituents of Soybean milk
are proteins, carbohydrates fats, minerals and
vitamins. It is prepared be keeping Soybeans dipped
·in water for some time. The swollen Soybeans are
then crushed to a paste which is then mixed with
water. The solution is filtered.
Aim
Preparation of Soybean 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
• Soybeans
• Buffalo milk
• Fresh curd
• Distilled water
Theory

o Natural milk is an opaque white fluid secreted by the


mammary glands of female mammal.
o carbohydrates, minerals, vitamins, fats and water and are a
complete balanced diet.
o Fresh milk is sweetish in taste.
• However, when it is kept for a long time at a temperature
of 35 ± 50C it becomes sour because of bacteria present
in air.
• These bacteria convert lactose of milk starts separating
out as a precipitate.
 When the acidity in milk is sufficient and
temperature is around 360C, it forms semi-solid
mass, called curd.
 Soya bean milk is made from soya beans.
 It resembles natural milk.
 The main constituents of soya bean milk are
proteins, carbohydrates, fats, minerals and
vitamins.
 It is prepared by keeping soya beans dipped in
water for sometime.
 The swollen soya beans are then crushed to a
paste which is then mixed with water.
 The solution is filtered and filtrate is soya
bean milk.
Procedure
• Soak about 150g of Soybeans in different
amount of water so that they are completely
dipped in it. Keep them dipped for 24 hours.

• Take out swollen Soybeans and grind them to a


very fine paste with pestle and mortar.

• Add about 250ml of water to this paste and filter


it through a muslin cloth. Clear white filtrate is
Soybean milk. Compare its taste with buffalo
milk.

• Take 50ml of Buffalo milk in three beakers and


heat the beakers to 30°C, 40°C and 50°C
respectively. Add 1/4 spoonful curd to each of
the beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
Observations
Type of Beaker Temperat Quality of Curd Taste of
I

I
Milk No. ure Curd
I
I

1. 130°c Perfectly Dense, Sour


Semi Solid
Buffalo 2. 40°c Comparatively Less Sour
Milk Watery
3. 50°C !Jighly Watery Tasteless
- -

1. 30°c Almost Dense Almost


I Sour
Soybean 2. 40°c
1

Semi Solid,Little Sour


Milk I bitWate
3. so c
1
0
Highly Water Tasteless
- -- I --
Content - j
Data Anal•vsis
(Comparison Char()

ufl_alo Milk o bean Milk


lsource Mammal(usually Soy beans
cow or buffalo
Lactose Contains lactose Lactose-free
egetarian Yes Yes
Vegan 0 Yes
Protein 3.22 3.27
icarboh drates 5.26 6.28
Polyunsaturated 0.195 g 0.961 g
fat
Calcium 113 mg 11% 25 mg 3%
Magnesium 10 mg 3% 25 mg(7%)
Thiamine 0.044 mg(4%) 0.060 mg(5%)
(Vitamin B1)
Saturated Fat 1.865 0.205 g
Riboflavin 0.183 mg(15%) 0.069 mg(6%)
(Vitamin B2)
Potassium
Sodium 43 mg 3% 51 mg 3%
Energ_y 60 kcal 54 kcal
Bibliography
• [Link]
• [Link]
• [Link]
• [Link]

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