2023 - 2024
chemistry
project
Preparation of soybean milk and its
comparison with natural milk with respect
to curd formation, the effect of
temperature, etc.
By Jiya Kumari
1
Certificate
This is to certify that Jiya Kumari a student of
Class XII of Munam Public School, Chauparan,
Jharkhand. Roll No. ____________
Session 2023-2024 , has satisfactorily completed
the required Chemistry Project Work as per the
syllabus of Standard XII in the laboratory of the
school.
Date:
Teacher’s Signature:
2
Acknowledgement
I, Jiya Kumari
Student of Munam Public School, Chauparan, Jharkhand;
would like to express my gratitude to the Institution for
the support and knowledge I received in the school. I feel
grateful towards my Chemistry teacher who gave me an
opportunity to do the project "Preparation of soybean
milk and its comparison with natural milk with respect to
curd formation, the effect of temperature, etc.”
.I, once again thank the school for providing me all the
facilities and excellent education. I am also grateful to my
friends and family for their faith in me. Thank You All!
Signature of Student:
Date: 3
Index
Sr. No. Sub - Topic Page no.
1. Cover Page 1
2. Certificate 2
3. Acknowledgement 3
5. Index 4
6. Introduction 5
7. Aim 6
8. Hpothesis 6
9. Requirement 6
10. Procedure 7
11. Observations 8
12. Result 8
13. Data Analysis 9
14. Natural Milk v/s Soyabean Milk 10
15. Conclusion 11
16. Bibliography 11
4
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
lare 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.
5
Aim:
Preparation of Soybean milk and its comparison
with the natural milk with respect to curd
formation, effect of temperature and taste.
Hypothesis:
As per my knowledge the curd formation in
natural milk will be formed more quickly at
different temperatures in comparison to the curd
formed by Soybean milk and will also be of better
quality.
Requirements:
Beakers
Pestle and mortar
Measuring cylinder
Glass rod
Tripod stand
Thermometer
Muslin cloth
Burner
Soybeans
Buffalo milk
Fresh curd
6
Distilled water
Procedure:
a)Soak about 150g of Soybeans in different
amount of water so that they are completely
dipped in it. Keep them dipped for 24 hours.
b)Take out swollen Soybeans and grind them to a
very fine paste with pestle and mortar.
c)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.
d)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.
7
Observations:
Beake Temperatu
Type of Milk Quality of Curd Taste of Curd
r No. re
Buffalo Milk 1. 30°C Perfectly dense, Semi solid Sour
2. 40°C Comparatively watery Less sour
3. 50°C Highly watery Tasteless
Soybean Milk 4. 30°C Almost dense Almost sour
5. 40°C Semi solid, Little bit watery Sour
6. 50°C Highly water content Tasteless
Result:
For buffalo milk, the best temperature for
formation of good quality and tasty curd is 30-
33°C and for Soybean milk, it is 35-40°C.
8
Data Analysis (Comparision Chart)
Buffalo Milk Soybean Milk
Source Mammal(usually cow or buffalo) Soy Beans
Lactose Contains Lactose Lactose Free
Vegetarian Yes Yes
Vegan No Yes
Protein 3.22 g 3.27 g
Carbohydrates 5.26 g 6.28 g
Polyunsaturated fat 0.195 g 0.961 g
Calcium 113 mg(11%) 25 mg(3%)
Magnesium 10 mg(3%) 25 mg(7%)
Thiamine(Vitamin B1) 0.044 mg(4%) 0.060 mg(5%)
Saturated fat 1.865 g 0.205 g
Riboflavin(Vitamin B2) 0.183 mg(15%) 0.069 mg (6%)
Potassium 143 mg(3%) 118 mg(3%)
Sodium 43 mg(3%) 51 mg(3%)
Energy 60 kcal 54 kcal
9
Natural Milk v/s Soybean Milk:
Nutrition:
A cup of cow's milk contains lactose (a sugar
found only in milk), proteins, carbohydrates, fats
and calcium which are also present in soy milk but
in varying quantities.
Lactose can be hard to digest by some people if
they lack the required digestive enzyme lactase
and will not be able to digest milk easily. Soy milk
is mostly used as an alternative to milk used by
people with lactose intolerance since it is
completely lactose free.
Health Benefits:
There are a number of health benefits of drinking
soy milk. These are as follows:
a)Improves lipid profile.
b)Strengthens blood vessel integrity.
c)Promotes weight loss.
d)Prevents prostate cancer.
e)Prevents post-menopausal syndromes.
f)Prevents Osteoporosis.
g)Soy protein reduces the level of LDL (bad
cholesterol) and increases the level of HDL (good 10
cholesterol) in our body.
Disadvantages:
Soybean milk contains high percentage of
phytoestrogens, which may decrease fertility in
men if they consume more than 3 quarts per day.
Too much estrogen can also cause hormone
imbalance in women when consumed too much
and also has a difficulty breaking down.
Consuming these simple sugars can cause some
people to experience lot of gas. Soybean milk also
contains substances called phytates which interfere
with calcium absorption.
Conclusion:
Both natural milk and soybean milk have almost
same constituents except the presence of lactose in
natural milk. Soybean milk can easily be used as
an effective alternative for people whose diet is
lactose free. But on the other hand natural milk
curd requires lesser time (as per my hypothesis
taken earlier) than soybean milk curd also requires
temperature slightly greater than room
temperature.
Bibliography:
Ncert chemistry text book 11
[Link]
[Link]