CHEMISTRY PROJECT WORK
TOPIC: PREPARATION OF SOYA BEAN
MILK
SUBMITTED TO: MR. RP SINGH SIR
SUBMITTED BY: RAGHUPAL SINGH{ctass
12th)
CERTIFICATE
This is to certify that the project report
completed by RAGHUPAL SINGH on the
topic 'preparation of soya bean milk and
its comparison with natural milk to curd
formation, effect of temperatur e and
taste'
specification provided by CBSE
,New Delhi.
J
s ACKNOWLEDEMENT
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I would like to express my special thanks
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of gratitude to my teacher Mr. RP SINGH
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_., SIR who gave me this opportunity to do
.,j this wonderful project on the topic'
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.J preparation of soya bean milk' who also
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helped me in completing my project. I
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carne to know about many new things. I
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~ am really very grateful to them.
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I would also like to thank my parents and
~ friends who also helped me in finalizing
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kft this project in limited time frame
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INDEX
• AIM OF THE EXPERIMENT
• INTRODUCTION
• HYPOTHESIS
• MATERIALS REQUIRED
• PROCEDURE
• OBSERVATION
• RESULTS
• Comparison between Natural Milk and Soybean Milk
• Health Benefits of Soybean Milk
• Disadvantages of Natural Milk
• Conclusion
AI M OF THE EXPERIMENT
Pre par atio n of soya bean mil k and its
com par iso n wit h nat ura l mil k wit h
J respect to curd fer me nta tion , eff ect of
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tem per atu re and
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INTRODUCTION
• Soy milk and cow's milk have a similar proportion of protein, both around
3.5%.
• Soy milk contains 2% carbohydrate
• Natural milk is secreted by mammary glands of female mammals
• Main constituents of natural milk are proteins, carbohydrates, minerals,
vitamins, fats, and water
• Fresh cow/buffalo milk is sweetish in taste while soymilk is sour in taste
• Natural milk becomes sour when kept for a long time at a temperature of
35+5°C or 35-5°C due to bacteria present in air
• These bacteria convert lactose of milk, which starts separating out as a
precipitate
• When acidity in milk is sufficient and temperature is around 36°C, it forms a
semi-solid mass called curd
• Soybean milk is made from Soybeans and resembles natural milk
• Main constituents of Soybean milk are proteins, carbohydrates, fats,
minerals, and vitamins
• Soybean milk is prepared by soaking Soybeans in water, crushing them to a
paste, mixing with water, and filtering the solution.
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HYPOTHESIS
~ As per my knowledge the curd formation
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in natural milk will be formed more
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quickly at different temperatures in
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comparison to the curd formed by
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Soybean milk and will also be of better
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C 3 quality.
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MATERIALS REQUIRED
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• Equipment needed:Beakers
" • Pestle and mortar
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" • Measuring cylinder
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~ • Glass rod
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~ • Tripod stand
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3 • Thermometer
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• Muslin cloth
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• Burner
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• lngredients:Soybeans
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• Buffalo milk
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., • Distilled water
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PROCESSING SOYBEAN MILK
PROCEDURE
• Soak 150g of Soybeans in water until completely dipped
for 24 hours
~ • Grind swollen Soybeans to a fine paste with pestle and
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mortar
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~ • Add 250ml of water to the paste and filter through a
~ muslin cloth
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• Clear white filtrate is Soybean milk, compare taste w it h
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buffalo milk
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• Take 50ml of Buffalo milk in three beakers and heat to
30°C, 40°C, and S0°C respectively
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~ • Add 1/4 spoonful curd to each beaker
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• Leave beakers undisturbed for 8 hours and curd will form
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" OBSERVATION
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Beaker Type of Temperature Quality of Curd Taste of
"w No. Milk Curd
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1 Buffalo 30°c Perfectly Dense, Sour
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Milk Semi Solid
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2 Buffalo 40°c Comparatively Less Sour
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Milk Watery
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~ 3 Buffalo S0°C Highly Watery Tasteless
~ Milk
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1 Soybean 30°c Almost Dense Almost
Milk Sour
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2 Soybean 40°c Semi Solid, Little Sour
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I Milk bit Watery
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~ 3 Soybean S0°C Highly Water Tasteless
~ Milk
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Content
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RESULTS
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"~ For buffalo milk, the best temperature
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curd is 30-33°C and for Soybean milk, it
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is 35-40°C.
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NATURAL MILK V/S SOYBEAN MILK
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MILK NUTRITION
A cup of cow's milk contains lactose, proteins, carbohydrates, fats, and
calcium. These components are also present in soy milk, but in different
amounts. Some people may have difficulty digesting lactose if they lack
the enzyme lactase. Soy milk is often used as a substitute for milk by
those who are lactose intolerant because it does not contain lactose.
HEALTH BENEFITS
There are a number of hath benefits with drinking soy milk.
These are as follows:
~ • •Improves lipid profile.
• Strengthens blood vessel integrity.
• Promotes weight loss.
• Prevents prostate cancer.
• Prevents post-menopausal syndromes.
• Prevents Osteoporosis.
• Soy protein reduces the level of LDL (bad cholesterol) and
increases the level of HDL (good cholesterol) in our body.
DISADVANTAGES
• Soybean milk contains high percentage of
phytoestrogens
• Consuming more than 3 quarts per day may
decrease fertility in men
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J • Too much estrogen can cause hormone
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imbalance in women
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• Difficulty breaking down can also occur when
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~ consumed too much
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• Soybean milk contains phytates which interfere
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~ • Consuming simple sugars in soybean milk can
4' ca use gas for some people
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CONCLUSION
-3 Both natural milk and soybean milk have
almost same constituents except the
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presence of lactose in natural milk.
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Soybean milk can easily be used as an
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~ effective alternative for people whose
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~ diet is lactose free. But on the other
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hand natural milk curd requires lesser
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time (as per my hypothesis taken earlier)
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~ than soybean milk curd also requires
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.., temperature slightly greater than room
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temperature .
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~ BIBLIOGRAPHY
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-3 • [Link] .com
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• [Link] [Link]
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. com
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ETT PUBLIC SCHOOL
RY PROJECT WORK
ARATION OF SOYA BEAN
MILK
M TTED TO· MR. RP SINGH SIR
MITTED BY: RAGHUPAL SINGH(class
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12th)
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