2024-2025

CHEMISTRY PROJECT
On

“PREPARATION OF SOY
MILK AND ITS
COMPARISON WITH THE
NATURAL MILK W.R.T
CURD FORMATION,
EFFECT OF
TEMPERATURE, ETC”

Submitted by - Tenzin Engsel Bhutia

Class - 12 Science ‘C’
Roll No. - 26
 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 student
‘TENZIN ENGSEL BHUTIA’ of Class XII
SCIENCE ’A’ under the guidance of ‘Mr. TINKU
SAHA’ in the partial fulfilment of curriculum of
CENTRAL BOARD OF SECONDARY
EDUCATION (CBSE) in the year of 2024-2025.

____________ _____________
INTERNAL EXTERNAL
EXAMINER EXAMINER
ACKNOWLEDGEMENT
I would like to express my deepest gratitude to those who have
contributed to the completion of this investigatory project on
‘Preparation of soya bean milk and its comparison with the natural
milk with respect to curd formation, effect of temperature and taste’.
Firstly, I extend my sincere thanks to my Chemistry teacher, ‘Mr.
Tinku Saha’, whose guidance and support were invaluable
throughout the research and experimentation process.
I am also grateful to ‘G.D. Goenka Public School, Siliguri’ for
providing the necessary facilities and resources that enabled me to
conduct the experiments effectively.
Furthermore, I would like to thank my classmates and friends for
their encouragement and assistance during the data collection and
analysis phase.
Lastly, I would like to acknowledge the contributions of my family
for their unwavering support and understanding during the time I
dedicated to this project.
Their collective efforts have been instrumental in the successful
completion of this investigatory project.
INDEX
• INTRODUCTION
•MANUFACTURING PROCESS
• NUTRITION AND HEALTH
INFORMATION
• EXPERIMENT
• 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 soymilk 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 manufacturer’s now offer flavoured 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, vitamin D, and certain B
vitamins. Highly concentrated flavourings, 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 ofharmful 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
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 ℃, 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,
case in of the milk starts separating out as a precipitate. When the acidity
in milk is sufficient and the temperature is around 35℃, 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 flavour.
Soybean milk is solid after adding sugar and flavours.
• 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℃
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℃, 40℃ and 50℃
respectively.
7) Add ¼ spoonful curd to each of these beakers. Leave
the beakers undisturbed for 8 hours and curd is formed.

•OBSERVATIONS…
•RESULT…
1) Natural milk is sweet in taste while soybean milk is not.
2) Curd formed from natural milk at higher temperature is sourer.
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 good quality
curd is = 50℃.
For soybean milk, the best temperature for formation of good
quality curd is =40℃.

•PRECAUTIONS …
▪ Observe the readings of the thermometer carefully.
▪ Carefully soak the soybeans for 24 hours.
▪ Use only muslin clothes for the filtration.
BIBLIOGRAPHY…
▪ [Link]
[Link]
▪ NCERT Chemistry - Class 12
▪ Comprehensive Class 12 Chemistry Practical
▪ [Link]
[Link]
▪ [Link]
[Link]