BONAFIDE CERTIFICATE
This is to certify that ASHWINI KUMAR
VISHWAKARMA is a student of class XII ‘A’ has
successfully completed the laboratory work on the
investigatory project allotted under the guidance of Ms.
Deepti Seth (subject teacher) during the year 2025-26 in
partial fulfillment of Chemistry practical examination of
Central Board Of Secondary Examination (CBSE).
Ms. Deepti Seth Ms. Seema Tara
(PGT Chemistry) (Principal)
Army Public School, Army Public School
S.P. Marg, Lucknow. S.P. Marg, Lucknow.
(Signature of External Examiner)
ACKNOWLEDGMENT
• I have taken efforts in this project. However, it would not
have been possible without the kind support and help of my
friends and parents.
• I would like to thank my principal ma’am and school for
providing me with facilities required to do my project.
• I am highly indebted to my chemistry teacher Mrs Deepti
Seth ma’am for her guidance which has sustained my efforts
in all the stages of this project.
• I am also specially thankful to our lab assistant sir, as
because of his efforts we developed learning in our entire
class 11th and class 12th.
• Thanks to my parents for their continuous efforts and
encouragements.
• My thanks and appreciations also go to my fellow
classmates in developing the project and to the people who
have willingly helped me out with their abilities
INDEX
1. Introduction
2. Natural milk
3. Soybean milk
4. Aim
5. Requirements
6. Procedure
7. Observations
8. Result
9. Precautions
10. Bibliography
INTRODUCTION
Natural milk is an opaque white fluid secreted by the
mammary glands of female mammal. The main constituents
of natural milk are proteins, carbohydrates, minerals, vitamins
fats and water and is a complete balanced diet. Fresh milk is
sweetish in taste. However, when it is kept for a long time at a
temperature of 35 + or – 5 degree Celsius 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 a precipitate.
When the acidity in milk is sufficient and temperature is
around 36 degree Celsius, 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 by
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 and filtrate is soybean milk.
🐄 Natural Milk
Nutritional Highlights:
• Protein: Approximately 8 grams per 250 ml, offering a
complete amino acid profile essential for muscle repair
and growth.
• Calcium: Around 280 mg per 250 ml, supporting strong
bones and teeth.
• Vitamins & Minerals: Rich in vitamin B12, vitamin D,
riboflavin, and phosphorus, contributing to overall health.
• Fat Content: Varies by type; whole milk contains higher
saturated fats, while low-fat options reduce fat intake.
Health Benefits:
• Bone Health: High calcium and vitamin D content
promote bone density and strength.
• Muscle Maintenance: Complete proteins aid in muscle
repair and growth.
• Nutrient Absorption: Contains nutrients that enhance
the absorption of other essential vitamins and minerals.
Considerations:
• Lactose Intolerance: Individuals with lactose
intolerance may experience digestive discomfort.
• Saturated Fat: Whole milk's higher saturated fat content
may not align with heart-healthy dietary guidelines.
• Environmental Impact: Dairy farming has a higher
environmental footprint compared to plant-based
alternatives.
🌱 Soy Milk
Nutritional Highlights:
• Protein: Approximately 7–8 grams per 250 ml, providing
plant-based protein comparable to cow's milk.
• Calcium: Varies; fortified versions can match or exceed
cow's milk levels.
• Vitamins & Minerals: Often fortified with vitamin B12,
vitamin D, and riboflavin.
• Fat Content: Contains unsaturated fats, beneficial for
heart health.
Health Benefits:
• Heart Health: Low in saturated fat and cholesterol-free,
supporting cardiovascular health.
• Hormonal Balance: Isoflavones in soy may have
beneficial effects on hormonal balance and may reduce
the risk of certain cancers.
• Lactose-Free: Suitable for individuals with lactose
intolerance or dairy allergies.
Considerations:
• Nutrient Absorption: Contains phytic acid, which may
inhibit the absorption of certain minerals.
• Taste Profile: Some individuals may find the "beany"
flavor less appealing.
• Fortification Variability: Nutrient levels can vary;
choosing fortified versions ensures adequate intake of
essential vitamins and minerals.
Aim :- Preparation of soybean milk and its comparison with
respect to curd formation, effect of temperature and taste.
Requirements :- 1. Beakers
2. Pestle
3. Mortar
4. Measuring cylinder
5. Muslin cloth
6. Soybeans
7. Buffalo milk
8. Curd
9. Distilled water
Procedure :-
1. Soak about 150g of soybeans in sufficient amount of water
so that they are completely dipped in it. Keep them dipped for
24 hours.
2. Take out swollen soybeans and grind them to a very fine
paste with a pestle-mortar.
3. 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.
4. Take 50ml of buffalo milk in each of the three beakers
labeled as 1,2 and 3 and heat the beakers to 30, 40 and 50
degree Celsius respectively. Add ¼ spoonful curd to each of
the beakers. Mix well with a spoon and leave the beakers
undisturbed for 8 hours and curd is ready.
5. Similarly, take 50ml of soybean milk in each of the three
other beakers labeled as 4, 5 and 6 and heat the beakers to 30,
40 and 50 degree Celsius respectively. Add ¼ spoonful curd
to each of the beakers. Mix well with a spoon and leave the
beakers undisturbed for 8 hours and curd is ready.
Result :- For buffalo milk, the best temperature for formation
of good quality and tasty curd is 30-33 degree Celsius and for
soybean milk, it is 35-45 degree Celsius.
Precautions :-
1. Follow the instructions carefully.
2. Maintain proper distance while heating the milk.
3. take precise and accurate measurements of the milks while
conducting the experiment.
4. keep the track of time to avoid overheating.
BIBLIOGRAPHY
For successfully completing my project file I have taken help
from the following websites :-
1. [Link]
2. [Link]
3. google images
4. Microsoft office
5. Microsoft edge