Project Title:

Preparation of Soy
Milk and its
Comparison with
Natural Milk with
Respect to Curd
Formation, Effect of
Temperature, and
Taste
 Objective:
To prepare soy milk
and compare its curd
formation, effect of
temperature, and
taste with natural
milk
 Introduction:
Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by
soaking and grinding soybeans, boiling the mixture, and filtering out remaining
particulates. It is a stable emulsion of oil, water, and protein. Its original form is an
intermediate product of the manufacture of tofu. Originating in China,[3] it became a
common beverage in Europe and North America in the latter half of the 20th century,
especially as production techniques were developed to give it a taste and
consistency more closely resembling that of dairy milk. Soy milk may be used as a
substitute for dairy milk by individuals who are vegan or lactose-intolerant or have
a milk allergy.

Soy milk is also used in making imitation dairy products such as soy yogurt, soy
cream, soy kefir, and soy-based cheese analogues.[4][5] It is also used as an
ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise,
and baked goods.[6]

A cup (243 mL) serving of a generic unsweetened commercial nutrient-fortified brand of soy
milk provides 80 calories from 4 g of carbohydrates (including 1 g of sugar), 4 g of fat and
7 g of protein.[37] This processed soy milk contains appreciable levels of vitamin A, B
vitamins, and vitamin D in a range of 10 to 45% of the Daily Value,
with calcium and magnesium also in significant content.[37]

Soy milk is made from whole soybeans or full-fat soy flour.[27] The dry beans are soaked in
water for a minimum of three hours up to overnight depending on the temperature of the
water. The rehydrated beans then undergo wet grinding with enough added water to give the
desired solids content to the final product which has a protein content of 1–4%, depending
on the method of production.[27] The ratio of water to beans on a weight basis is 10:1 for
traditional soy milk.[27] The resulting slurry or purée is brought to a boil to improve its taste
properties (see "Soy odor" below), by heat inactivating soybean trypsin inhibitor, and to
sterilize the product.[27][6] Heating at or near the boiling point is continued for a period of time,
15–20 minutes, followed by the removal of insoluble residues (soy pulp fiber) by
straining/filtration
 History of Soy Milk:
The earliest record of soybean milk is on a stone slab of the Eastern Han
dynasty unearthed in China, on which is engraved a description of the making of soy
milk in ancient kitchens.

A tofu broth (doufujiang) c. 1365 was used during the Mongol Yuan.[1][2] As doujiang,
this drink remains a common watery form of soy milk in China, usually prepared from
fresh soybeans. The compendium of Materia Medica, which was completed in 1578,
also has an evaluation of soymilk. Its use increased during the Qing dynasty,
apparently due to the discovery that gently heating doujiang for at least 90
minutes hydrolyzed or helped to break down its
undesirable raffinose and stachyose, oligosaccharides, which can
cause flatulence and digestive pain among lactose-intolerant adults.[14][15] By the 18th
century, it was common enough that street vendors were hawking it;[16] in the 19th, it
was also common to take a cup to tofu shops to get hot, fresh doujiang for breakfast.
It was already often paired with youtiao, which was dipped into it.[17] The process was
industrialized in early Republican China. By 1929, two Shanghai factories were
selling over 1000 bottles a day, and another in Beijing was almost as productive
itself.[18] Following disruption from the Second World War and the Chinese Civil War,
soy milk began to be marketed in soft drink-like fashion in Hong Kong, Singapore,
and Japan in the 1950s.[19]

Soymilk was mentioned in various European letters from China beginning in the 17th
century.[20] "Soy milk" entered the English language (as "soy-bean milk") in an
1897 USDA report.[21][22] Li Yuying established Caséo-Sojaïne, the first soy milk
"dairy", in Colombes, France, in 1910; he received the first British and American
patents for soy milk manufacturing in 1912 and 1913.[18] J.A. Chard began production
of "Soy Lac" in New York City, United States, in 1917.[18] Harry W. Miller—an
American businessman forced to relocate his factory from Shanghai owing to World
War II—was similarly compelled by the US Department of Agriculture and the US
dairy industry to use the term "Soya Lac" rather than "soy milk".[18] John Harvey
Kellogg had been working with what he called "soymilk" at his Battle Creek
Sanitarium since 1930, but was similarly compelled to market his acidophilus-
enriched beverage as "Soygal" when it began commercial production in 1942.[23]
 Benefits of soy milk:
Soy milk offers benefits like being a complete plant-based protein, supporting heart
health by lowering bad cholesterol (LDL) and blood pressure, and providing
isoflavones that can ease menopause symptoms and potentially reduce cancer risk
(breast, prostate). It's often fortified with calcium and vitamins, making it a nutritious,
lactose-free dairy alternative that aids weight management, bone health, and
reduces inflammation, while being low in saturated fat and naturally cholesterol-
free.

Heart Health
 Lowers Cholesterol: Soy protein and isoflavones help reduce LDL ("bad")
cholesterol and triglycerides.

 Manages Blood Pressure: Rich in potassium and healthy fats, it supports lower
blood pressure.
Cancer Prevention
 Reduces Risk: Isoflavones are linked to a lower risk of breast and prostate cancer.
Menopause & Bone Health
 Eases Symptoms: Phytoestrogens in soy can help reduce hot flashes and other
menopause symptoms.

 Strengthens Bones: Isoflavones may protect against bone fractures and

osteoporosis.
 Comparison with
Natural Milk:
1) Curd Formation Comparison:
MILK TYPE CURD FORMATION

SOY MILK FORMS SOFT , LOOSE CURD

NATURAL MILK FORMS FIRM, TIGHT CURD

*Soy milk curds are softer due to differences

in protein structure.
 2) Effect of Temperature
TEMPERATURE SOY MILK

ROOM TEMPERATURE STABLE

40*C STARTS TO CURDLE

80*C CURDLES COMPLETELY

*Both milks curdle at high temperatures,

but soy milk is more prone to curdling.
 3) Taste Comparison
ATTRIBUTE SOY MILK NATURAL MILK

TASTE NUTTY,SLIGHTLY CREAMY,SWEET

SWEET
TASTE THIN,WATERY THICK,CREAMY

*Taste preferences vary, but soy milk is a good

alternative for those with dairy intolerance
Advantages and Disadvantages
of soy milk:

Advantages of soy milk:

- Lactose intolerance
- Cholesterol-free
- Environmentally friendly

Disadvantages of soy milk:

- May contain phytoestrogens
 Summary of Findings:
The project compared soy milk and natural milk
with respect to curd formation, effect of
temperature, and taste. The results showed:

1. Curd Formation: Soy milk forms soft, loose

curds, while natural milk forms firm, tight curds.
2. Effect of Temperature: Both milks curdle at
high temperatures (80°C), but soy milk is more
prone to curdling.
3. Taste: Soy milk has a nutty, slightly sweet
taste, while natural milk is creamy and sweet.

Overall, soy milk is a viable alternative to natural

milk, especially for those with lactose
intolerance or dietary restrictions. However, it
has a different texture and taste profile.
Thank you