Soyabean Milk Project Class 12

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Published on Jan 20, 2018

INVESTIGATORY PROJECT CLASS 12
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1. 1. Page 1 of 11 Acknowledgement I express my sincere gratitude to, Mrs. Aradhna Shahi, Principal, RPM Academy, Gorakhpur, for her support in the
preparation of the project. I gratefully acknowledge the guidance given by our project coordinator,Miss Sneha madam for the vision to foster the topic
“Preparation of soya bean milk and its comparison with the natural milk with respect to curd formation, effectof temperature and taste,” to me and also for
her encouragement in complementing the project. I also want to acknowledge my mother for her support in making soya milk. Our lab attendant Miss. Sneha
mam for helping me in carrying out other chemical tests. Sushant Yadav XII -C
2. 2. Page 2 of 11 Roll no:-178 CERTIFICATE This is to certify that the project report completed by SUSHANT YADAV on the topic “preparation of soya bean
milk and its comparison with the natural milk to curd formation, effect of temperature and taste”in the department of chemistry, RPM Academy, Gorakhpur is
according to the specification prescribed by CBSE, New Delhi.
3. 3. Page 3 of 11 Mr. AJAY AGARHARI Mrs. AradhanaShahi Project coordinator Principal HOD of chemistry AIM OF THE EXPIREMENT Preparation of
soya bean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste. INTRODUCTION… 1. Soy milk
contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate. 2. Natural milk is an opaque white fluid secreted
by the mammary glands of female mammal and its main constituent are proteins, carbohydrates, minerals, vitamins, fats and water and are a complete
balanced diet. 3. Fresh cow/buffalo milk is sweetish in taste while soya milk is little sour in taste.
4. 4. Page 4 of 11 4. However, when it is kept for a long time at a temperature of 35 ± 5 0C ,it becomes sour because of bacteria present in air. 5. Research has
refuted claims that soy affects bone mineral density. 6. These bacteria convert lactose of milk starts separating out as a precipitate. 7. When the acidity in milk
is sufficient and temperature is around 360C, it forms semi-solid mass, called curd. 8. Soy milk has same amount of protein as cow’s milk, though the amino
acid profile differ. It contains little digestible calcium as it is bound to the bean’s pulp, which is indigestible by humans. So as to counter this, many
manufacturers enrich their productwith calcium carbonate available to human digestion. 9. Soy milk is by nature much lower in calcium compared to cow's
milk. Even calcium-fortified soy milk loses to cow's milk in terms of the ease of absorption. The lactose in cow's milk catalyzes calcium uptake in the
intestines, so that more calcium can be absorbed. 10. Another setback regarding soymilk nutrition is the potential to trigger allergies.. Children who are
sensitive to soycan exhibit allergic symptoms such as hives, swelling and diarrhea if they drink soy milk. In more serious cases, they can have breathing
difficulties and other life- threatening syndromes. Drink Soy Milk to Protect Your Heart!!! 1. Elderly and heart patients are most suited to use soymilk as a
dairy alternative. Whole milk contains a significant amount of saturated fat and cholesterol which increase the risk of plaque formation and heart disease.
Skim milk does not have this problem, but it is watery and much less appetizing. Soy milk is naturally cholesterol free with an extra doseof heart-healthy
monounsaturated and polyunsaturated fatty acids that can effectively reduce your blood cholesterol level. Studies have shown that drinking soy milk can
lower your risks for atherosclerosis and strokes, making them an effective aid in prevention and treatment of heart diseases.
5. 5. Page 5 of 11 Switch to Soy Milk for Weight Control!! 1. Each cup of plain soy milk contains about 7 grams of sugar and 80 calories. Soy milk also
contains fiber which is not present in dairy milk. The extra fiber makes soy milk more filling fornatural suppressionof your appetite. Additionally, the
monounsaturated fatty acids can inhibit fat absorptionduring digestion and reduce the chance of fat storage. MATERIALS REQUIRED 1. Beakers 2. Grinder
and mixer 3. Measuring cylinder 4. Tripod-stand 5. Thermometer 6. Muslin cloth 7. Burner 8. Soya milk
6. 6. Page 6 of 11 PROCEDURE:- 1. About 150g of Soya beans is soaked in sufficient amount of water so that they are completely dipped in it. 2. Swollen
Soya beans are taken out and grind them to a very fine paste. 3. The paste is filtered through a muslin cloth; the clear white filtrate is soya bean milk. Its taste
is compared with buffalo milk. 4. About 50 ml of soya bean milk is taken in three other beakers and heated the up to 30°, 40°and 50°C respectively. 5. About
¼ spoonfuls curd is added to each of these beakers. The beakers are left undisturbed for 8hour and curd is formed. 6. Similarly, 50 ml of buffalo milk is taken
in three beakers and heated up to 30°, 40° and 50°C respectively. Again, about ¼ spoonfuls curd is added to each of these beakers. The beakers are left
undisturbed for 8hour and curd is formed.
7. 7. Page 7 of 11 OBSERVATION:- RESULT:- For buffalomilk, the best temperature for the formation of good quality and tasty curd is 40-50 o C and for soya
bean milk, it is 15-20. o C. 1. Natural milk is sweet in taste while soya bean milk is sour. 2. The curd formation takes place at a faster rate with increase in
temperature and in b oth type of milk. 3. In natural milk, fermentation take place faster at a higher temperature, leading to formation of larger amount lactic
Acid which imparts of sour taste. Type of milk Beaker no Temperature Quality of curd Taste of curd Cow milk 1 300 C 2 400 C 3 500 C Soya bean milk 4 5
400 C 6 500 C
8. 8. Page 8 of 11 4. If the soya milk is kept outside for more than 12 hours in a metal container it gets spoiled. BIBLIOGRAPHY:- 1. Comprehensive Practical
Chemistry – XII. 2. N.C.E.R.T Chemistry Text Book. 3. Wikipedia, the free encyclopedia 4. Scribd. 5. www.milkworld.com. CONTENTS
9. 9. Page 9 of 11 ACKNOWLEDGEMENT AIM OF THE PROJECT INTRODUCTION MATERIAL REQUIRED PROCEDURE
OBSERVATION RESULT BIBLIOGRAPHY SESSION – 2017-18
10. 10. Page 10 of 11 Civil Lines, Gorakhpur CHEMISTRY INVESTIGATORY PROJECT ON “Preparationof soya bean milkand its comparisonwith the natural
milk with respect to curd formation, effect of temperature and taste,” SUBMITTED TO :- MR. AJAY AGARHARI SUBMITTED BY :- SUSHANT YADAV
CLASS :- 12th C ROLL NO :- 178 SIGNATURE……………
11. 11. Page 11 of 11
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