PODAR

INTERNATIONAL
SCHOOL

Topic:

Preparation of Soyabean
CHEMISTRY milk and its comparison
with the natural milk.
INVESTIGATORY
PROJECT

2019-20 Submitted to:

Ms. Neelam Agrawal

(Chemistry teacher)

Dnyaneshwari Nemade
Class: XII-Science
Registration no. :2700007
I feel proud to present my Investigatory project of Chemistry on the
topic: “Preparation of Soyabean milk and its comparison with the
natural milk with respect to curd formation, effect of temperature and
taste”. During my research of this project, I came across many new
things to which I was unknown.

This project wouldn’t have been feasible without the proper and
rigorous guidance of my Chemistry teacher – MS. NEELAM AGRAWAL
who guided me throughout this project, encouraged me and provided
all facilities that I required to complete this project.

I would extent my gratitude to our school principle MR. VINAY

KUMAR UPADHYAY for providing a proper infrastructure and all
other facilities required for students. He has taken care of all things;
providing good knowledge to my peer-mates in their project too.

I am thankful to and fortunate enough to get constant encouragement,

support and guidance from all Teaching staffs which helped me in
successfully completing my project work.

I take this opportunity to express my deep sense of gratitude for my

parents for invaluable guidance, constant encouragement, constructive
comments, sympathetic attitude and immense motivation which has
sustained my effort at all stages of my life.

I would also like to thank CBSE for taking up the best project topics for
their students through which the students can learn new, interesting
and different things which they don’t have in their academics.

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This is to certify that Dnyaneshwari Nemade, a student of class
XIIth-Science of PODAR INTERNATIONAL SCHOOL,BHUSAWAL
has successfully completed the research project in chemistry on the
topic “Preparation of Soyabean milk and its comparison with the
natural milk with respect to curd formation, effect of temperature
and taste” under the guidance of MS. NEELAM AGRAWAL
(chemistry teacher) during the year 2019-2020 in particular
curriculum of Central Board of Secondary Education(CBSE).

This project is absolutely genuine and does not indulge in

plagiarism of any kind. The references taken in making this project
have been declared at the end of this report.

Signature Signature Signature

(Chemistry Teacher) (Examiner) (Principal)

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 Introduction 5
 Preparation of Soy milk 6
 Uses 7
 Advantages 8
 Disadvantages 9
 Experiment 10
 Aim
 Materials
 Theory
 Procedure
 Observation
 Conclusion

 Bibliography 13
 Word Dictionary 14

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Introduction
Natural milk is an opaque white fluid secreted by the
mammary gland of female mammals. The main constituent of
natural milk are proteins, carbohydrates, minerals, vitamins, fats
and water and is a complete balanced diet in itself.
Fresh milk is sweetish in taste. However, when it is kept for a
long time at a temperature of 35±5°C 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 precipitate. When the acidity in milk is
sufficient and temperature is around 36°C, it forms semi solid mass,
called curd.
Soy milk, also known as soymilk, and soya milk, is a plant-
based drink 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 a natural by-
product of the manufacture of tofu. It became a common beverage
in Europe and North America in the later half of the 20th century,
especially as production techniques were developed to give it taste
and consistency more closely resembling dairy milk.
Soyabean milk is made from soy beans. It resembles natural
milk. The main constituents of Soyabean milk are proteins,
carbohydrates, fats, minerals and vitamins. It is prepared be keeping
Soyabeans dipped in water for some time. The swollen Soyabeans
are then crushed to a paste which is then mixed with water. The
solution is filtered and filtrate is soyabean milk.

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Preparation of Soy milk
Soy milk is made from whole soybeans or full-fat soy flour. 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. The ratio of water to beans on a weight basis is 10:1 for
traditional soy milk. The resulting slurry or purée is brought to a
boil in order to improve its taste properties by heat inactivating
soybean trypsin inhibitor, improve its flavor, and to sterilize the
product. 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 filtration.
Processing requires the use of an anti-foaming agent or natural
defoamer during the boiling step. Bringing filtered soy milk to a boil
avoids the problem of foaming. It is generally opaque, white or off-
white in color, and approximately the same consistency as cow's
milk. Quality attributes during preparation include germination time
for the beans used, acidity, total protein and carbohydrates, phytic
acid content, and viscosity.

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Uses
1. Along with similar vegetable-based "milks", like almond and rice
milk, soy milk may be used as a substitute for dairy milk by
individuals who are vegan or lactose intolerant.
2. Soy milk is used in many kind of Japanese cuisine uses soy milk to
make yuba and as an occasional base for nabemono.
3. In Korean cuisine, soy milk is used as the broth for making kong-
guksu, a cold noodle soup eaten mostly in summer.
4. In the west, soy milk is found in many vegan and vegetarian food
products and can be used as a replacement for cow's milk in many
recipes.
5. Soy milk is also used in making imitation dairy products such
as soy yogurt, soy cream, soy kefir and soy-based cheese
analogues.
6. As the taste of commercial soy milk improves more and more
people are drinking it as enjoyment. But many people drink soy
milk for the added health benefits.

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Advantages
1. Milk Alternative:
For those with a dairy or nut allergy or lactose intolerance, soy milk is a
valuable alternative for such individuals to enjoy. Additionally, soy milk
matches the protein content of cow's milk with 8 grams, while being lower
in carb content (9 grams compared to 12 grams found in dairy milk).

2. Plant-Based Protein:
Individuals following a vegetarian or vegan lifestyle, or simply reducing
animal products, are at an increased risk of consuming inadequate protein.
Soy milk is an animal free, plant-based protein!

3. Heart Health:
Soy milk may reduce heart-related conditions in more ways than one.
Firstly, soy milk is naturally absent of cholesterol and saturated and trans
fats; the trio supporting healthy lipid levels. Additionally, the U.S. Food and
Drug Administration (FDA) suggests consuming 25 grams of soy protein
daily may lower heart disease risk.

4. Bone Health:
New research, published in the Federation of American Societies for
Experimental Biology (FASEB), suggests childhood consumption of soy
reduces the risk of bone degradation in later life stages. Additionally, the
calcium and vitamin D found in fortified soy milk products is one bone-
strengthening duo.

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Disadvantages
1. Breast Cancer Risk:
The claim of soy increasing cancer initially questioned its intake. Soy is
suggested to mimic estrogen, the primary female hormone that is responsible
for the development and maintenance of female characteristics. In a nutshell,
high levels of estrogen are suggested to increase breast cancer risk.
Confusingly, though, some research suggests soy may even lower the risk.

2. Male Infertility:
Like breast cancer risk, men raised high concern after news claims suggested
a link between male infertility and soy. Mostly in regards to sperm count,
soy may create the risk of male infertility, or the difficulty of getting a
female partner pregnant. Some studies have demonstrated that a diet rich in
soy lowers sperm concentrations.

3. Insufficient Muscle Growth:

Specifically, soy protein may not be the most effective post-workout
supplement of choice. If choosing between soy and dairy milk, dairy takes
precedency mostly related to its muscle-stimulating whey protein content.

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Experiment
Aim: Preparation of Soyabean milk and its comparison with
the natural milk with respect to curd formation,
effect of temperature and taste.

Materials:
 Beakers
 Pestle and Mortar,
 Measuring cylinder
 Glass rod
 Tripod stand
 Thermometer
 Muslin cloth
 Burner
 Soyabeans
 Buffalo milk
 Fresh curd
 Distilled water.

Theory:
Soy milk (also called Soya milk, Soymilk, Soyabean milk, or Soy juice) and
sometimes referred to as Soy drink/beverage is a beverage made from
soyabeans. A stable emulsion of oil, water, and protein. It is produced by
soaking dry soyabeans and grinding them with water. Soy milk contains about
same proportion of protein as cow’s milk: around 3.5%; also 2% fat, 2.9%
carbohydrates, and 0.5% ash. Soy milk can made at home with traditional
kitchen tools or with a soy milk machine. The coagulated protein from soy
milk can be made into tofu; just as diary milk can be made into cheese.

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 Procedure:
1. Soak about 150g of Soyabeans in different amount of water so that they
are completely dipped in it. Keep them dipped for 24 hours.
2. Take out swollen Soyabeans and grind them to a very fine paste with a
pestle and mortar.
3. Add about 250mL of water to this paste and filter it through a muslin
cloth. Clear white filtrate is Soyabean milk. Compare its taste with
buffalo milk.
4. Take 50mL of buffalo milk in three beakers (labelled as 1, 2, and 3) and
heat the beakers to 30°C, 40°C and 50°C respectively. Add ¼ spoonful
curd to each of the beakers. Leave the beakers undisturbed for 8 hours
and curd is ready.
5. Similarly, take 50mL of Soyabean milk in three other beakers (labelled
as 4, 5, 6 ) to 30°C, 40°C, and 50°C respectively. Add ¼ spoonful curd to
each of these beakers. Mix well with a spoon and leave the beakers
undisturbed for 8 hours and curd is formed.

Observation:

Type of milk Beaker No. Temperature Quality of curd Taste of curd

30°C Perfectly dense,
1 Sour
semi solid
Comparatively
Buffalo milk 2 40°C Less sour
watery
3 50°C Highly watery Tasteless

4 30°C Almost dense Almost sour

Semi solid, little bit

Soyabean milk 5 40°C Sour
watery

6 50°C High water content Tasteless

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Result:
For buffalo milk, the best temperature for formation of good quality and tasty
curd is 30-33°C and for Soyabean milk, it is 35-40°C.

Conclusion:
Both natural milk and soya milk have almost same constituents except the
presence of lactose in natural milk. Soya milk can easily be used as an effective
alternative for people whose diet is lactose free. But on the other hand natural
milk curd requires lesser time than soya milk curd also requires and room
temperature for its formation whereas soya milk curd requires temperature
slightly greater than room temperature.

Comparison Chart:

Buffalo milk Soyabean milk

Source Mammal (usually cow or buffalo) Soya beans

Lactose Contains lactose Lactose-free

Vegetarian Yes Yes

Vegan No Yes
Protein 3.22 g 3.27g

Carbohydrates 5.26 g 6.28g

Polyunsaturated fat 0.195 g 0.961g

Calcium 113 mg (11%) 25mg (3%)

Magnesium 10 mg (3%) 25mg (7%)

Thiamine (vit. B1) 0.044 mg (4%) 0.060 mg (5%)

Saturated Fat 1.865 g 0.205 g

Riboflavin (vit. B2) 0.183 mg (15%) 0.069 mg (6%)

Potassium 143 mg (3%) 118 mg (3%)

Sodium 43 mg (3%) 51 mg (3%)

Energy 60kcal 54kcal

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Bibliography
 Introduction:
 https://thechemistryguru.com/chemistry-
project/chemistry-project-preparation-soyabean-
milk/
 Experiment:
1. Materials:
 https://www.scribd.com/document/254687378/Prep
aration-of-Soyabean-Milk-and-Its-Comparison-With-
Natural-Milk-2
2. Theory:
 https://www.seminarsonly.com/Engineering-
Projects/Chemistry/Preparation-of-Soyabean-
Milk.php
3. Comparison Chart:
 https://www.diffen.com/difference/Buffalo_ Milk_vs
Soy_Milk

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Word Dictionary
1. Rehydration: The process of putting water into someone's body when
they are suffering from dehydration ( a lack of water).

2. Trypsin: A digestive enzyme which breaks down proteins in the small

intestine, secreted by the pancreas as trypsinogen.

3. Defoamer: Anything which removes foam or prevents foam from

forming.

4. Phytic acid: It is a six fold dihydrogenphosphate ester of inositol

(specifically, of the myo isomer), also called inositol hexakisphosphate
(IP6) or inositol polyphosphate.

5. Precedence: The condition of being considered more important than

someone or something else; priority in importance, order, or rank.

6. Nabemono: ("cooking pot" + mono "thing"), or simply nabe, is a

variety of Japanese hot pot dishes, also known as one pot dishes and
"things in a pot."

7. Vegan: a person who does not eat or use animal products.

8. Yuba: Dried tofu skin; the film that forms on top of a vat of boiling soy
milk.

9. Nutshell: very briefly, giving only the main points

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