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    Soyabean Milk Project Class 12

    Uploaded by

    Varun P
    The document is an acknowledgement and summary of a student's school project comparing soya bean milk to natural cow's milk. It acknowledges the guidance received from the school principal, project coordinator, mother, and lab assistant. It then provides a brief introduction stating that soya milk contains similar proteins and fats as cow's milk but has a slightly sour taste. The project involves preparing soya bean milk, heating samples of soya and cow's milk to different temperatures, adding culture to induce curd formation, observing results, and determining the best temperature for curd formation in each milk.

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    © All Rights Reserved
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    Soyabean Milk Project Class 12

    Uploaded by

    Varun P
    173 views8 pages
    The document is an acknowledgement and summary of a student's school project comparing soya bean milk to natural cow's milk. It acknowledges the guidance received from the school principal, project coordinator, mother, and lab assistant. It then provides a brief introduction stating that soya milk contains similar proteins and fats as cow's milk but has a slightly sour taste. The project involves preparing soya bean milk, heating samples of soya and cow's milk to different temperatures, adding culture to induce curd formation, observing results, and determining the best temperature for curd formation in each milk.

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    Enjoy class 12 investigation project of chemistry

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    pdfslide.net_soyabean-milk-project-class-12

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    The document is an acknowledgement and summary of a student's school project comparing soya bean milk to natural cow's milk. It acknowledges the guidance received from the school principal, project coordinator, mother, and lab assistant. It then provides a brief introduction stating that soya milk contains similar proteins and fats as cow's milk but has a slightly sour taste. The project involves preparing soya bean milk, heating samples of soya and cow's milk to different temperatures, adding culture to induce curd formation, observing results, and determining the best temperature for curd formation in each milk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    173 views8 pages

    Soyabean Milk Project Class 12

    Uploaded by

    Varun P
    The document is an acknowledgement and summary of a student's school project comparing soya bean milk to natural cow's milk. It acknowledges the guidance received from the school principal, project coordinator, mother, and lab assistant. It then provides a brief introduction stating that soya milk contains similar proteins and fats as cow's milk but has a slightly sour taste. The project involves preparing soya bean milk, heating samples of soya and cow's milk to different temperatures, adding culture to induce curd formation, observing results, and determining the best temperature for curd formation in each milk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 8

    Acknowledgement

    I express my sincere gratitude to Principal,

    Jagran Public School, Lucknow for his support in the preparation of the project.

    I gratefully acknowledge the guidance given by our project coordinator,

    Geetam 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, effect of 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 Mr. Ramayana for helping me out carrying out other chemical
    tests.

    Varun
    Class: XII "A"
    Board roll no:-

    Page 1 of 8
    CERTIFICATE
    This is to certify that the project report completed by
    AYUSH PARASHAR 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 ,JAGRAN PUBLIC SCHOOL ,
    LUCKNOW is according to the specification prescribed
    by CBSE , New Delhi.

    Page 2 of 8
    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. However, when it is kept for a long time at a temperature of 35 ± 50C ,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.

    Page 3 of 8
    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
    product with 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 soy milk nutrition is the potential to trigger
    allergies. Just like the milk protein casein, soy proteins can also lead to
    anaphylactic reactions, and these occurrences are more prevalent and more severe
    in children than in adults. Children who are sensitive to soy can 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 soy milk 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 dose of heart-healthy monounsaturated and
    polyunsaturated fatty acids that can effectively reduce your blood cholesterol
    level. The phytosterols in soy milk can further improve your heart conditions by
    controlling your blood pressure and preventing cholesterol absorption in your
    intestines. 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.

    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
    Page 4 of 8
    soy milk more filling for natural suppression of your appetite. Additionally, the
    monounsaturated fatty acids can inhibit fat absorption during 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 soy milk
    1
    7. Burner

    PROCEDURE:-
    Page 5 of 8
    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.

    OBSERVATION:-
    Type of milk Beaker no Temperature Quality of curd Taste of curd

    Cow milk 1 300C

    2 400C

    3 500C

    Soya bean milk 4

    5 400C

    6 500C

    Page 6 of 8
    RESULT:-
    For buffalo milk, the best temperature for the formation of good quality and tasty
    curd is……. o C and for soya bean milk, it is ……. 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 both 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.

    4. If the soya milk is kept outside for more than 12 hours in a metal container it gets
    spoiled.

    Page 7 of 8
    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.

    Page 8 of 8

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