Session:2023-24

Investigatory project of chemistry on

“Preparation of soyabean milk
and its comparison with natural milk
with respect to curd formation, effect
of temperature, etc.”
Submitted By- Purab Rout

Class- XII

Roll No-

Under the supervision of-

Mr Kishore Chandra Panda
 BONAFIDE CERTIFICATE

This is to cer fy that this project report on Prepara on of

soyabean milk and its comparison with natural milk with
respect to curd forma on, effect of temperature, etc. is a
bonafide record of work done by Purab Rout Guidance English
Medium School, Bhubaneswar bearing roll no___________
who carried out the project work for the fulfillment of AISSCE
examina on of CBSE under my supervision and guidance
during the session 2023-24.

(Mrs. Suhasini Pa naik) Principal

Guidance E.M School

(Mr Kishore Chandra Panda)

HOD of Chemistry
 CERTIFICATE

This is to cer fy that Purab Rout a student of class-XII has

sucessfully completed the project work under the guidance of
Mr Kishore Chandra Panda during the session 2023-24, in
par al fulfillment of prac cal examina on conducted by
AISSCE, New Delhi.

Signature of external examiner

Signature of chemistry teacher

(Mr Kishore Chandra Panda)
 ACKNOWLEDGEMENT

I would like to express a deep sense of thanks and gra tude to

my project guide Mr Kishore Chandra Panda sir for guiding me
immensely through the course of the project. He always
evinced keen interest in my work. His construc ve advice and
constant mo va on have been resposible for the successful
comple on of this project.
My sincere thanks goes to Mrs. Suhasini Pa naik, our Principal
Madam, for her coordina on in extending every possible
support for the comple on of this project.
Last but not the least, I would like to thank all those who had
helped me directly or indirectly towards comple on of this
project.

Purab Rout
Class-XII(2023-24)
Guidance E.M. School, Bhubaneswar-751019
 CONTENTS

 Introduction
 Theory
 Aim of experiment
 Requirements or apparatus
required
 Procedure
 Observations
 Data analysis
 Result
 Images
 Conclusion
 Bibliography
INTRODUCTION
NATURAL MILK is an opaque white fluid secreted
by the mammary gland of female mammals. The
main cons tuents of natural milk are:
1. Proteins
2. Carbohydrates
3. Minerals
4. Vitamins
5. Fats
6. Water
It is a complete balanced diet in itself. Fresh milk
is Swee sh in taste. However, when it is kept for a
long me at a temperature of 30-40 degree
Celsius it becomes sour because of bacteria
present in air. These bacteria convert lactose of
milk into lac c acid which is sour in taste. In acidic
condi ons casein of milk starts separa ng out as
precipitate. When the acidity in milk is sufficient
and temperature is around 36 degree Celsius, it
forms semi solid mass called curd.
SOYABEAN MILK is a high protein, iron-rich milky
liquid produced from pressing ground, cooked
soyabeans. Creamy white soya milk resembles
cow's milk but in fact differs from its dairy
counterpart in a no. of ways. Not only is it higher
in protein and iron content, but it is cholesterol-
free, low fat. and low sodium, it is, however, lower
in calcium and must be for fied with calcium
when given to growing children. Those who are
allergic to cow's milk or are unable to digest
lactose, the natural sugar found in cow's milk, find
soya milk easy to digest since it is lactose-free.
Those who are calorie-conscious can purchase
reduced fat soya milk (called lite soya milk) but
this is o en lower in protein as well. Some not
enjoy well. do the taste of original soya milk, so
manufacturer now offer flavoured soya milk. Soya
milk can be subs tuted for milk in nearly any
recipe. Those who merely want to boost protein
intake o en add powdered soya milk to other
beverages, others find it economical to purchase it
in powder form and then make soya milk when
they add water to the powder Children under one
year of age should be given formula of soya milk
specifically developed with their nutri onal needs
in mind. Soya milk requires only soyabeans and
water (and steam) for its crea on. Soya milk is
nearly always for fied with calcium, vitamin D and
certain B vitamins. Highly concentrated
flavourings, such as vanilla, carob, chocolate, and
almond are o en added to the finished product.
THE MANUFACTURING PROCESS
The soyabean is a low acid food and as such, is a
good host for the breeding of harmful bacteria.
Thus, the manufacturing process is "asep c,"
meaning that at a certain point in its produc on,
the soya milk is sealed off from any air because it
might introduce dangerous bacteria into the
product. The development of successful,
affordable asep c produc on of soya milk has
been of tremendous importance in the mass
produc on of this beverage. The ini al phases of
the produc on of soya milk do not have to be
sealed off to air only later does this happen.

PROCURING THE RAW MATERIALS

Soya milk manufacturers very o en work directly
with farmers so that the kind of soya bean that
produces good soya milk is grown (one
manufacturer gives the farmers the seeds for the
soyabeans they require), Generally soya milk
producers seek large soyabean called clear hilum.
Once the soyabeans are harvested and brought to
the plant, the beans are cleaned in a grain
elevator or bin on or off premises. The process
may begin with the blending together of 4-6 tons
soyabeans at one me. Some factories have two
or more produc on lines running at one me, and
does use several tons of soyabeans in a day.

DE-HULLING
The soyabeans are steamed and split in half. This
loosens the hull on the bean. A vacuum suck off
the hulls.

INVALIDATING THE INDIGESTIBLE ENZYME

Next, soyabeans must be cooked in order to in
validate, or counteract, a specific enzyme which
makes then indiges ble to humans. This cooking
occurs in the enzyme invalidator in which the de-
hulled soyabeans are cooked using high pressure,
water, and high temperature (crea ng very hot
live steam) invalidates that enzyme.
ROUGH GRINDING
The cooked soyabeans then fall into the first rough
grinder or mill. Water is added to that machine
and the bean pieces are roughly ground in this
first milling.

FINER GRINDING
Although they have been ground once, the cooked
soyabeans are s ll rather coarse. Thus, the fine
grinder further pulverizes the bean pellets into
small par cles. The hot slurry is white in colour
with minuscule par cles of insoluble soyabean
par cles.

EXTRACTING
A large centrifuge is then used to extract the ny
bits of soyabeans that are insoluble and can’t be
included in the finished product. These par cles
are separated from the soya milk slurry using a
centrifuge. A rubber roller presses the soya milk
slurry against the surface of a drum within the
centrifuge forcing the liquid inside the drum while
the fibres remain on the outside of the drum. The
drum is then scraped of these fibres. These
soyabean fibres are physically removed from the
produc on process at this me. This waste soya
fibre is called okra and it resembles mashed
potatoes. A separate process dries the okra for
use other than human consump on. The fibre-less
soya liquid is raw soya milk at this point and is
referred to in the industry as Jun.

Good quality soyabeans are harvested, cleaned,

hulled, and pressure cooked. Next, the cooked
soyabeans are ground by a number of grinders
that transform the beans into milky slurry. The
slurry is placed in a centrifuge that extracts any
insoluble bits of bean. The separated soya liquid
called Jun is blended with vitamins, flavourings,
and sugar and then sterilized and homogenized.
The hot milk is cooled and packaged in such a way
that it is never exposed to air.

BLENDING
The Jun is injected into large tanks and
flavourings, sugar, and vitamins are mixed
separately in smaller tanks. Ingredients of the
smaller tank are infused into the larger tanks, thus
blending the flavours with the raw milk.

ASEPTIC STERILIZING
At this point, it is essen al that the sun be sealed
within the equipment un l the end of the
manufacturing process (including packaging) in
order to keep out air and ambient bacteria and
germs that can grow in low-acid soya milk.
Steriliza on occurs with pressure and very hot
temperatures within a vacuum for short period of
me.

HOMOGENIZING
From the sterilizer, the hot milk is sent to the
homogenizer. This breakdown down the fat
par cles and prevents them from separa ng from
the rest of the mixture in the homogenizer, which
is essen ally a high pressure piston pump, the is
blended as it is drawn into the pump cylinder and
then forced back out in a repe ve mo on.

COOLING
Next, the hot milk is piped to the cooling tank.
Here, the hot milk passes next to cold plates that
lower the temperature of the soya milk to room
temperature.

STORING
The cooled milk is sent to the asep c (sealed)
tanks and held here in prepara on for packaging
Here, the soya milk is refrigerated, pressurized,
and sealed to ensure no bacteria thrives in the
milk.

PACKAGING
A very important part of the produc on is the
asep c packaging of the product. Packaging
machines have been developed for this product
that is able to mechanically package the product
without exposing it to air. The cooled milk is sent
to this packaging machine which has a ribbon of
flat packaging (cardboard) threaded into it. As the
milk runs through the machine, the packaging
surrounds the milk and a cu er cuts through the
cardboard packaging and the milk, simultaneously
folding the package and sealing the milk within it.
A machine glues a plas c spout onto the sealed
package. From here, the product is sent to an
automa c sorter that packs a case and places it on
a pallet. A modern factory is able to produce as
many as 18,000 packages of soya milk in an hour.
QUALITY CONTROL
Quality control begins with acquiring high quality
soyabean for the produc on of soya milk. The
beans considered most desirable for the process
are called hilum, with a white (or colourless) hilum
on the body of the bean.
While the soyabean is generally bland, the clear
hilum variety is considered more flavourful. A
number of soya milk producers market their
product as organic and beans purchased from
farmers for soya milk must be cer fied organic
order to be u lized. The produc on of soya milk
must be me culously monitored to ensure that no
bacteria grow in the low acid medium. Thus,
many factories include over 206 quality control
checkpoints in this produc on Temperatures of
water, steam, and the monitoring of pressure is
essen al in this process. In addi on the product
constantly analysed as a sample of the product is
taken off the line every 10 minutes and checked
for pH, temperature, and bacterial growth (many
samples are cultured). Because the product is
sealed off from the workers for much of the
produc on, visual checks occur primarily as the
product comes off the line. Here, workers check to
ensure packages are properly sealed.

BYPRODUCTS/WASTE
Un l recently, the unusable okra was a significant
waste problem for many soya milk produc on
plants. Okra, the insoluble fibres that is removed
from the raw soya. Now, soya milk producers send
the okra to a drying machine which takes the
moisture out of the okra, transforming it into a
high-fibres & protein animal feed. The dried okra
is now sold to farmers for feed, thus elimina ng a
storage and waste problem at most soya milk
plants. It has proven to be invaluable to farmers
who raise organically fed animals because many
soya milk producers only take in organically grown
soyabeans. Thus, the dried okra feed produced
from these beans is organic & acceptable feed.
AIM OF THE EXPERIMENT
Prepara on of soya bean milk & its comparison
with the natural milk with respect to curd
forma on, effect of temperature and taste.

REQUIREMENTS
Beakers, Pestle and mortar, Measuring cylinder,
Glass rod, Tripod stand, Thermometer, Muslin
doth Burner, Soya beans, Buffalo milk, Fresh curd,
Dis lled water.

PROCEDURE
Soak about 150g of Soya beans in sufficient amt.
of water so that they are completely dipped in
it.
Take out swollen Soya beans and grind them to
a very fine paste and filter it through a muslin
cloth. Clear white filtrate is soya bean milk.
Compare its taste with buffalo milk.
>Take 50 ml of soya bean milk in three other
beakers and heat the beakers to 30%, 40 and
50'c respec vely.
 Add spoonful curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and
curd is formed.
 >Similarly, take 50 ml of buffalo milk in three
beakers and heat the beakers to 30", 40 and
50°C respec vely. Leave these beakers
undisturbed for 8 hours and curd is formed.
OBSERVATIONS

TYPES OF BEAKER TEMPERATURE QUALITY OF TASTE OF

MILK NUMBER CURD CURD
BUFFALO 1 30 ̊C Perfectly Sour
MILK dense, semi
solid
2 40 ̊C Compara vely Less sour
watery

3 50 ̊C Highly watery Tasteless

SOYABEAN 4 30 ̊C Almost dense Almost sour

MILK

5 40 ̊C Semisolid, Sour
li le bit
watery
6 50 ̊C High water Tasteless
content
DATA ANALYSIS

BUFFALO MILK SOYABEAN MILK

SOURCE MAMMALS (USUALLY SOYABEAN
COW OR BUFFALO)
Lactose Contains lactose Lactose free
Vegetarian Yes Yes
Vegan No Yes
Proten 3.22gm 3.27gm
Carbohydrates 5.26gm 6.28gm
Polyunsaturated fat 0.195gm O.961gm
Calcium 113mg (11%) 25mg (3%)
Magnesium 10mg (3%) 25mg (7%)
Thiamine (Vit B1) 0.044mg (4%) 0.060mg (5%)
Saturated fat 1.865gm 0.205gm
Riboflavin (Vit B2) 0.183mg 0.069mg (6%)
Potassium 143mg (3%) 118mg (3%)
Sodium 43mg (3%) 51mg (3%)
Energy 6Kcal 54Kcal

RESULT
For buffalo milk, the best temperature for the
forma on of good quality and tasty curd is 30-
33 ̊C and for soyabean milk, it is 35-40 ̊C.
IMAGES
NATURAL MILK V/S SOYA MILK
NUTRITION
A cup of cow milk contains lactose (a sugar found
only in milk), proteins, carbohydrate, fats and
calcium which are also present in varying
quan es.
Lactose can be hard to digest by some people if
they lack the required diges ve enzyme lactase
and will not be able to digest milk easily. Soya milk
is mostly used an alterna ve to milk used by
people with lactose intolerance since it is
completely lactose free.

HEALTH BENEFITS
There are a number of health benefits with
drinking soya milk. They are as follows:
 Improves lipid profile.
 Strengthen blood vessel integrity.
 Promote weight loss.
 Prevent prostate cancer.
 Prevents post-menopausal syndromes.
 Prevents osteoporosis.
 Soya protein reduces the level of LDL (bad
cholesterol) and increases the level of HDL
(good cholesterol) in our body.

DISADVANTAGES
Soyabean milk contains high percentage of
phytoestrogens, which may decrease fer lity in
men if they consume more than 3 quarts per
day. Too much oestrogen can cause hormonal
imbalance in women when consumed too much
and also has a difficulty in breaking down.

Consuming these simple sugars can cause some

people to experience a lot of gas. Soyabean milk
also contains substances called phytates which
interfere with calcium absorp on.
CONCLUSION
Both natural milk and soyabean milk have
almost same cons tuents except the presence
of lactose in natural milk. Soyabean milk can
easily be used as an alterna ve by lactose
intolerant people. However, natural milk takes
less me to form curd than soyabean milk curd
also requires temperature slightly greater than
normal room temperature.
 BIBLIOGRAPHY

 www.google.co.in
 www.wikipedia.org
 www.diffen.com
 www.fitday.com