Preparation of Soyabean Milk and Its Comparison With The Natural Milk With Respect To Curd Formation, Effect of Temperature and Taste

HAYAGRIVA VIDHYASHRAM SCHOOL
SRIPERUMBUDUR
DEPARTMENT OF CHEMISTRY (043)
2024- 2025
PROJECT ON:
Preparation of Soyabean milk and its comparison with the natural milk with
respect to curd formation, effect of temperature and taste.
SUBMITTED TO:
SSCE PRACTICAL EXAMINATION-CHEMISTRY (043) 2024 - 2025
SUBMITTED BY:
NAME: BHAWANESH PAARIHAR. J
CLASS:XII
REGISTER NUMBER:
BONAFIDE CERTIFICATE
This is to certify that the project entitled Preparation of Soyabean milk and its
comparison with the natural milk with respect to curd formation, effect of
temperature and taste is a record of Bonafide work carried out by
BHAWANESH PAARIHAR.J Register No.______________________of Class XII
Signature of the Teacher Signature of the Principal
In partial fulfillment of the requirements in Chemistry (043) prescribed by the

CBSE for All India Senior Secondary Practical Examination 2024-2025 at
HAYAGRIVA VIDHYASHRAM SCHOOL, SRIPERUMBUDUR-602105.
Date:
Seal:
Internal Examiner External Examiner

ACKNOWLEDGEMENT
In the accomplishment of this Project successfully, Many people have best
owned upon me their blessings and the heart pledged support. This time, 1 am
utilizing to thank all the people who have been concerned with the project.
Primarily, I would thank God for being able to complete this project with
success. Then I would like to thank my Chemistry Teacher Mrs. G.
Vijayalakshmi, whose valuable guidance has been the ones that helped me
patch this project and make it full proof success. Her suggestions and
instructions have served as the major contribution towards the completion of
the project. Also I would like to thank our School Principal Mrs. G.
Vijayalakshmi, for providing the required materials and wonderful atmosphere
for completing this project.
INDEX
CONTENTS PAGE NO.

BONAFIDE CERTIFICATE 2
ACKNWLEDGEMENT 3
INDEX 4
INTRADUCTION 5
MANUFACTURING PROCESS 6
NUTRITION AND HEALTH 7
INFORMATION
AIM 8
REQUIREMENT 8
THEORY 8-9
PROCEDURE 9
OBSERVATION 10
RESULT 11
BIBLIOGRAPHY 12
INTRODUCTION
Soya milk is a high protein, iron-rich milky liquid produced from pressing
ground, cooked soybeans. Creamy white soy milk resembles cow's milk but in
fact differs from its dairy counterpart in a number of ways. Not only it is 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 fortified 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 soy milk easy to
digest since it is lactose-free.
Those who are calorie-conscious can purchase reduced fat soy milk (called lite
soy milk) but this is often lower in protein as well. Some do not enjoy the taste
of original soy milk, so manufacturers now offer flavored soy milk. Soy milk can
be substituted for milk in nearly any recipe.
Those who merely want to boost protein intake often add powdered soy milk
to other beverages, others find it economical to purchase it in powder form
and then make soy milk when they add water to the powder. Children under
one year of age should be given a formula of soy milk specifically developed
with their nutritional needs in mind.
Soya milk requires only soybeans and water (and steam) for its creation. Soy
milk is nearly always fortified with calcium, vitamins D, and certain B vitamins.
Highly concentrated flavorings, such as vanilla, carob, chocolate, and almond
are often added to the finished product.
MANUFACTURING PROCESS
The soyabean is a low and as such, is a good host for the breeding of harmful
bacteria. Thus, the manufacturing process is "aseptic", meaning that at a
certain point in its production, the soy milk is sealed off from any air because it
might introduce dangerous bacteria into the product. The development of
successful, affordable aseptic production of soy milk has been of tremendous
importance in the mass production of its beverages. The initial phases of the
production of soy milk do not have to be sealed off to air only later does this
happen.
➤ Producing the raw materials
➤ De-hulling
➤ Invalidating the indigestible enzyme
➤ Rough grinding
➤ Finer grinding
➤ Extracting
➤ Blending
➤ Aseptic sterilizing
➤ Homogenizing
➤ Cooling
➤ Storing
➤ Packaging
➤ Quality Control
NUTRITION AND HEALTH INFORMATION
NUTRIENTS IN 8 OUNCES(250ML) OF PLAIN SOYAMILK.
REGULAR SOYAMILK LITE SOYAMILK

(REDUCED FAT)
CALORIES(gm) 140.0 100.0
PROTEIN(gm) 10.0 4.0
FAT(gm) 4.0 2.0
CARBOHYDRATE(gm) 14.0 16.0
SODIUM(gm) 120.0 100.0
IRON(gm) 1.8 0.6
RIBOFLAVIN(gm) 0.1 11.0
CALCIUM(gm) 80.0 80.0
EXPERIMENT
AIM
Preparation of soya bean milk and its comparison with the natural milk with
respect to curd formation, effect of temperature and taste.
REQUIREMENTS
✓ Beakers
✔Pestle and mortar
✔Measuring cylinder
✓ Glass rod
✓ Tripod-stand
✔Thermometer
✓ Muslin cloth
✓ Burner
✓Soya beans
✓ Fresh curd
✓ Distilled water
THEORY
Natural Milk is an opaque white fluid secreted by the mammary glands of the
female mammals. It contains proteins, carbohydrates, vitamins, minerals, fats
and water. Fresh milk is sweet in taste. On keeping for a long time at 35-40 °C,
it becomes sour due to lactic acid
That is why, natural milk has a strong tendency to go bad in summers and is
preserved at low temperature in refrigerators. In acidic conditions, casein of
the milk starts separating out as a precipitate. When the acidity in milk is
sufficient and the temperature is around 35 °C, it forms a semi-solid mass
called curd. The curd formation may be studied by keeping the milk at
different temperatures.
Soyabean milk is made from soyabeans and resembles natural milk.
Soyabean is a plant whose beans serve as a food for animals and human
beings. It is a rich source of proteins. It is used to prepare margarine, soya
butter, cheese, curd and infant food. Soyabean milk is prepared by keeping
soybeans dipped in water for sometimes. The swollen beans are then crushed
to a paste. The paste is mixed with water, solution is filtered and filtrate is
soyabean milk. It does not contain carbohydrates and lactose. It has no flavor.
Soybean milk is solid after adding sugar and flavors.
PROCEDURE
1) Soak about 150g of soya beans in sufficient amount of water so that they
are completely dipped in it.
2) Take out swollen soya beans and grind them to a very fine paste and filter
it through a muslin cloth.
3) Clear white filtrate is soya bean milk. Compare its taste with buffalo milk.
4) Take 50 ml of soya bean milk in three other beakers and heat the beakers
to 30 °C, 40 °C and 50 °C respectively.
5) Add 1/4 spoonful curd to each of these beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.
6) Similarly, take 50ml of buffalo milk in three beakers and heat the beakers
to 30 °C, 40 °C and 50 °C respectively.
7) Add 1/4 spoonful curd to each of these beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.
OBSERVATIONS
RESULT
1) Natural milk is sweet in taste while soybean milk is not.
2) Curd formed from natural milk at higher temperature is more sour.
3) The rate of formation of curd in natural milk and soybean milk increases with
increase in temperature.
For natural milk, the best temperature for formation of good quality curd
is = 50 °C.
For soybean milk, the best temperature for formation of good quality curd
is = 40 °C
PRECAUTIONS
➤ Observe the readings of the thermometer carefully.
➤ Carefully soak the soybeans for 24 hours.
➤ Use only muslin clothes for the filtration.

BIBLIOGRAPHY
1. www.wikipedia.org
2. NCERT Chemistry - Class 12
3. Comprehensive Class 12 Chemistry Practical
4. www.researchgate.com

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HAYAGRIVA VIDHYASHRAM SCHOOL

Signature of the Teacher Signature of the Principal

In partial fulfillment of the requirements in Chemistry (043) prescribed by the

Internal Examiner External Examiner

CONTENTS PAGE NO.

➤ Producing the raw materials

➤ Invalidating the indigestible enzyme

NUTRIENTS IN 8 OUNCES(250ML) OF PLAIN SOYAMILK.

REGULAR SOYAMILK LITE SOYAMILK

✔Pestle and mortar

➤ Carefully soak the soybeans for 24 hours.

➤ Use only muslin clothes for the filtration.

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