Acknowledgement

I express my sincere gratitude to Mr. T.K DAS , Principal,

for his support in the preparation of the project.

I gratefully acknowledge the guidance given by our project coordinator,

J.N Mondal sir 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 for helping me out carrying out other chemical tests.

RISHAB JAISWAL
XII -C

Board roll no:-

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CERTIFICATE
This is to certify that the project report completed by
RISHAB JAISWAL 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 , , KENDRIYA VIDYALAYA
B.K.P; (A.F.S) is according to the specification
prescribed by CBSE , New Delhi.

Mr. J.N MONDAL

Mr. T.K DAS

(Chemistry sir)

Principal

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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.

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.

8.

Soy milk has same amount of protein as cows milk, though the amino acid
profile differ. It contains little digestible calcium as it is bound to the beans
pulp, which is indigestible by humans. So as to counter this, many

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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 lifethreatening 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 hearthealthy 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 soy milk more filling for natural suppression of your appetite.

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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

7.

Burner

soy milk
1

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PROCEDURE:1. About 150g of Soya beans is soaked

in sufficient amount of water so that
they are completely dipped in it.
2. S w o l l e n So y a b e a n s a r e t a k e n o u t
and grind them to a very fine
paste.
3. The paste is f i l t e r e d t h r o u g h a
muslin cloth; the
c l e a r w h i t e f i l t r a t e i s 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, 40and 50C
respectively.
5. About spoonfuls curd is added t o e a ch o f t h e s e be a k e r s . T h e
b e a k e r s a r e l e f t u n d i s t u r be d f o r 8 hour and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three beakers and heated up to
30, 40 and 50C respectively. Again, about spoonfuls curd is added
t o e a ch o f t h e s e be a k e r s . Th e b e a k e r s a r e l e f t u n d is t u r b e d f o r
8 hour and curd is formed.

OBSERVATION:Type of milk

Beaker no

Temperature

Cow milk

300C

400C

500C

Soya bean milk

4
5

400C

500C

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Quality of curd

Taste of curd

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 . T h e cu r d f o r m a t i o n
t a k e s p l a ce a t a f a s t e r
r a t e w i t h i n cr e a s e i n
temperature and in
b o t h t y p e o f 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.

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BIBLIOGRAPHY:1.
2.
3.
4.
5.

Comprehensive Practical Chemistry XII.

N.C.E.R.T Chemistry Text Book.
Wikipedia, the free encyclopedia
Scribd.
www.milkworld.com.

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