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    Aayush Verma
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    Soybean milk is prepared by soaking soybeans in water overnight, crushing the swollen soybeans, adding water, and filtering through a cloth. This soybean milk is compared to natural milk in taste. To prepare curd, soybean milk and natural milk samples are heated to different temperatures (30°C, 40°C, 50°C), curd is added, and the mixtures are allowed to stand for 8 hours to observe differences in curd formation time, quality, and taste based on temperature.

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    Soybean milk is prepared by soaking soybeans in water overnight, crushing the swollen soybeans, adding water, and filtering through a cloth. This soybean milk is compared to natural milk in taste. To prepare curd, soybean milk and natural milk samples are heated to different temperatures (30°C, 40°C, 50°C), curd is added, and the mixtures are allowed to stand for 8 hours to observe differences in curd formation time, quality, and taste based on temperature.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    9 views2 pages

    Procedure

    Uploaded by

    Aayush Verma
    Soybean milk is prepared by soaking soybeans in water overnight, crushing the swollen soybeans, adding water, and filtering through a cloth. This soybean milk is compared to natural milk in taste. To prepare curd, soybean milk and natural milk samples are heated to different temperatures (30°C, 40°C, 50°C), curd is added, and the mixtures are allowed to stand for 8 hours to observe differences in curd formation time, quality, and taste based on temperature.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    PROCEDURE

    I. Preparation of Soyabean milk


    Keep 200g of soyabean in a sufficient amount of water in a 500ml beaker over night.The soyabeans soak water and swell due to osmosis. Crush the swollen soyabeans in a pestle and mortar .Add about 250ml distilled water into it and filter the contents through a fine muslin cloth.the filterate thus obtained is called soyabean milk. Compare its taste with the natural milk.

    II. Preparation of curd from soyabean milk and natural milk


    Take 20ml each of soyabean milk in three 100ml beaker and label them as A , B and C.Heat them to 30C , 40C and 50C respectively.Add tea spoon of curd to each beaker . Mix the content with a glass rod and allow the contents to stand undisturbed for 8 hours.Observe the time of curd formation , quality of curd and its taste for each sample.

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