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 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 Soya Milk To Protect Our 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 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
7. Burner

soy

PROCEDURE:-
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, 40and
50C respectively.

5. About 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 50C
respectively. Again, about spoonfuls curd is added to each of these beakers. The beakers are left
undisturbed for 8hour and curd is formed.
OBSERVATION:-

Types of milk Beaker no. Temperature Quality of curd Taste of curd

Cow milk 1 30
2 40
3 50
Soya bean milk 4 30
5 40
6 50

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 . oC
.
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.

BIBLIOGRAPHY:-
1.Comprehensive Practical Chemistry Xll
2.N.C.E.R.T Chemistry Text Book.
3.Wikipedia, the free encyclopedia