2019-20

Preparation of
Soyabean Milk
and its
Comparison with
Natural Milk
[Type the document subtitle]

Sarthak Banerjee XII-A

 PREPARATION OF
SOYABEAN MILK AND ITS
COMPARISON WITH
NATURAL MILK.

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Bonafide Certificate
This is to certify that Master Adithya
Adiga, a student of class XII of Lourdes
Central School, Roll No. 01, Session
2019-20, has satisfactorily completed
the required chemistry project work as
per the syllabus of standard XII in the
laboratory of the school.
Date:

Chemistry Teacher’s Signature

External Examiner’s Signature

Principal’s Signature
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Acknowledgement
I selected this project as a part of my studies, titled
“Preparation of Soyabean Milk and its Comparison with
Natural Milk”.
As gratitude, I convey my sincere thanks to our Chemistry
Teacher Mrs.Anitha Thomas and our lab Attendant Mr. Harsha,
who were our constant guide during the period of study and
without whose help it would not have been possible for us to
complete this project.

Adithya Adiga
XII – B (Science)
2019-20

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Contents
Introduction…………………………………………7
Aim………………………………………………..8
Hypothesis…………………………………………..8
Requirements………………………………………...9
Procedure…………………………………………9-10
Observations………………………………………...11
Result……………………………………………...14
Data Analysis (Comparison Chart)………………………..15
Natural Milk v/s Soy Milk……………………………....16
 Nutrition…………………………………....16
 Health Benefits……………………………16-17
 Disadvantages………………………………..17
Conclusion………………………………………....18
Further Scope of Investigation……………………….....18
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Bibliography……………………………………….19

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Why I Selected This Project

I selected this project as a part of my studies but my

foremost wish was to learn something new by studying
research materials and journals and doing my own research
based on the nutritional content of different samples of milk.
Our Chemistry Teacher Mrs.Anitha Thomas was a constant
inspiration who helped us to succeed in our goal.

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Introduction
Natural milk is an opaque white fluid secreted by the mammary gland
of female mammals. The mainconstituent of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and water and is a complete
balanced diet in itself. Fresh milk is sweetish in taste.However, when
it is kept for a long time at a temperature of 35±5°C it becomes
sour because of bacteria present in air. These bacteria convert lactose
of milk into lactic acid which is sour in taste. In acidic conditions
casein of milk starts separating out as precipitate. When the acidity
in milk is sufficient and temperature is around 36°C, it forms semi
solid mass, called curd.
Soyabean milk is made from soy beans. It resembles natural milk. The
main constituents of Soyabean milk are proteins, carbohydrates, fats,
minerals and vitamins. It is prepared be keeping Soyabeans dipped in
water for some time. The swollen Soyabeans are then crushed to a
paste which is then mixed with water. The solution is filtered.

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Aim
Preparation of Soyabean milk and its comparison with the natural
milk with respect to curd formation, effect of temperature and
taste.

Hypothesis
As per my knowledge the curd formation in natural milk will be
formed more quickly at different temperatures in comparison to
the curd formed by Soyabean milk and will also be of better
quality.

Requirements

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Beakers, pestle and mortar, measuring cylinder, glass rod, tripod
stand, thermometer, muslin cloth, burner.
Soyabeans, Buffalo milk, fresh curd, distilled water.

Procedure
 Take soya milk.
 Add about 250 mL of water to this paste and filter it
through a muslin cloth. Clear white filtrate is Soyabean milk.
Compare its taste with buffalo milk.
 Take 50 mL of buffalo milk in three beakers and heat the
beakers to 30°C, 40°C and 50°C respectively. Add ¼
spoonful curd to each of the beakers. Leave the beakers
undisturbed for 8 hours and curd is ready.
 Similarly, take 50 mL of Soyabean milk in three other beakers
to 30°C, 40°C, and 50°C respectively. Add ¼ spoonful curd
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 to each of these beakers. Leave the beakers undisturbed for 8
hours and curd is formed.

Observations
Typ Beake Temperatu Qualit Tast
e of r no. re y of e of
milk curd curd
Perfectly
1. 30°C Dense, Semi Sour
Solid
Comparative
Buffalo 2. 40°C ly Watery Less
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Milk Sour

Highly
3. 50°C Watery Tasteless
Almost Almost
1. 30°C Dense Sour
Semi Solid,
Soyabea 2. 40°C Little Bit Sour
n Milk Watery
High Water
3. 50°C Content Tasteless

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Result
For buffalo milk, the best temperature for formation of good
quality and tasty curd is 30-33°C and for Soyabean milk, itis 35-
40°C.

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 Data Analysis (Comparison Chart)

Buffalo Milk Soyabean Milk

Source Mammal (usually cow or buffalo) Soy beans

Lactose Contains lactose Lactose-free

Vegetarian Yes Yes

Vegan No Yes

Protein 3.22 g 3.27 g

Carbohydrates 5.26 g 6.28 g

Polyunsaturated 0.195 g 0.961 g

fat

Calcium 113 mg (11%) 25 mg (3%)

Magnesium 10 mg (3%) 25 mg (7%)

Thiamine (vit. 0.044 mg (4%) 0.060 mg (5%)

B1)

Saturated fat 1.865 g 0.205 g

Riboflavin (vit. 0.183 mg (15%) 0.069 mg (6%)

B2)

Potassium 143 mg (3%) 118 mg (3%)

Sodium 43 mg (3%) 51 mg (3%)

Energy 60 kcal 54 kcal

Natural Milk v/s Soy Milk

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Nutrition
A cup of cow’s milk contains lactose (a sugar found only in milk),
proteins, carbohydrates, fats and calcium which are also present in
soy milk but in varying quantities.
Lactose can be hard to digest by some people if they lack the
required digestive enzyme lactase and will not be able to digest
milk easily. Soy milk is mostly used as an alternative to milk used
by people with lactose intolerance since it is completely lactose
free.

Health Benefits
There are a number of hath benefits with drinking soy milk. These
are as follows:

 Improves lipid profile.

 Strengthen blood vessel integrity.
 Promote weight loss.
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  Prevent prostate cancer.
 Prevents post-menopausal syndromes.
 Prevents Osteoporosis.
 Soy protein reduces the level of LDL (bad cholesterol) and
increases the level of HDL (good cholesterol) in our body.

Disadvantages
Soy milk contains high percentage of phytoestrogens, which may
decrease fertility in men if they consume more than 3 quarts per
day. Too much estrogen can also cause hormone imbalance in
women when consumed too much and also has difficulty breaking
down. Consuming these simple sugars can cause some people to
experience lot of gas. Soy milk also contains substances called
phytates which interfere with calcium absorption.

Conclusion
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Both natural milk and soya milk have almost same constituents
except the presence of lactose in natural milk. Soya milk can easily
be used as an effective alternative for people whose diet is lactose
free. But on the other hand natural milk curd requires lesser time
(as per my hypothesis taken earlier) than soya milk curd also
requires and room temperature for its formation whereas soya milk
curd requires temperature slightly greater than room temperature.

Further Scope of Investigation

This above experiment can be prepared again under better lab
conditions and more accurate equipment and apparatus. This may
result in slight variation in the results shown earlier.

Bibliography
 www.google.co.in
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 www.wikipedia.org
 www.diffen.com
 www.fitday.com

X-X-X-X

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