NAME- NIKITA DADHICH

CLASS- 11 SCI (A)

SUBJECT- BIOLOGY PROJECT

Session: 2018-2019
 TOPIC :
“PREPARATION OF
SOYABEAN MILK AND
IT’S COMPARISION
WITH NATURAL MILK
WITH RESPECT TO
CURD FORMATION,
EFFECTS OF
TEMPERATURE, ETC.”
 ACKNOWLEDGEMENT :

I selected this project as a part of my studies titled “I

would like to express my special thanks of gratitude to my
teacher MISS ANUZA DUTRAZ as well as our Principal
MRS. TAPOSHI PAL BANIK who gave us the golden
opportunity to do this wonderful project on the topic
“PREPARATION OF SOYABEAN MILK AND IT’S
COMPARISION WITH NATURAL MILK WITH
RESPECT TO CURD FORMATION, EFFECTS OF
TEMPERATURE, ETC.”, which also helped me in doing
a lot of Research and I came to know about so many new
things I am really thankful to them.
Secondly I would also like to thank my parents and friends
who helped me a lot in finalizing this project within the
limited time frame.

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 CONTENTS :
ACKNOWLEDGEMENT 1
ABSTRACT 2
INTRODUCTION 3
AIM 4
HYPOYHESIS 5
REQUIREMENTS 6
PROCEDURE 7
OBSERVATIONS 9
RESULT 10
DATA ANALYSIS 11
NATURAL MILK V/S SOYA MILK

 NUTRITION 12
 HEALTH BENEFITS 13
 DISADVANTAGES 14
CONCLUSION 15
FURTHER SCOPE OF INVESTIGATION 16
BIBLIOGRAPHY 17
PHOTOGRAPHS 18
-x-x-x-
 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 MISS ANUJA DUTRAZ 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
main constituent 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 longtime at a
temperature of 20 °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 sometime. The
swollen Soyabeans are then crushed to a paste which is then
mixed with water. The solution is filttered.

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PHOTOGRAPHS:

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 AIM:
PREPARATION OF SOYABEAN MILK AND IT’S
COMPARISION WITH NATURAL MILK WITH
RESPECT TO CURD FORMATION, EFFECTS OF
TEMPERATURE, ETC.

4
 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.

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REQUIREMENTS:

 Beakers
 Pestle and Mortar
 Measuring cylinder
 Glass rod
 Tripod stand
 Thermometer
 Muslin cloth
 Burner
 Soyabeans
 Buffalo milk
 Fresh curd
 Distilled water.

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 PROCEDURE:

 Soak about 150g of Soyabeans in different amount of

water so that they are completely dipped in it. Keep
them dipped for 24 hours.

 Take out swollen Soyabeans and grind them to a very

fine paste with a pestle and mortar.

 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.

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 Similarly, take 50 mL of Soyabean milk in three other
beakers to 30 °C, 40 °C and 50 °C respectively. Add ¼
spoonful curd to each of these beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.

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 OBSERVATIONS:
TYPES OF BEAKER NO. TEMP QUALITY TASTE OF
MILK: ERATURE: OF CURD: CURD:
1. 30° PERFECTLY SOUR
DENSE ,
SEMI SOLID
BUFFALO 2. 40° WATERY LESS SOUR
MILK
3. 50° HIGHLY TASTELESS
WATERY
1. 30° ALMOST LESS SOUR
DENSE, SEMI
SOLID
SOYABEAN 2. 40° LITTLE BIT TASTELESS
MILK WATERY

3. 50° HIGHLY ALMOST

WATERY SOUR

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 RESULT:

For buffalo milk, the best temperature for formation

of food quality and tasty curd is 30-33°C and for
Soyabean milk, it is 35-40°C.

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 DATA ANALYSIS
(COMPARISION CHART)

BUFFALO MILK SOYABEAN MILK

Source Mammal (usually cow or Soya beans
buffalo)
Lactose Contains lactose Lactose-free
Vegetarian Yes Yes
Vegan No Yes
Protein 3.22 g 3.27g
Carbohydrates 5.26g 6.28g
Polyunsaturated 0.195g 0.961 g
fat
Calcium 113 mg (11%) 25 mg (3%)
Magnesium 10 mg (3%) 25 mg (7%)
Thiamine(vit.B1) 0.044 mg(4%) 0.060 mg (5%)
Saturated fat 1.865 g 0.205 g
Riboflavin(vit.B2) 0.183 mg (15%) 0.069 mg (6%)
Potassium 143 mg (3%) 118 mg (3%)
Sodium 43 mg (3%) 51 mg (3%)
Energy 60 kcal 54 kcal

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 NATURAL MILK V/S
SOYA MILK

 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.

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  HEALTH BENEFITS

There are a number of health benefits with drinking soya

milk. These are as follows:

 Improves lipid profile.

 Strengthen blood vessel integrity.
 Promote weight loss.
 Prevent prostate cancer.
 Prevents post-menopausal syndromes.
 Prevents 7 osteoporosis.
 Soy protein reduces the level of LDL (bad cholesterol)
and increases the level of HDL (good cholesterol) in
our body.

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  DISADVANTAGE

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.

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 CONCLUSION:
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.

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 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.

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 Bibliography:
1. Comprehensive Practical Chemistry-XII.

2. N.C.E.R.T Chemistry Text Book.

3. Wikipedia, the free encyclopedia

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