INVESTIGATORY

PROJECT

NAME : Shiva Shankara Shripathi. J

CLASS : 12th A
ROLL NO. : 30
SCHOOL : ST. Xavier’s High School
 SYNOPSIS

S.NO CONTENTS

1 ACKNOWLEDGEMENT

2 AIM

3 THEORY

4 INTRODUCTION

5 APPARTUS REQUIRED

6 PROCEDURE

7 OBSERVATION

8 RESULT

9 PRECAUTIONS

10 BIBLIOGRAPHY
I express my sincere gratitude towards Mrs. Salma
Pathan, Teacher and Principal, St.Xavier’s High School,
Vapi, for her support in the preparation of the project.

I gratefully acknowledge the guidance given by our

Project coordinator, The Principal, 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 completing the

project.

I also want to acknowledge my mother for her support in

making Soya Milk and our lab attendant Mrs. Madhavi
Zambre Mam for helping me carrying out other chemical
tests.
 THEORY
Milk is considered to be a complete food since it contains
proteins, fats, carbohydrates, minerals, water and
vitamins. Natural milk is white fluid secreted by
mammary glands of female mammals. The percentage
content of nutrients present in milk varies with its source.
The milk sugar lactose present with the milk protein
casein and iron, magnesium, potassium, calcium as
minerals are also present in milk

Vitamin B1, B2, A are also present in appreciable amount.

Fresh milk is sweet in taste but when kept at 430°C
temperature for some time it turns sour. This is because of
lactose sugar to lactic acid by fermentation process. On
increase in its acidity it forms a semi-solid mass called
curd.

From Soya beans; a similar type of fluid can be obtained

called Soya Milk. Soya Milk is known for its high content
of proteins, vitamins, and minerals. It contains lesser
percentage of fats and carbohydrates and is considered as
‘Health Milk’. It is a good substitute for milk for diabetes,
cardiac and for people on slimming diet regime.
 INTRODUCTION
➢ Soya milk contains about the same proportion of
protein as cow's milk: around 3.5%; also 2% fat, 2.9%
carbohydrate.
➢ 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.
➢ Fresh cow/buffalo milk is sweetish in taste while soya
milk is little sour 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.
➢ Research has refuted claims that soya affects bone
mineral density.
➢ These bacteria convert lactose of milk, starts separating
out as a precipitate.
➢ When the acidity in milk is sufficient and temperature
is around 36°C, it forms semi-solid mass, called curd.
➢ Soya milk has same amount of protein as cow’s milk,
though the amino acid profile differ. It contains little
digestible calcium as it is bound to the bean’s pulp,
which is indigestible by humans. So as to counter this,
 many manufacturers enrich their product with calcium
carbonate available to human digestion.
➢ Soya milk is by nature much lower in calcium
compared to cow's milk. Even calcium-fortified soya
milk loses to cow's milk in terms of the ease of
absorption. The lactose in cow's milk catalyses calcium
uptake in the intestines, so that more calcium can be
absorbed.
➢ Another setback regarding Soya Milk nutrition is the
potential to trigger allergies. Children who are
sensitive to Soya can exhibit allergic symptoms such as
hives, swelling and diarrhoea if they drink soya milk.
In more serious cases, they can have breathing
difficulties and other life- threatening syndromes.
 DRINK SOYA MILK TO PROTECT YOUR
HEART
Elderly and heart patients are most suited to use Soya
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.
Soya Milk is naturally cholesterol free with an extra dose
of heart-healthy mono unsaturated and poly unsaturated
fatty acids that can effectively reduce your blood
cholesterol level. Studies have shown that drinking Soya
Milk can lower your risks for atherosclerosis and strokes,
making them an effective aid in prevention and
treatment of heart diseases.
SWITCH TO SOYA MILK FOR WEIGHT CONTROL
Each cup of plain Soya Milk contains about 7 grams of
sugar and 80 calories. Soya Milk also contains fibre
which is not present in dairy milk. The extra fibre makes
Soya Milk more filling for natural suppression of your
appetite. Additionally, the mono unsaturated fatty acids
can inhibit fat absorption during digestion and reduce
the chance of fat storage.
 PROCEDURE
❖Soak about 100 g of Soya Beans in sufficient amount of
water for 24 hours.
❖Take out swollen Soya Beans and grind them to a very
fine paste with a pestle-mortar.
❖Add about 250 ml of water to this paste and filter it
through a muslin cloth.
❖Clear white filtrate is soya
bean milk.
❖Compare its taste with
buffalo milk.
❖Take 50 ml of buffalo milk
in three beakers and heat
the beakers to 30, 40 and
50°C respectively.
❖Add spoonful curd to each
of the beakers and leave
the beakers undisturbed
for 8 hours and curd is ready.
❖Similarly, take 50 ml of Soya Bean Milk in three other
beakers and heat the beakers to 30,40and 50°C
respectively.
❖Add 1 spoonful curd to each of these beakers.
❖Leave the beakers 4 undisturbed for 8 hours and curd is
formed.
 OBSERVATION

TYPE OF BEAKER QUALITY OF

S.NO TEMPERATURE TASTE OF CURD
MILK NO CURD

PERFECTLY
1 1 30°C SOUR
DENSE

BUFFALO
2 MILK/ COW 2 40°C SEMI SOLID LESS SOUR
MILK

HIGHLY
3 3 50°C TASTELESS
WATERY

ALMOST
4 1 30°C VERY SOUR
DENSE

5 SOYA MILK 2 40°C SEMI SOLID SOUR

HIGH WATER
6 3 50°C TASTELESS
CONTENT
Buffalo milk/
Soya Bean Milk
Cow Milk
➢ Clean the beakers, stirrer, and other apparatus
required before using it.
➢ Select well grown soya beans for the preparation of
milk.
➢ Always wear appropriate eye protection, disposable
gloves and chemical resistant apron.
✓ Comprehensive Practical Chemistry – XII.
✓ N.C.E.R.T Chemistry Text Book.
✓ https://wikipedia.com
✓ https://www.scribd.com
✓ https://www.slideshare.net
✓ Together with Chemistry Lab Manual - XII