VELAMMAL

VIDHYASHRAM
MAMBAKKAM

CHEMISTRY
INVESTIGATORY PROJECT
REPORT
2019 – 2020
PREPARATION OF SOYABEAN
MILK AND ITS COMPARISON
WITH NATURAL MILK
MADE BY:
NAME :G.SREERAMRAJAN
ROLL.NO :12A15
GRADE :XII SEC:A
GROUP :COMPUTER SCIENCE
 BONAFIde CERTIFICATE
This is to certify that this CHEMISRTY Investigatory Project

on the topic PREPARATION OF SOYABEAN MILK AND ITS

COMPARISON WITH NATURAL MILK has been successfully

completed by G.SREERAMRAJAN of class XII COMPUTER

SCIENCE Roll.no 12A15 at Velammal Vidhyashram, Mambakkam,

for the partial fulfilment of this project as a part of All India

Senior School Certificate Examination-CBSE, New Delhi for the

academic Year 2019 - 2020.

Date: ……………………..

Signature of Principal Signature of the Guide

Name:

Submitted for AISSCE 2019-2020, CHEMISTRY Practical

examination on ………………….

Signature of the Signature of the

Internal Examiner External Examiner
ACKNOWLEDGEMENT
 The success of any project depends largely on
people associated with it. I would like to take this
opportunity to acknowledge the enthusiasm of all
these personalities.
I hereby express my heartfelt thanks to our
Senior Principal Mr.ARULKUMAR R for having given
this opportunity to do the project in the chemistry
laboratory and for his constant encouragement .
I extend my sincere gratitude to acknowledge
my sense of gratitude to my chemistry teacher
Mr.ANITHA R for the valuable guidance offered to
me. Her whole-hearted encouragement and constant
stimulant inspiration and advice enabled me to
complete the project successfully.
I am also thankful to all our teachers and Non-
Teachers for their help during my course of study.
I take this opportunity to express my sincere
thanks to my parents for their encouragement and
support.

Contents
Introduction
Aim
Hypothesis
Requirements
Procedure
Observations
Result
Conclusion
Further Scope of Investigation
Bibliography
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 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.
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
Beakers, pestle and mortar, measuring cylinder, glass rod, tripod
stand, thermometer, muslin cloth, burner. Soyabeans, Buffalo milk,
fresh curd, distilled water.
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.
 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.

Observations
Type Beake Temperature Quality of Taste
of milk r no. curd of curd
Perfectly
Dense, Semi
1. 30°C Sour
Solid
Comparativ
ely Watery
Buffalo 2. 40°C Less
Milk Sour

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

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

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.

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
 www.wikipedia.org
 www.diffen.com
 www.fitday.com

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