TOPIC

PREPARATION OF MILK
FROM SOYABEAN

Name: Sharquia

Class: XII ‘F’

Roll no. : 35
 ACKNOWLEDGEMENT

Guidance and inspiration are the important factor in the accomplishment of an assigned
task.

First of all, I would like to thank Almighty God due to whose blessings we have such a
wonderful knowledge.

I would like to express my deepest gratitude to my parents who have supported me

very much.

The successful completion of my efforts bring in ineptness towards my venerated

teacher Mr. Niranjan Kumar for his valuable guidance and encouragement, in the
absence of whom our knowledge would have not been a completed one.

Without all the above I would not have taken this successful step.
 LOYOLA HIGH SCHOOL
KURJI, PATNA-800 010

CERTIFICATE

This is to certify that of

class roll no. has
done this project with great effort. I ever
wish her great success in his life.

Date Signature
 CONTENT
1. Introduction
2. Preparation of milk from soya bean
3. Uses
4. Ecological impact
5. Advantages
6. Disadvantages
7. Bibliography
8. Conclusion
 INTRODUCTION

Soya milk:
Soy milk (also called soya milk, soymilk, soybean milk, or soy juice) and sometimes
referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion
of oil, water, and protein, it is produced by soaking dry soybeans and grinding them
with water. Soy milk contains about the same proportion of protein as cow's milk:
around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at
home with traditional kitchen tools or with a soy milk machine.
The coagulated protein from soy milk can be made into Tofu, just as dairy milk can be
made into cheese.

According to popular tradition in China, soy milk was developed by Liu An for medicinal
purposes, although there is no historical evidence for this legend.[1] This legend first
appeared in the 12th century and was not clearly stated until late 15th century
in Bencao Gangmu, where the development of tofu was attributed to Liu with no
mention of soy milk. Later writers in Asia and the West additionally attributed
development of soy milk to Liu An, assuming that he could not have made tofu without
making soy milk. Soya milk is a complete protein and has about the same amount
of protein as cow's milk; it can replace animal protein and other sources of dietary fiber,
vitamins and minerals. Soy milk contains little digestible calcium because calcium is
bound to the bean's pulp, which is indigestible by humans.
 USES

Soy milk is used in many kinds of Japanese cuisine, such as in making yuba as well as
sometimes a base soup for nabemono.

In Korean cuisine, soy milk is used as a soup for making kongguksu, cold noodle soup
eaten mostly in summer.

Soy milk is also used in making soy yogurt, soy cream, soy kefir and soy based cheese
analogues.

As the taste of commercial soy milk improves more and more people are drinking it
as enjoyment. But many people drink soy milk for the added health benefits.

Ecological impact

Using soybeans to make milk instead of raising cows may be ecologically advantageous,
because the amount of soy that could be grown using the same amount of land would
feed more people than if used to raise cows. Cows require much more energy in order to
produce milk, since the farmer must feed the animal, which can consume up to 24
kilograms of food in dry matter (DM) basis and 90 to 180 litres (25 to 50 gallons) of
water a day, producing an average of 40 kilograms of milk a day. Because the soybean
plant is a legume, it also replenishes the nitrogen content of the soil in which it is grown.
 ADVANTAGES
1. Improve Lipid Profile

The most important attribute of soy milk is its ability to improve your blood lipid
profile. Unlike dairy milk, which is high in saturated fat and cholesterol, soy milk fat is
mostly unsaturated with zero cholesterol. The monounsaturated and polyunsaturated
fatty acids in soy can inhibit the transport of cholesterol into your blood stream. Studies
have shown that regular intake of soy can significantly lower you blood concentrations
of triglyceride and low density lipoproteins (LDL) and raise the level of high density
lipoproteins (HDL). This combined effect makes soy milk an ideal drink if you have high
cholesterol or have a family history of coronary heart diseases.

2. Strengthen Blood Vessel Integrity

The omega-3 and omega-6 fatty acids as well as the powerful phyto-antioxidants in soy
can effectively protect your blood vessels from lesions and hemorrhage. These
compounds bind to the blood vessel lining and defend your lining cells from free radical
attacks and cholesterol deposits. The binding of these nutrients also improve the
fluidity and flexibility of your blood vessels so that they are much more resilient to
blood pressure changes.

3. Promote Weight Loss

Soy milk is naturally lower in sugar content than regular milk. Cow's milk has about 12
grams of sugar per cup as opposed to only 7 grams in soy milk. This is why a cup of
whole soy milk has only 80 calories, which is the equivalent of skim milk. In addition,
the monounsaturated fatty acid in soy milk can inhibit your intestinal absorption of fat,
which is another great advantage for weight loss. Drinking soy milk also gives you an
extra dose of fibre, keeping your feeling fuller for longer time.

5. Prevent Postmenopausal Syndromes

During menopause, a woman’s natural production of estrogen drops to a minimum. The

sudden reduction of estrogen creates a number of health problems for postmenopausal
women. Postmenopausal women have higher risks of heart disease, diabetes and
obesity. They are also more vulnerable to depression, mood swings, insomnia and other
psychological disorders. The phytoestrogen in soy is an effective estrogen replacement.
Regular intake of soy is a great way to prevent and alleviate these postmenopausal
syndromes.

6. Prevent Osteoporosis

Osteoporosis is another age and hormone related disease. The phytoestrogen in soy can
help accelerate calcium absorption by your body and prevent the loss of bone mass. For
the maximum benefit, make sure to buy the soy milk that is fortified with extra calcium
and vitamin D.
 DISADVANTAGES

1. The University Of Maryland Medical Centre notes that soy foods are safe for most
people. The exceptions are those who have soy allergies and recent breast cancer
patients. Because soy products, including soy milk, contain chemicals similar in
structure to estrogen, a diet rich in soy might pose a health risk if you've recently
had breast cancer, which is sometimes sensitive to estrogen. As a result, further
research is needed to determine soy's safety after breast cancer.

2. However, some types of soy milk do have a major nutritional disadvantage

because of their added sugar content. Added sugars boost your calories without
offering nutritional value, and increase your risk of cardiovascular disease. Select
unsweetened soy milk to minimize added sugar -- it contains just 1 gram of
naturally occurring sugars and no added sugar.
 PREPARATION OF SOYAMILK

Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans were
soaked in water overnight or for a minimum of 3 hours or more depending on the
temperature of the water. The rehydrated beans were grinded with enough added
water and gave the desired solids content to the final product. The ratio of water to
beans on a weight basis was about 10:1. The resulting slurry or purée was brought to a
boil in order to improve its nutritional value by heat inactivating soybean trypsin
inhibitor, improve its flavour and to sterilize the product. Heating at or near the boiling
point was continued for a period of time, 15-20 minutes, followed by the removal of an
insoluble residue (soy pulp fibre or okara) by filtration.

The latter method results in a higher yield of soy milk but use of an
anti-foaming agent or natural defomers during the boiling step was required. The
problem of foaming was avoided by bringing filtered soya milk to boil . It was generally
opaque, white or off-white in color, and approximately the same consistency as cow's
milk.
At last I would like to
thank all those people
who have helped me in
making of the
project. This project
was very interesting
and from this project I
came to know about
the advantages of soya
milk. I enjoyed a lot in
doing experiments and
got to know many new
things. I hope that the
teaching community
 Bibliography

1. Comprehensive Practical Chemistry – XII.

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

3. Wikipedia, the free encyclopedia

4. Comprehensive Practical Chemistry – XII.

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

6. Wikipedia, the free encyclopedia