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Project Chemistry
Project Chemistry
Our lab attendant Mr. Ramayana for helping me out carrying out
other chemical tests.
Ayush
parashar
XII -A
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Board roll no:-
CERTIFICATE
This is to certify that the project report completed by
AYUSH PARASHAR on the topic “preparation of soya
bean milk and its comparison with the natural milk to
curd formation , effect of temperature and taste” in the
department of chemistry ,JAGRAN PUBLIC SCHOOL ,
LUCKNOW is according to the specification prescribed
by CBSE , New Delhi.
INTRODUCTION…
1. Soy milk contains about the same proportion of protein as cow's
milk: around 3.5%; also 2% fat, 2.9% carbohydrate.
2. 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.
3. Fresh cow/buffalo milk is sweetish in taste while soya milk is
little sour in taste.
4. However, when it is kept for a long time at a
temperature of 35 ± 50C ,it becomes sour because of bacteria
present in air.
5. Research has refuted claims that soy affects bone
mineral density.
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6. These bacteria convert lactose of milk starts
separating out as a precipitate.
7. When the acidity in milk is sufficient and temperature is around
360C, it forms semi-solid mass, called curd.
8. Soy 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.
9. Soy milk is by nature much lower in calcium compared to cow's
milk. Even calcium-fortified soy milk loses to cow's milk in terms
of the ease of absorption. The lactose in cow's milk catalyzes
calcium uptake in the intestines, so that more calcium can be
absorbed.
10. Another setback regarding soy milk nutrition is the potential
to trigger allergies. Just like the milk protein casein, soy proteins
can also lead to anaphylactic reactions, and these occurrences are
more prevalent and more severe in children than in adults.
Children who are sensitive to soy can exhibit allergic symptoms
such as hives, swelling and diarrhea if they drink soy milk. In more
serious cases, they can have breathing difficulties and other life-
threatening syndromes.
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monounsaturated and polyunsaturated fatty acids that can
effectively reduce your blood cholesterol level. The phytosterols
in soy milk can further improve your heart conditions by
controlling your blood pressure and preventing cholesterol
absorption in your intestines. Studies have shown that drinking
soy milk can lower your risks for atherosclerosis and strokes,
making them an effective aid in prevention and treatment of
heart diseases.
MATERIALS
REQUIRED
1. Beakers
2. Grinder and mixer
3. Measuring cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth soy milk
7. Burner
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PROCEDURE:-
1. About 150g of Soya beans is soaked in suffi cient amount
of water so that they are completely dipped in it.
2. S w o l l e n S o y a b e a n s a re t a ke n o u t a n d g r i n d th e m
to a v e r y fi n e p a s t e .
3. The paste is fi l t e r e d
through a muslin
cloth; the
c l e a r w h i t e fi l t r a t e i s
soya bean milk. Its taste is
compared with buffalo milk.
4. About 50 ml of soya bean
milk is taken in three other
beakers and heated the up
to 30°, 40°and 50°C respectively.
5. About ¼ spoonfuls curd is added t o e a c h o f t h e s e
b e a ke r s . T h e b e a ker s a re l e ft u n d i s t u r b e d f o r 8 hour
and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three beakers and
heated up to 30°, 40° and 50°C respectively. Again, about
¼ spoonfuls curd is added t o e a c h o f t h e s e b e a ke r s . T h e
b e a ke r s a re l e ft u n d i s tu r b e d f o r 8 hour and curd is
formed.
OBSERVATION:-
Type of milk Beaker no Temperature Quality of Taste of curd
curd
2 400C
3 500C
Soya bean 4
milk
5 400C
6 500C
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RESULT:-
For buffalo milk, the best temperature for the formation of good
quality and tasty curd is……. o C and for soya bean milk, it is ……. o
C.
2 . T h e c u rd
f o rm a t i o n t a ke s
place at a faster
r a t e w i t h i n c re a s e
i n t e m p e r a t u re a n d
in both type
o f milk.
3. In natural milk,
fermentation take
place faster at a higher temperature, leading to formation of
larger amount lactic Acid which imparts of sour taste.
4. If the soya milk is kept outside for more than 12 hours in a metal
container it gets spoiled.
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BIBLIOGRAPHY:-
1. Comprehensive Practical Chemistry – XII.
2. N.C.E.R.T Chemistry Text Book.
3. Wikipedia, the free encyclopedia
4. Scribd.
5. www.milkworld.com.
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