Observation table:-

Type of Beaker Temperature Quality of Taste of

milk no. (°c) curd curd
Perfectly
1 30° dense
Sour
Buffalo
milk
2 40° Semi solid Less sour
Highly
3 50 watery
Tasteless
Perfectly
Almost
4 30° dense, semi
sour
solid
Soya Semi solid,
bean milk 5 40° little bit Sour
watery
Highly
6 50° watery
Tasteless
RESULT:-
For buffalo milk the best temperature for
the formation of good quality and tasty
curd is 30°-33° C.
And for soya bean milk, it is 35°-40° C.
In soymilk the proteins like Glycinin and conglycinin
make up approximately 80% of the total protein
content. This protein may trigger allergic reaction in
some people consumption of soya protein has been
linked with modest decrease in cholesterol levels.
Nutritional value (per 100 gm)
Calories: 97 kcal
Protein: 3.8 gm
Carbohydrates: 5.2 gm
Fat: 6.9 gm
Sodium: 52 mg
Cholesterol: 19 mg
Potassium: 178 mg