Name: Aswini Tikadar

Class: XI-F

Roll no: 8

Subject: Chemistry Project

Topic: Preparation of Soya bean milk

and it’s comparison with respect to curd
formation, effect of temperature and
taste
AIM:
Preparation of Soya bean 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
Soya bean milk and will also be of better quality.
APPARATUS AND CHEMICALS REQUIRED:
Beakers, pestle and mortar, measuring cylinder, glass
rod, tripod stand, thermometer, muslin cloth, burner.
Soya beans, Buffalo milk, fresh curd, distilled water.

PROCEDURE :
• Soak about 150g of Soya beans in different
amount of water so that they are completely
dipped in it. Keep them dipped for 24 hours.
• Take out swollen Soya beans 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
 Soya bean 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 Soya bean 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.

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.