Professional Documents
Culture Documents
2014-
15
PREPARATION OF
SOYABEAN MILK
AND ITS
COMPARISON WITH
NATURAL MILK.
1|Page
Bonafide Certificate
This is to certify that Master
Date: 22/10/2014
Chemistry Teacher’s Signature
External Examiner’s Signature
Principal’s
Signature
Acknowledgement
I selected this project as a part of
my studies, titled “Preparation of
Soyabean Milk and its Comparison
with Natural Milk”.
As gratitude, I convey my sincere
thanks to our Chemistry Teacher Mr.
U.K.Banerjee and our lab Attendant
Mr. Bijoy, who were our constant
guide during the period of study
and without whose help it would not
have been possible for us to
complete this project.
Sarthak Banerjee
XII – A (Science)
2014-15
Contents
Introduction…………………………………
………7
Aim………………………………………………
..8
Hypothesis…………………………………
………..8
Requirements………………………………
………...9
Procedure……………………………………
……9-10
Observations………………………………
………...11
Photo
Gallery
...........................................
1
2-13
Result…………………………………………
…...14
Data Analysis (Comparison Chart)
………………………..15
Natural Milk v/s Soy
Milk............................16
Nutrition………………………………
…....16
Health
Benefits….......................16-
17
Disadvantages……………………
…………..17
Conclusion…………………………………
……....18
Further Scope of
Investigation
.........................................
1
8
Bibliography………………………………
……….19
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Why I Selected This
Project
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 Bea Temper Qualit Taste
Vegan No Yes
Disadvantages
Soy milk contains high percentage of
phytoestrogens, which may decrease
fertility in men if they consume more
than 3 quarts per day. Too much
estrogen can also cause hormone
imbalance in women when consumed
too much and also has difficulty
breaking down. Consuming these
simple sugars can cause some people
to experience lot of gas. Soy milk also
contains substances called phytates
which interfere with calcium
absorption.
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
X-X-X-X