Acknowledgement

I express my sincere gratitude to Sk Sinha sir, Principal,

JAWAHAR NAVODAYA VIDYALAYA Borai,durg for his support in the preparation of

the project.

I gratefully acknowledge the guidance given by our project coordinator,

Jaymala madam for the vision to foster the topic

“Preparation of soya bean milk and its comparison with the natural milk
with respect to curd formation, effect of temperature and taste,”
to me and also for her encouragement in complementing the project.

I also want to acknowledge my mother for her support in making soya milk.

Our lab attendant Mr. Paras for helping me out carrying out other chemical tests.

MUKESH KUMAR
XII -A

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 CERTIFICATE
This is to certify that the project report completed by
MUKESH KUMAR 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 , JAWAHAR NAVODAYA
VIDYALAYA BORAI,DURG is according to the specification
prescribed by CBSE , New Delhi.

Mrs. Jaymala shreevastava SK Sinha sir

Project coordinator Principal
HOD of chemistry NVS
Nvs

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 AIM OF THE EXPIREMENT
Preparation of soya bean milk and its comparison
with the natural milk with respect to curd formation, effect of
temperature and taste.

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.
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.

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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. 

Drink Soy Milk to Protect Your Heart!!!

1. Elderly and heart patients are most suited to use soy milk as a dairy alternative.
Whole milk contains a significant amount of saturated fat and cholesterol which
increase the risk of plaque formation and heart disease. Skim milk does not have
this problem, but it is watery and much less appetizing. Soy milk is naturally
cholesterol free with an extra dose of heart-healthy 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.

Switch to Soy Milk for Weight Control!!

1. Each cup of plain soy milk contains about 7 grams of sugar and 80 calories. Soy
milk also contains fiber which is not present in dairy milk. The extra fiber makes
soy milk more filling for natural suppression of your appetite. Additionally, the
monounsaturated fatty acids can inhibit fat absorption during digestion and
reduce the chance of fat storage. 

MATERIALS
REQUIRED
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1. Beakers
2. Grinder and mixer
3. Measuring cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth soy milk

7. Burner

PROCEDURE:-
1. About 150g of Soya beans is soaked in sufficient 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 r e t a k e n o u t a n d g r i n d t h e m t o a v e r y
fine paste.
3. The paste is f i l t e r e d
through a muslin cloth;
the
c l e a r   w h i t e   f i 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.

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 5. About ¼ spoonfuls curd is added t o e a c h of t h e s e b e a k e r s . T h e
b e a k e r s a r e l ef t 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 of t h e s e b e a k e r s . T h e b e a k e r s a r e l ef t u n d i s t u r b e d f o r
8 hour and curd is formed.

OBSERVATION:-
Type of milk Beaker no Temperature Quality of curd Taste of curd

Cow milk 1 300C

2 400C

3 500C

Soya bean milk 4

5 400C

6 500C

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.

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1. Natural milk is sweet in taste while soya bean milk is sour.

2. The curd formation

takes place at a faster
rate with increase in
temperature and in
b o t h t y p e 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.

BIBLIOGRAPHY
1.Comprehensive Practical Chemistry – XII.

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

3.Wikipedia, the free encyclopedia

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4.www.milkworld.com.

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