INDEX

1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Theory
6. Requirements
7. Experimental procedure
8. Observation
9. Conclusion
10. Bibliography
 ACKNOWLEDGEMENT

I gratefully acknowledge my sincere thanks to our respected

Chemistry teacher. For remarkable

Valuable guidance and supervision throughout the project

Work. I’m also most indebted to the encouragement, help,

Suggestion and readily helpful service provided in performing

The experiment.

AKSHAYA S

ROLL NO:
 CERTIFICATE

This is to certify that the project titled “PREPARATION OF SOYABEAN MILK AND ITS
COMPARISON WITH NATURAL MILK” was completed under guidance and supervision by
Roll No. a student of class XII, Sri Chaitanya Techno Institution within the
stipulated time as prescribed by the CBSE.
 CHEMISTRY

INVESTIGATORY PROJECT

ON

PREPARATION OF SOYABEAN MILK

AND

ITS COMPARISON WITH NATURAL MILK

Soy milk

Soy milk also called soya milk, soymilk soybean milk or soy juice and sometimes referred to as
drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it
is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the
same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and
0.5% ash. Soy milk can be made at home with traditional kitchen tools or with a soy milk
machine. The coagulated protein from soy milk can be made into Tofu, just as dairy milk can be
made into cheese

Preparation

Soy milk can be made from whole soybeans or full fat soy flour. The dry beans are soaked in
water overnight or for a minimum of 3 hours or more depending on the temperature of the water.
There hydrated beans then undergo wet grinding with enough added water to give the desired
solids content to the final product. The ratio of water to beans on a weight basis should be about
10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by
heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product.
Heating at or near the boiling point is continued for a period of time, 15-20 minutes, followed by
the removal of an insoluble residue by filtration.
 NATURAL MILK v/s SOYA BEAN MILK

NUTRITION:

A cup of soya milk contains lactose, proteins, carbohydrates, fats and calcium which
are also present in soya milk but in varying quantities. Lactose can be hard to digest
by some people if they lack the required digestive enzyme lactase and will not be able
to digest milk easily. Soy milk is mostly used as an alternative to milk used by people
with lactose intolerance since it is completely lactose free.

HEALTH BENEFITS:

There are a number of hath benefits with drinking soy milk. These are as follows:

 Improves lipid profile.

 Strengthen blood vessel integrity.
 Promote weight loss.
 Prevent prostate cancer.
 Prevent post-menopausal syndromes.
 Prevents Osteoporosis.
 Soy protein reduces the level of LDL (bad cholesterol) and increases the level
of
HDL (good cholesterol) in our body.
Aim:
Preparation of soya bean milk and its comparison with the natural milk with respect to
curd formation, effect of temperature and taste.

Theory:
Natural milk is an opaque white fluid secreted by the mammary glands of female mammal.
The main constituents of natural milk are proteins, carbohydrates, minerals, vitamins, fats and
water and are a complete balanced diet. Fresh milk is sweetish in taste. However, when it is kept
for a long time at a temperature of 35 ± 50C it becomes sour because of bacteria present in air.
These bacteria convert lactose of milk starts separating out as a precipitate. When the acidity in
milk is sufficient and temperature is around 360C, it forms semi-solid mass, called curd. Soya
bean milk is made from soya beans. It resembles natural milk. The main constituents of soya
bean milk are proteins, carbohydrates, fats, minerals and vitamins. It is prepared by keeping soya
beans dipped in water for some time. The swollen soya beans are then crushed to a paste which
is then mixed with water. The solution is filtered and filtrate is soya bean milk.
Materials required:

1. Beakers
2. Pestle and mortar
3. Measuring cylinder
4. Glass rod
5. Tripod stand
6. Thermometer
7. Muslin cloth
8. Burner
9. Soya beans
10. Buffalo milk
11. Fresh curd
12. Distilled water

Procedure:

1. Soak about 100 g of soya beans in sufficient amount of water so that they are completely
dipped in it. Keep them dipped for 24 hours.
2. Take out swollen soya beans and grind them to a very fine paste with a pestle-mortar.
3. Add about 250 ml of water to this paste and filter it through a muslin cloth. Clear white
filtrate is soya bean milk.
4. Compare its taste with buffalo milk.
5. Take 50 ml of buffalo milk in three beakers and heat the beakers to 300, 400 and 500 C
respectively Add spoonful curd to each of the beakers and leave the beakers undisturbed
for 8 hours and curd is ready
6. .Similarly, take 50 ml of soya bean milk in three other beakers and heat the beakers to
300,400 and 500 C respectively.
7. Add 1 spoonful curd to each of these beakers.  Leave the beakers 4 undisturbed for 8
hours and curd is formed
Types of milk Beaker temperature Quality of curd Taste of
number curd
1 30c Perfectly sour
dense, semi
solid
Buffalo milk 2 40c Comparatively Less sour
watery
3 50c Highly watery Tasteless
1 30c Almost dense Almost sour
Soya bean Semi solid, Sour
milk 2 40c little bit watery
3 50c Highly watery Tasteless
content
Result:

For buffalo milk, the best temperature for the formation of good quality and

tasty curd is 30-33C and for soya bean milk, it is 35-40c.

 CONCLUSON

Both natural milk and soya bean milk have almost same constituents except the presence of
lactose in natural milk. Soya bean 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 soybean milk curd also 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.
BIBILIOGRAPHY:

1. www.slidesharenet.com
2. www.wikipedia.com
3. www.wikipedia.com