CHEMISTRY INVESTIGATORY

PROJECT 2022-2023
TOPIC: - “PREPRATION OF SOYBEAN MILK AND
ITS COMPARISON WITH NATURAL MILK”

SUBMITTTED BY SUBMITTED TO
NAME: - SOURAV KUMAR MRS. ANITA HALDAR
CLASS: - 12TH (PGT CHEMISTRY)
ROLL NO.: - 1227
 CHEMISTRY
THIS IS TO CERTIFY THAT SOURAV KUMAR
STUDENT OF CLASS XII OF JAWAHAR
NAVODAYA VIDYALAYA, BATHALANGSO,
ROLL NO. 27, SESSION 2022-23, HAS
SATISFACTORILY COMPLETED THE REQUIRED
CHEMISTRY INVESTIGATORY PROJECT
PRESCRIBED BY THE C.B.S.E FOR 12TH
SCIENCE.

DATE -

EXAMINER -

SUBJECT TEACHER –

PRINCIPAL-
I would like to thanks my sincere
gratitude to my CHEMISTRY teacher
MRS. ANITA HALDAR (P.G.T.
CHEMISTRY) for his vital support
guidance and encouragement.
I would like to thank my parents and
friends who have helped me with
their valuable suggestions and
guidance has been helpful in various
phases of completion of the project.
 CONTENTS
SL.
NO. TOPIC PAGE NO.
1. Introduction 5

2. Aim 6

3. Hypothesis 6

4. Requirement 7

5. Procedure 8

6. Observations 9

7. Photo Gallery 10

8. Result 11

9. Data Analysis (Comparison Chart) 12

10. Natural Milk V/S Soybean Milk 13-14

11. Conclusion 15

12. Further Scope of Investigation 15

13. Bibliography 16
 INTRODUCTION
Natural milk is an opaque white fluid secreted by the mammary
gland of female mammals. The main constituent of natural milk
are proteins, carbohydrates, minerals, vitamins, fats, and water
and is a complete balanced die in itself fresh milk is sweetish in
taste. However, when it is kept for a long time at a temperature
of 35±5˚C it becomes sour because of bacteria present in air.
These bacteria convert lactose of milk into lactic acid which is
sour in taste. In acidic conditions casein of milk starts separating
out as precipitate. When the acidity in milk is sufficient and
temperature is around 36˚C, it forms semi solid mass, called
curd.
Soybean milk is made from soyabeans. It resembles natural
milk. The main constituents of soyabean milk are proteins, fats,
minerals and vitamins. It is prepared by keeping soyabeans
dipped in water for some time. The swollen soyabeans are then
crushed to a paste which is then mixed with water. The solution
is filtered
 AIM
Preparation of Soybean 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 Soybean milk and will
also be of better quality.
 REQUREMENTS
•Beakers
•Pestle and mortar
•Measuring cylinder
•Glass rod
•Tripod stand
•Thermometer
•Muslin cloth
•Burner
•Soybeans
•Buffalo milk

•Fresh curd
•Distilled water
 PROCEDURE
•Soak about 150g of Soybeans in different amount of
water so that they are completely dipped in it. Keep them
dipped for 24 hours.

• Take out swollen Soybeans and grind them to a very fine

paste with pestle and mortar.

• Add about 250ml of water to this paste and filter it

through a muslin cloth. Clear white filtrate is Soybean
milk. Compare its taste with buffalo milk.

• Take 50ml of Buffalo milk in three beakers and heat the

beakers to 30°C, 40°C and 50°C respectively. Add 1/4
spoonful curd to each of the beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.
 OBSERVATION
TYPE OF BEAKER TEMPRETURE QUALITY OF TASTE OF
MILK NO. CURD CURD
1. 30°C Perfectly Dense, Sour
Semi Solid
BUFFALO 2. 40°C Comparatively Less sour
MILK Watery

3. 50°C Highly Watery Tasteless

1. 30°C Almost Dense Almost

sour

SOYBEAN 2. 40°C Semi Solid, Sour

MILK Little Bit Watery

3. 50°C Highly Water Tasteless

Content
PHOTO GALLERY
 RESULT
For buffalo milk, the best temperature for formation
of good quality and tasty curd is 30 33°C and for
Soybean milk, it is 35-40°C.
 DATA ANALYSIS
COMPARISON CHART
BUFFALO MILK SOYBEAN
MILK
SOURCE Mammals Soy Beans
LACTOSE Contains Lactose Lactose Free
VEGETARIAN Yes Yes
VEGAN No Yes
PROTEIN 3.22 G 3.27 G
CARBOHYDRATES 5.26g 6.28 G
POLYUNSTATURATED 0.195 Mg 0.961 G
FAT
CALCIUM 113 Mg (11%) 25 Mg (3%)
MAGNESIUM 10 Mg (3%) 25 Mg (7%)
THIAMINE (VITAMIN 0.044 Mg (4%) 0.060 Mg
B1) (5%)
SATURATED FAT 1.865 G 0.205 G
RIBOFLAVIN 0.183 G (15%) 0.069 Mg
(VITAMIN B2) (5%)
POTTASIUM 145 Mg (3%) 118 Mg (3%)
SODIUM 43 Mg (3%) 51 Mg (3%)
ENERGY 60 Kcal 54 Kcal
 NATURAL MILK V/S SOYBEAN
MILK
Nutrition
A cup of cow's milk contains lactose (a sugar found only in milk),
proteins, carbohydrates, fats and calcium which are also
present in soy 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.
•Prevents 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.
Disadvantages

Soybean 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 a difficulty breaking down. Consuming these
simple sugars can cause some people to experience lot of
gas. Soybean milk also contains substances called
phytates which interfere with calcium absorption.
 CONCLUSION
Both natural milk and soybean milk have almost same
constituents except the presence of lactose in natural
milk. Soybean 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.
 BIBLIOGRAPHY
•www.google.co.in

•www.wikipedia.org

•www.diffen.com

•www.fitday.com