CERTIFICATE OF AUTHENTICITY

This is to certify that Dishita Goel of class XI S2 from Sushila Birla Girls’
School has successfully completely the investigatory project entitled:
“PREPARATION OF SOYBEAN MILK AND IT’S COMPARISION WITH
NATURAL MILK” under the supervision of chemistry teacher Miss
Shriparna Dhar for the academic year 2022-2023.

DATE:

TEACHER’S SIGNATURE:
 ACKNOWLEDGEMENT
Firstly,I would like to express my special thanks of gratitude to our
chemistry teacher MISS SHRIPARNA DHAR,as well as our principal,co-
ordinator who gave me the golden opportunity to do this wonderful project
on the topic PREPARATION OF SOYBEAN MILK AND IT’S
COMPARISION WITH NATURAL MILK,which also helped me in doing a
lot of research and I came to know about so many new things.
I am really thankful to them.
Secondly I would also like to thank my parents and classmates who helped
me a lot in finishing this project within the limited time.

I am making this project not only for marks but to also increase my
knowledge.
THANKS AGAIN TO ALL THOSE WHO HELPED ME.

Dishita Goel
 INDEX
SL NO. TOPIC PAGE NO.

1. INTRODUCTION 1

2. EXPERIMENT 1 2,4

3. DATA ANALYSIS 5

4. HEALTH BENEFITS 6

5. DISADVANTAGES 6

6. SOY YOGURT VS NATURAL MILK 7

CURD
7. CONCLUSION 8

8. FURTHER SCOPE OF 8
INVESTIGATION

9. BIBLIOGRAPHY 9
 INTRODUCTION
 Soy milk is a plant-
based nondairy beverage
that’s a popular alternative to
cow’s milk and it resembles
natural milk.

 Soybeans are rich in a variety

of nutrients, making soy milk a
nutritious beverage.

 Fresh cow/buffalo milk is sweetish in taste while soy milk is little sour
in taste.

 Soymilk is made by blending soaked soybeans with water and

straining the solids, leaving a smooth, milk-like liquid.

 Soymilk composes of proteins, carbohydrates, fats, fiber,vitamins and

minerals and a powerful array of phytonutrients.

 A 100ml of unsweetened, fortified soy milk provides:

i.26Kcal / 108KJ
ii.2.4g Protein
iii.1.6g Fat
iv.0.5g Carbohydrate
v.0.5g Fibre
vi.120mg Calcium
vii.0.4mcg Vitamin B12
viii.0.8mcg Vitamin D

 It have been known to help reduce blood cholesterol, thereby

promoting cardiovascular wellness. Also good for those who are
lactose intolerant.

1
 EXPERIMENT 1
AIM: Preparation of Soyabean 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 sometime. 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:
 Beakers
 Pestle and mortar
 Measuring cylinder

2
  Glass-rod
 Tripod-stand

 Thermometer
 Muslin cloth
 Burner
 Soya beans
 Buffalo milk
 Fresh curd
 Distilled water

PROCEDURE:
1. Soak about 100 g of soya beans in sufficient amount of water 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.
4. Clear white filtrate is soya bean milk.
5. Compare its taste with buffalo milk.
6. Take 50 ml of buffalo milk in three beakers and heat the beakers to
30 °, 40 ° and 50°C respectively.
7. Add spoonful curd to each of the beakers and leave the beakers
undisturbed for 8 hours and curd is ready.
8. Similarly, take 50 ml of soya bean milk in three other beakers and
heat the beakers to 30 °,40 ° and 50°C respectively.
9. Add 1 spoonful curd to each of these beakers.  Leave the beakers.

3
 OBSERVATIONS:
TYPE OF BEAKER TEMPER- QUALITY OF TASTE OF
MILK NO. ATURE CURD CURD
BUFFALO 1. 30°C PERFECTLY SOUR
MILK DENSE,SEMI SOLID
2. 40°C COMPARITIVELY LESS SOUR
WATERY
3. 50°C HIGHLY WATERY TASTELESS
SOYBEAN 1. 30°C ALMOST DENSE ALMOST
MILK SOUR
2. 40°C SEMI SOLID,LITTLE SOUR
BIT WATERY
3. 50°C HIGHLY WATER TASTELESS
CONTENT

RESULT: For buffalo milk, the best temperature for the formation of good
quality and tasty curd is 30-33° C and for soya bean milk, it is 35-40° C.

4
 DATA ANALYSIS
(COMPARISION CHART)
BUFFALO MILK SOYBEAN MILK
SOURCE MAMMAL(USUALLY SOY BEANS
COW OR BUFFALO)
LACTOSE CONTAINS LACTOSE LACTOSE-FREE
VEGETARIAN YES YES
VEGAN NO YES
PROTEIN 3.22g 3.27g
CARBOHYDRATES 5.26g 6.28g
POYUNSATURATED FAT 0.195g 0.961g
CALCIUM 113mg(11%) 25mg(3%)
MAGNESIUM 10mg(3%) 25mg(7%)
THIAME(VITAMIN B1) 0.044mg(4%) 0.060mg(5%)
SATURATED FAT 1.865g 0.205g
RIBOFLAVIN(VITAMIN B2) 0.183mg(15%) 0.069mg(6%)
POTASSIUM 143mg(3%) 118mg(3%)
SODIUM 43mg(3%) 51mg(3%)
ENERGY 60kcal 54kcal

5
HEALTH BENEFITS:
 rich in protein and low
in saturated fat. 
 promotes weight loss.
 promotes prostate cancer.
 strengthen blood vessel
integrity
 helps support the
cardiovascular system.
 strengthen the bones and reduce the risk of osteoporosis.
 improves the plasma lipid levels.
 reduce hyperpigmentation (a condition of darkening of the skin).

DISADVANTAGES:
 soy does more harm than good in the female body, alleging links
between soy products and some forms of cancer.
 soy milk contains phytic acid, which can interfere with your body’s
ability to absorb essential nutrients like zinc and magnesium.
 soy milk can impair thyroid function in your body if taken in
excess.
 soy has a reputation for causing gas in the stomach during
digestion.
 pregnant women seem to suffer excess bloating and gas after
eating soy products particularly.
 soy milk may increase the risk of developing kidney stones
because it contains large amounts of oxalates which are the main
cause of kidney stones.

6
 SOY YOGURT
VS
NATURAL MILK CURD
SOY YOGURT:looks like regular cream yogurt.It is
prepared using soy milk,yogurt bacteria,mainly
Lactobacillus bulgaricus and streptococcus
thermophitus and sometimes additional sweetener.It
is suitable for vegans as the bacteria for shop-
bought soy yogurt are usually not grown on a dairy
base.

NATURAL MILK CURD(DAHI): is a traditional and

nutritious dairy product prepared by natural milk.It
is obtained by curdling(coagulating)buffalo milk or
any natural milk using microbial activities.In this
process lactose in milk is converted into lactic
acid.Natural milk curd has a higher nutritional value
of protein,fat,lactose,minerals and vitamins.

7
 CONCLUSION
Both natural milk and soybean milk have almost same constitutes
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 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.

8
BIBLIOGRAPHY:
Comprehensive Practical Chemistry – XII.
N.C.E.R.T Chemistry Text Book.

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