TOPIC-

Preparation of soya bean milk and its comparison

with the natural milk with respect to curd formation ,
effect of temperature and taste

– Sujit Kumar Sahoo

- XII
- 12653120
Mrs. Jagnyaseni Priyadarsini
 ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many

people have best owned upon me their blessings and their
heart pledged support, this time I am utilizing to thank all
people who have been concerned with the project.

I express my sincere gratitude to our Principal of DAV Public

School, Kalinga Nagar for support in the preparation of this
project.

I gratefully acknowledge the guidance given by our project

coordinator for the vision to foster the topic:- Preparation of
soyabean milk and its comparison with the natural milk
with respect to curd formation,effect of temperature,etc.

I would like to thank my classmates who have helped me

a lot.
 CERTIFICATE
This is to certify that this project report on "Preparation of
soyabean milk and its comparison with the natural milk
with respect to curd formation, effect of temperature, etc.”
is a Bonafide record of work done by Sujit Kumar Sahoo of
DAV Public School, Kalinga Nagar bearing roll number:
12653120

who carried out the project for the fulfillment of AISSCE

Examination of CBSE under my supervision and guidance
during the session 2022-23.

Mr Bipin Kumar Sahoo Mrs Jagnyaseni Priyadarshini

Principal, Head of Department
DAV Public School Chemistry
Kalinga Nagar

External Examiner
 INDEX

1. Introduction
2. Aim
3. Hypothesis
4. Requirements
5. Procedure
6. Observations
7. Result
8. Conclusion
9. Further scope of Investigation
10. ibliography
 INTRODUCTION

Natural milk is an opaque white fluid secreted by the

mammary glands of female mammals. The main constituent
of natural milk are proteins, carbohydrates, minerals,
vitamins, fats and water and is a complete balanced diet in
itself. Fresh milk is sweetish in taste. However, when it is kept
for a long time 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 of milk is
sufficient and temperature is around 36°C, it forms semi solid
mass called curd.

Soyabean milk is made from soy beans. It resembles

natural milk. The main constituents of soyabean milk are
proteins, carbohydrates, fats, minerals and vitamins. It is
prepared by keeping soyabeans dipped in water for some
time. The swollen soyabeans are the crushed to a paste
which is then mixed with water. The solution is filtered.

Soy Yogurt looks like regular cream yogurt. It is prepared

using soy milk, yogurt bacteria, mainly Lactobacillus
bulgaricus and streptococcus thermophilus and sometimes
additional sweetener. It is suitable for vegans as the bacteria
for shop brought soy yogurt are usually not grown on a dairy
base.
 INTRODUCTION

Natural milk is an opaque white fluid secreted by the

mammary glands of female mammals. The main constituent
of natural milk are proteins, carbohydrates, minerals,
vitamins, fats and water and is a complete balanced diet in
itself. Fresh milk is sweetish in taste. However, when it is kept
for a long time 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 of milk is
sufficient and temperature is around 36°C, it forms semi solid
mass called curd.

Soyabean milk is made from soy beans. It resembles

natural milk. The main constituents of soyabean milk are
proteins, carbohydrates, fats, minerals and vitamins. It is
prepared by keeping soyabeans dipped in water for some
time. The swollen soyabeans are the crushed to a paste
which is then mixed with water. The solution is filtered.
Soy Yogurt looks like regular cream yogurt. It is prepared
using soy milk, yogurt bacteria, mainly Lactobacillus
bulgaricus and streptococcus thermophilus and
sometimes additional sweetener. It is suitable for vegans
as the bacteria for shop brought 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
curding (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 proteins, fat, lactose, minerals and
vitamins.
 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

 Mortar

 Measuring cylinder

 Glass-rod

 Tripod-stand

 Thermometer

 Muslin cloth

 Burner

 Soyabeans

 Buffalo milk

 Fresh curd

 Distilled water
 PROCEDURE

1. Soak about 150 g of soyabeans in different amount of

water so that they are completely dipped in it. Keep them
dipped for 24 hours.

2. Take out swollen soyabeans and grind them to a very fine

paste with a pestle and mortar.

3. Add about 250 ml pf water this paste and filter it through a

muslin cloth. Clear white filtrate is soyabean milk.
Compare its taste with buffalo milk.

4. Take 50 ml of buffalo milk in three beakers and heat the

beakers to 30°, 40° and 50° respectively. Add ¼ spoonful
curd to the beakers. Leaves the beakers undisturbed for 8
hours and curd is ready.

5. Similarly, take 50 ml of soyabean milk in three other

breakers and heat the breakers to 30°, 40° and 50 °
respectively. Add ¼ spoonful curd to each of these
beakers. Leave the beakers undisturbed for 8 hours and
curd is formed
 OBSERVATIONS
Types of Beaker Temperature Quality of curd Taste of curd
Milk no.
1 30°C Perfectly sour
dense semi
solid
Buffalo milk 2 40°C Comparatively Less sour
watery
3 50°C Highly watery Tasteless

1 30°C Almost dense Almost sour

Soyabean 2 40°C Semi solid, sour

milk little bit watery
3 50°C High water Tasteless
content

RESULT
The buffalo milk, the best temperature for formation of good
quality and tasty curd is 30-33°C and for soyabean milk, it is
35-40°C.
 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) the soya milk
curd. Also, natural milk curd requires room
temperature for its formation whereas soya milk curd
requires temperature slightly greater than room
temperature.
Further scope of Investigation
This experiment can be prepared again under
better conditions and more accurate equipments
and apparatus. That may result in slight variations
in the results shown here.

BIBLIOGRAPHY

 Comprehensive Practical Chemistry- XII

 N.C.E.R.T Chemistry Textbook
 Wikipedia, the free encyclopedia
 www.google.co.in