Preparation of Soybean Milk and Its Comparision With Natural Milk

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PREPARATION OF
SOYBEAN MILK AND
ITS COMPARISION
WITH NATURAL MILK
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Apr. 16, 2019 • 78 likes • 1,59,559 views
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PREPARATION OF SOYBEAN MILK

AND ITS COMPARISION WITH
NATURAL MILK
1. Certificate This is to certify that Aditi Chauhan a
student of Class XII of D.A.V. Public School , B.S.E.B.
Colony , Patna , Roll No. , Session 2018-19 , has
satisfactorily completed the required Chemistry Project
Work as per the syllabus of Standard XII in the
laboratory of the school. Date: Teacher's Signature 1
2. Acknowledgment I selected this project as a part of
my studies, titled “Preparation of Soybean Milk and its
Comparison with Natural Milk”. As gratitude, I convey
my sincere thanks to our Chemistry Teacher Mrs. Jyoti
Sharan, who was our constant guide during the period
of study and without whose help it would not have
been possible for us to complete this project. Aditi
Chauhan 2
3. Contents Sl No. TOPIC Page no. 1 Introduction 5 2 Aim
6 3 Hypothesis 6 4 Requirements 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 3
4. Why I Selected This Project I selected this project as a
part of my studies but my foremost wish was to learn
something new by studying research materials and
journals and doing my own research based on the
nutritional content of di!erent samples of milk. Our
Chemistry teacher Mrs. Jyoti Sharan was a constant
inspiration who helped us to succeed in our goal. 4
5. 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 diet in itself fresh milk is
sweetish in taste. However, when it is kept for a long
time at a temperature of 35 + 5o 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 su!icient and temperature is around 36o C, it forms
semi solid mass, called curd. Soybean milk is made
from Soybeans. It resembles natural milk. The main
constituents of Soybean milk are proteins,
carbohydrates fats, minerals and vitamins. It is
prepared be keeping Soybeans dipped in water for
some time. The swollen Soybeans are then crushed to
a paste which is then mixed with water. The solution is
filtered. 5
6. Aim Preparation of Soybean milk and its comparison
with the natural milk with respect to curd formation,
e!ect of temperature and taste. Hypothesis As per my
knowledge the curd formation in natural milk will be
formed more quickly at di!erent temperatures in
comparison to the curd formed by Soybean milk and
will also be of better quality. 6
7. Requirements • Beakers • Pestle and mortar •
Measuring cylinder • Glass rod • Tripod stand •
Thermometer • Muslin cloth • Burner • Soybeans •
Bu!alo milk • Fresh curd • Distilled water 7
8. Procedure • Soak about 150g of Soybeans in di!erent
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 bu!alo
milk. • Take 50ml of Bu!alo milk in three beakers and
heat the beakers to 30o C, 40o C and 50o C
respectively.Add 1/4 spoonful curd to each of the
beakers. Leave the beakers undisturbed for 8 hours and
curd is formed. 8
9. Observations Type of Milk Beaker No. Temperat ure
Quality of
Curd Taste of Curd 1. 30oC Perfectly Dense, Semi Solid
Sour Bu!alo Milk 2. 40oC Comparatively Watery Less
Sour 3. 50oC Highly Watery Tasteless 1. 30oC Almost
Dense Almost Sour Soybean Milk 2. 40oC Semi
Solid,Little bit Watery Sour 3. 50oC Highly Water
Content Tasteless 9
10. Photo Gallery 10
11. Result For bu!alo milk, the best temperature for
formation of good quality and tasty curd is 30- 33o C
and for Soybean milk, it is 35-40o C. 11
12. Data Analysis (Comparison Chart) Bu!alo Milk
Soybean Milk Source Mammal(usually cow or bu!alo)
Soy beans Lactose Contains lactose Lactose-free
Vegetarian Yes Yes Vegan No Yes Protein 3.22 g 3.27 g
Carbohydrates 5.26 g 6.28 g Polyunsaturated fat 0.195 g
0.961 g Calcium 113 mg(11%) 25 mg(3%) Magnesium 10
mg(3%) 25 mg(7%) Thiamine (Vitamin B1) 0.044
mg(4%) 0.060 mg(5%) Saturated Fat 1.865 g 0.205 g
Riboflavin (Vitamin B2) 0.183 mg(15%) 0.069 mg(6%)
Potassium 143 mg(3%) 118 mg(3%) Sodium 43 mg(3%)
51 mg(3%) Energy 60 kcal 54 kcal 12
13. 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. 13
14. •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

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CHEMISTRY CLASS 12 PROJECT ~ ADITI

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PREPARATION OF SOYBEAN MILK

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