Preparation of

Soybean Milk

Gurjyot Singh
Roll no. 26
CBSE board roll no. …………………….
 INDEX
Sr.no Content Page no.

1 Aim 3

2 Apparatus 4

3 Introduction and 5
Theory

4 Procedure 6

5 Observation 7

6 Conclusion 8

7 Natural milk v/s 9-10

soybean milk
8 Bibliography 11
 AIM

Preparation of Soybean milk and it’s

comparison with the Natural milk
with respect to curd formation, effect
of temperature etc.
 APPARATUS
AND CHEMICALS
 Soybean grinder or blender
 Cooking pot or boiler Fine
 Mesh strainer or cheesecloth
 Mixing utensils
 Heat source
 Optional sweeteners
 Optional flavourings
 Calcium source
 Optional stabilizers

[Note- It's important to note that the specific

apparatus and ingredients used can vary depending
on the scale of production and individual
preferences. Commercial soy milk production may
involve more sophisticated equipment and
additional ingredients for flavouring, fortification,
and preservation.]
 Introduction:-
What is Soybean Milk?

Soy milk is a plant-based nondairy beverage

that’s a popular alternative to cow’s milk. It’s
made from soybeans primarily.
 Soy milk offers culinary diversity, creamy
texture, and a healthful nutritional profile,
including essential omega-3 fatty acids [if
fortified] and flavonoids that exert
antioxidant, anti-inflammatory, and
cardio protective properties.
 It is also helpful for individuals suffering
from milk allergy or are lactose intolerant,
which means you have trouble digesting a
sugar called lactose.
 Moreover Soy is rich in plant chemicals
called isoflavones, including
phytoestrogens that weakly mimic human
estrogen.
 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
 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.

[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.]
 NATURAL MILK
V/S
SOYBEAN MILK

Nutrition:-
1. 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.
2. 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 health benefits with
drinking soy milk. These are as follows:
1. Improves lipid profile.
2. Strengthen blood vessel integrity.
3. Promote weight loss.
4. Prevent prostate cancer.
5. Prevents post-menopausal syndromes.
6. Prevents Osteoporosis.
7. Soy protein reduces the level of LDL
(bad cholesterol) and increases the level
of HDL (good cholesterol) in our body.

Disadvantage:-
1. Soybean milk contains high percentage of
phytoestrogens, which may decrease
fertility in men if they consume more than
3 quarts per day.
2. 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.
 BIBLIOGRAPHY

1. https://www.wikipedia.org/
2. https://www.fujioil.co.jp/en/
3. www.semanticscholar.org