SESSION: 2023-2024

D.A.V. Kapildev Public

School…

SUBMITTED BY:
GAUTAM KASHYAP
CLASS: XII ‘D’
ROLL NO.:
 CERTIFICATE
This is to certify that the CHEMISTRY project titled
‘Preparation of soya bean milk and its comparison
with the natural milk with respect to curd formation,
effect of temperature and taste’ has been successfully
completed by GAUTAM KASHYAP of Class XII ‘D’ in
the partial fulfillment of curriculum of CENTRAL BOARD
OF SECONDARY EDUCATION (CBSE) in the year of
2023-2024 and the candidate has submitted a
satisfactory report as completed in following page under
my supervision.

This project is genuine and does not indulge in plagiarism

of any kind.

Internal Examiner External Examiner

Signature Signature
 ACKNOWLEDGEMENT

Itgives me great pleasure to express my

gratitude towardsour Chemistry teacherMR.
SANJAYSINGHfor his guidance, support and
encouragementthroughout the duration of
the projecton the topic “Preparationofsoya
beanmilkanditscomparisonwiththenaturalmilk
withrespecttocurdformation,effectoftemperature
andtaste ”.

you will like this project.

Thanking you !
Gautam Kashyap
 INDEX
1) Introduction
2) Manufacturing process
3) Nutritionand health informations
4) Aim
5) Requirements
6) Theory
7) Procedure
8) Observation
9) Result
10) Bibliography
 …INTRODUCTION…

Soy milk is a high protein, iron-rich milky liquid

produced from pressing ground, cooked soybeans.
Creamy white soy milk resembles cow’s milk but in
fact differs from its dairy counterpart in a number of
ways. Not only it is higher in protein and iron content,
but it is cholesterol-free, low fat, and low sodium. It is,
however, lower in calcium and must be fortified with
calcium when given to growing children. Those who
are allergic to cow’s milk or are unable to digest
lactose, the natural sugar found in cow’s milk, find
soy milk easy to digest since it is lactose-free.
Those who are calorie-conscious can purchase
reduced fat soy milk (called lite soy milk) but this is
often lower in protein as well. Some do not enjoy the
taste of original soy milk, so manufacturers now offer
flavored soy milk. Soy milk can be substituted for milk
in nearly anyrecipe.
Those who merely want to boost protein intake often
add powdered soy milk to other beverages, others
find it economical to purchase it in powder form and
then make soy milk when they add water to the
powder. Children under one year of age should be
given a formula of soy milk specifically developed
with their nutritional needs in mind.
Soy milk requires only soybeans and water (and
steam) for its creation. Soy milk is nearly always
fortified with calcium, vitamins D, and certain B
vitamins. Highly concentrated flavorings, such as
vanilla, carob, chocolate, and almond are often
addedto the finishedproduct.

MANUFACTURING PROCESS…

The soybean is a low and as such, is a

good host for the breeding of harmful
bacteria. Thus, the manufacturing
process is “aseptic”, meaning that
at a certain point in its production, the
soy milk is sealed off from any air
because it might introduce dangerous
bacteria into the product. The
development of successful,
affordable aseptic production of soy
milk has been of tremendous
importance in the mass production of
its beverages. The initial phases of the
production of soy milk do not have to
be sealed off to air only later does this
happen.

▶ Producingthe raw materials

▶ De-hulling
▶ Invalidatingthe indigestible enzyme
▶ Roughgrinding
▶ Finer grinding
▶ Extracting
▶ Blending
▶ Aseptic sterilizing
▶ Homogenizing
▶ Cooling
▶ Storing
▶ Packaging
 ▶ Quality Control

Nutrients in 8 ounces(250ml) of plain soymilk.

Regular LiteSoymilk
Soymilk (reduced fat)

Calories (gm) 140.0 100.0

Protein (gm) 10.0 4.0
Fat (gm) 4.0 2.0
Carbohydrate 14.0 16.0
(gm)
Sodium (mg) 120.0 100.0
Iron (mg) 1.8 0.6
Riboflavin (mg) 0.1 11.0
Calcium (mg) 80.0 80.0
▶ Observethereadingsof the thermometer
carefully.
▶ Carefully soak thesoybeansfor24hours.
▶ Useonly muslinclothesfor thefiltration.

…
BIBLIOGRAPHY…
 www.slideshare.net

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