FUTURE BHUBANESWAR SCHOOL

Session 2023-24
CHEMISTRY INVESTIGATORY REPORT

Topic – “Preparation Of Soyabean Milk And

Its Comparison With Natural Milk”

SUBMITTED TO: SUBMITTED BY

Mr. Sukanta Panda Ayush Dash
CHEMISTRY TEACHER Class -XII
Roll No -
ACKNOWLEDGEMENT

I would like to express a deep sense

of thanks and gratitude to my
chemistry teacher Mr. Sukanta
Panda and our lab in-charge Mr.
Saroj Swain for guiding me
immensely through the course of
the project. He always evinced
advice and constant motivation have
been responsible for successful
completion of this project.

……………………………………..
Students Sign
 CERTIFICATE
This is to certify that
Ayush Dash
Student of class XII has successfully
completed the research on the below
mentioned project under the guidance of Mr.
Sukanta Panda during academic year 2023-24
for partial fulfillment of chemistry practical
examination conducted by CBSE.

……………. ….…………
Student’s Sign Sign of External Examiner

……………. ……………
Sign of Internal examiner Principal’s Signature
 CONTENT
Sl.NO TOPICS PAGE NO
1. Introduction 01
2. Aim 02
3. Hypothesis 02
4. Requirements 03
5. Procedure 04
6. Observations 05
7. Result 06
8. Data analysis 07
9. Natural milk V/S Soyabean milk 08
10. Conclusion 11
11. Bibliography 12
 INTRODUCTION
Natural milk is an opaque white fluid secreted by
the mammary glad 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 and fresh
milk is sweetish in taste. However, when it is kept
for a long time at a temperature of 35⁰C 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 sufficient and
temperature is around 36⁰C, it forms semi solid
mass called curd.
Soyabean milk is made from soyabeans. 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 then crushed to a paste
which is then mixed with water. The solution is
filtered to get soyabean milk.

01
 AIM
Preparation of soybean 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 quicker at different
temperatures in comparison to the
curd formed by soybean milk and will
also be of better quality.

02
REQUIREMENTS
• Beakers
• Pestle and mortar
• Measuring cylinder
• Glass-rod
• Tripod stand
• Thermometer
• Muslin cloth
• Burner
• Soybeans
• Buffalo milk
• Fresh curd
• Distilled water

03
 PROCEDURE
• Soak about 150g of Soybeans in
different amount of water so that they
are completely dipped in. 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 o water to this paste

and filter it through muslin cloth. Clear
white filtrate is Soybean milk.

• Take 50ml of buffalo milk in three

beakers and heat the beakers to 30⁰,
40⁰C and 50⁰C respectively. Add ¼
spoonful curd to each of the beakers.
Leave the beakers undisturbed for 8
hours and curd is formed.

04
 OBSERVATIONS

TYPE OF BEAKER TEMPERATURE QUALITY OF TASTE

MILK
NO. CURD OF
CURD
Buffalo 1. 30⁰C Perfectly Sour
Dense, Semin
Milk Solid
2 40⁰C Comparatively Less
Watery Sour
3. 50⁰C Highly Watery Tasteless

Soybean 1. 30⁰C Almost dense Almost

Sour
Milk Semi Solid,
2 40⁰C Sour
Little bit
watery
3. 50⁰C Highly water tasteless
content

05
 RESULT
For buffalo milk, the best temperature
for formation of good quality and tasty
curd is 30⁰C -33⁰C and for Soybean milk,
it is 35⁰C - 40⁰C.

06
 DATA ANALYSIS
(Comparison Chart)
Buffalo Milk Soybean
Milk
Source Mammal(usually Soybeans
Cow or buffalo)
Lactose Contains Lactose Lactose-Free
Vegetarian Yes Yes
Vegan No Yes
Protein 3.22g 3.27g
Carbohydrates 5.26g 6.28g
Polyunsaturated 0.195g 0.961g
Fat
Calcium 113mg (11%) 25mg (3%)
Magnesium 10mg (3%) 25mg (7%)
Thiamine 0.044mg (4%) 0.060mg (5%)
(Vitamin B1)
Saturated fat 1.865g 0.205g
Riboflavin 0.183mg (15%) 0.069mg (6%)
(Vitamin B2)
Potassium 143mg (3%) 118mg (3%)
Sodium 43mg (3%) 51mg (3%)
Energy 60 kcal 54 kcal

07
NATURAL MILK V/S
SOYBEAN MILK
Nutrition
A cup of cow’s milk contains lactose,
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.

08
Health Benefits
There are number of hath benefits
with drinking soy milk. These are as
follows:
• Improve lipid profile
• Strengthen blood vessel
integrity.
• Promote weight loss.
• Prevents post-menopausal
syndromes.
• Prevent prostate cancer
• Prevents Osteoporosis
• Soy protein reduces the level of
LDL (bad cholesterol) and
increases the level of HDL (Good
cholesterol) in our body.

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Disadvantages
Soybean milk contains high
percentage of phytoestrogens,
which may decrease fertility in
men if they consume more than 3
quarts per day. Too much estrogen
can also cause hormone
imbalance in women when
consumed too much and has a
difficulty breaking down.
Consuming these simple sugars
can cause some people to
experience lot of gastric related
issues. Soyabean milk also
contains substances called
phytates which interfere with
calcium absorption.

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 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
alternate 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.

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BIBLIOGRAPHY
The following sources were used for the
completion of this project:
• https://www.studocu.com/in/documen
t/institute-of-integrated-learning-in-
management-university/masters-in-
management/preparation-of-
soyabean-milk-and-its-comparison-
with-natural-milk/42951617

• https://www.icbse.com/projects/chemi
stry-project-on-preparation-of-
soyabean-milk-nqk

• https://www.scribd.com/document/43
3194442/Preparation-of-Soyabean-
Milk

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