Chemistry Project

Name: Parthkumar Patel

th
Class: 12 D
 Acknowledgment
I selected this project as a part of my studies, titled

‘’ to prepare soya milk and do its comparison with natural milk with
respect to curd formation and effect of temperature’’

As a gratitude, I convey my sincere thanks to our chemistry Teacher Mrs.

Parul Gupta, who was our constant guide during the period of study and
without whose help it would not have been possible for me to complete
this project

Parth Patel
 Index

1) Introduction

2) Manufacturing process

3) Aim

4) Requirements

5) Theory

6) Procedure

7) Observation

8)Data Analysis

9) Photogallery

10) Result

11) 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 . 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 . Soy milk can be substituted for
milk in nearly any recipe. Those who merely want to boost protein intake often
add powdered soy milk to other beverages. 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 added to the finished product
 Manufacture 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
 Producing the raw material
 De-hulling

 Invalidating the indigestible

 Enzyme

 Rough grinding

 Finer grinding

 Extracting

 Blending

 Aseptic sterilizing

 Homogenizing

 Cooling

 Storing

 Packaging

 Quality Control
 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
 Beaker

 Pestle and mortar

 Measuring Cylinder

 Glass Rod

 Tripod Stand

 Thermometer

 Muslin Cloth

 Burner

 Soyabeans

 Buffalo Milk

 Fresh Curd

 Distilled Water
 Theory
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±5°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 sufficient and temperature rises 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 be 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.
 Procedure
 Soak about 150g of Soyabeans in different amount of water so
that they are completely dipped in it. Keep them dipped for 24
hours
 Take out swollen Soyabeans and grind them to a very fine
paste with a pestle and mortar.
 Add about 250 mL of water to this paste and filter it through
a muslin cloth. Clear white filtrate is Soyabean milk. Compare
its taste with buffalo milk
 Take 50 mL of buffalo milk in three beakers and heat the
beakers to 30°C, 40°C and 50°C respectively. Add ¼ spoonful
curd to each of the beakers. Leave the beakers undisturbed for
8 hours and curd is ready.
 Similarly, take 50 mL of Soyabean milk in three other beakers
to 30°C, 40°C, and 50°C respectively. Add ¼ spoonful curd to
each of these beakers. Leave the beakers undisturbed for 8
hours and curd is formed.

Observations
Type Of Beaker Tempe Quality Of Curd Taste Of
Milk No. rature Curd

1. 30°c Perfectly Sour

Dense, Semi
Solid

Buffalo 2. 40°c Comparatively Less

Milk Watery Sour

3. 50°c Highly Watery Tasteles

s

1. 30°c Almost Dense Almost

Sour

Soyabea 2. 40°c Semi Solid, Sour

n Milk Little Bit
Watery

3. 50°c Highly Watery Tasteles

Content s

Data Analysis
(Comparison Chart)
 Buffalo Milk Soyabean Milk

Source Mammals (usually Soy Beans

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 Fat 0.195g 0.961g

Calcium 113mg (11%) 25mg (3%)

Magnesium 10mg (3%) 25mg(3%)

Thiamine (Vitamin B1) 0.044mg (4%) 0.060mg (5%)

Saturated Fat 1.865g 0.205g

Riboflavin Vitamin B2 0.183mg (15%) 0.069mg (6%)

Potassium 143mg (3%) 118mg (3%)

Sodium 43mg (3%) 51mg (3%)

Energy 60 kcal 54kcal

Photogallery
Result
For buffalo milk, the best temperature for formation of good quality and
tasty curd is 30°-33°C and for Soybean milk, it is 35°-40°C

Bibliography
 www.google.com

 www.fitday.com

 www.Wikipedia.org

 www.researchgate.com