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 ➢ Blending
➢ De-hulling ➢ Aseptic sterilizing
➢ Invalidating the indigestible ➢ Homogenizing
➢ Enzyme ➢ Cooling
➢ Rough grinding ➢ Storing
➢ Finer grinding ➢ Packaging
➢ Extracting ➢ 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 Bea Temper Quality Of Curd Taste Of
Milk ker ature Curd
No.
1. 30°c Perfectly Dense, Semi Sour
Solid
Buffalo 2. 40°c Comparatively Watery Less Sour
Milk
3. 50°c Highly Watery Tasteless
1. 30°c Almost Dense Almost Sour

Soyabean 2. 40°c Semi Solid, Little Bit Sour

Milk Watery
3. 50°c Highly Watery Content Tasteless
 Data Analysis
(Comparison Chart)
Buffalo Milk Soyabean Milk Buffalo Milk Soyabean Milk
Source Mammals(usu Soy Beans Magnesium 10mg (3%) 25mg(3%)
ally Cow or
Thiamine 0.044mg (4%) 0.060mg (5%)
buffalo )
Contains Lactose free (Vitamin B1)
Lactose
lactose Saturated Fat 1.865g 0.205g
Vegetarian Yes Yes Riboflavin 0.183mg (15%) 0.069mg (6%)
Vegan No Yes Vitamin B2
Protein 3.22g 3.27g Potassium 143mg (3%) 118mg (3%)
Carbohydrates 5.26g 6.28g Sodium 43mg (3%) 51mg (3%)
Polyunsaturat 0.195g 0.961g Energy 60 kcal 54kcal
ed Fat
Calcium 113mg (11%) 25mg (3%)
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