Acknowledgement

I express my sincere gratitude to Dr. NIRENDRA DIWEDI, Principal,

Jagran Public School, Lucknow for his support in the preparation of the
project.

I gratefully acknowledge the guidance given by our project coordinator,

Geetam madam for the vision to foster the topic

“Preparation of soya bean milk and its comparison with the

natural milk with respect to curd formation, effect of temperature
and taste,”
to me and also for her encouragement in complementing the project.

I also want to acknowledge my mother for her support in making soya milk.

Our lab attendant Mr. Ramayana for helping me out carrying out other
chemical tests.

Ayush
parashar XII
-A

Board roll no:-

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 CERTIFICATE
This is to certify that the project report completed by
AY U SH PARASHAR on the topic “preparation of s oya
bean milk and its comparison with the natural milk to
curd formation , effect of temperature and taste” in the
department of chemistry , J A G R A N PUBLIC S C H O O L ,
LUCKNOW is according to the specification prescribed
by C B S E , New Delhi.

Mrs. Geetam Dr. Nirendra Diwedi

singh Project Principal
coordinator H O D JPS
of chemistry J P S

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 AIM OF THE
EXPIREMENT
Preparation of soya bean milk and its
comparison with the natural milk with respect to curd
formation, effect of temperature and taste.

INTRODUCTION…
1. Soy milk contains about the same proportion of protein as cow's milk: around
3.5%; also 2% fat, 2.9% carbohydrate.
2. Natural milk is an opaque white fluid secreted by the mammary glands
of female mammal and its main constituent are proteins,
carbohydrates, minerals, vitamins, fats and water and are a complete
balanced diet.
3. Fresh cow/buffalo milk is sweetish in taste while soya milk is little
sour in taste.
4. However, when it is kept for a long time at a temperature of 35 ± 50C ,it
becomes sour because of bacteria present in air.
5. Research has refuted claims that soy affects bone mineral density.
6. These bacteria convert lactose of milk starts separating out as a precipitate.
7. When the acidity in milk is sufficient and temperature is around
360C, it forms semi-solid mass, called curd.
8. Soy milk has same amount of protein as cow’s milk, though the amino
acid
profile differ. It contains little digestible
Page 3 ofcalcium
8 as it is bound to the
bean’s
 pulp, which is indigestible by humans. So as to counter this, many
manufacturers enrich their product with calcium carbonate available to
human digestion.
9. Soy milk is by nature much lower in calcium compared to cow's milk. Even
calcium-fortified soy milk loses to cow's milk in terms of the ease of
absorption. The lactose in cow's milk catalyzes calcium uptake in the
intestines, so that more calcium can be absorbed.
10. Another setback regarding soy milk nutrition is the potential to trigger
allergies. Just like the milk protein casein, soy proteins can also lead to
anaphylactic reactions, and these occurrences are more prevalent and more
severe in children than in adults. Children who are sensitive to soy can
exhibit allergic symptoms such as hives, swelling and diarrhea if they drink
soy milk. In more serious cases, they can have breathing difficulties and
other life-
threatening syndromes.

Drink Soy Milk to Protect Your Heart!!!

1. Elderly and heart patients are most suited to use soy milk as a dairy
alternative. Whole milk contains a significant amount of saturated fat and
cholesterol which increase the risk of plaque formation and heart disease.
Skim milk does not have this problem, but it is watery and much less
appetizing. Soy milk is naturally cholesterol free with an extra dose of
heart- healthy monounsaturated and polyunsaturated fatty acids that can
effectively reduce your blood cholesterol level. The phytosterols in soy milk
can further improve your heart conditions by controlling your blood
pressure and preventing cholesterol absorption in your intestines. Studies
have shown that drinking soy milk can lower y our risks for
atherosclerosis and strokes, making them an effective aid in prevention
and treatment of heart diseases.

Switch to Soy Milk for Weight Control!!

1. Each cup of plain soy milk contains about 7 grams of sugar and 80
calories. Soy milk also containsPage
fiber
4 ofwhich
8 is not present in dairy milk.
The extra
fiber makes soy milk more filling for natural suppression of your
appetite. Additionally, the monounsaturated fatty acids can inhibit fat
absorption during digestion and reduce the chance of fat storage.

MATERIALS
REQUIRED
1. Beakers
2. Grinder and mixer
3. Measuring
cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth soy milk

7. Burner

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 PROCEDURE:
-
1. About 150g of Soya beans is soaked in sufficient amount of
water so that they are completely dipped in it.
2. S wol l en S oy a bean s are tak en out an d gri n d the m to a
very
fine paste.
3. The paste is f i l t e r e d
t hr o u g h a m u s l i n c l o t h
; th e c l e a r w h i t e f i l t r a t
e i s soy a bean milk. Its taste is
compared with buffalo milk.
4.About 50 ml of soya bean milk
is taken in three other beakers and
heated the up to 30°, 40°and 50°C
respectively.
5. About ¼ spoonfuls curd is added to each of these beakers.
The beakers are l eft undisturbed for 8 hour and curd is
formed.
6. Similarly, 50 ml of buffalo milk is taken in three beakers and heated up
to 30°, 40° and 50°C respectively. Again, about ¼ spoonfuls curd is
added to each of these beakers. The beakers are left
undisturbed for 8 hour and curd is formed.

OBSERVATION:-
Type of milk Beaker no Temperature Quality of curd Taste of curd

Cow milk 1 300C

2 400C

3 500C

Soya bean milk 4

5 400C

6 500C

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RESULT:
-
For buffalo milk, the best temperature for the formation of good quality and
tasty curd is……. o C and for soya bean milk, it is ……. o C.

1. Natural milk is sweet in taste while soya bean milk is sour.

2.. T he curd
formation takes place
at a faster rate with
increase in
temperature and in
both type of milk.

3.In natural milk,

fermentation take place
faster at a higher
temperature, leading to formation of larger amount lactic Acid which
imparts of sour taste.

4.If the soya milk is kept outside for more than 12 hours in a metal container
it gets spoiled.

Page 7 of 8
BIBLIOGRAPHY:
-
1. Comprehensive Practical Chemistry –
XII.
2. N.C.E.R.T Chemistry Text Book.
3. W ikipedia, the free encyclopedia
4. Scribd.
5. www.milkworld.com.

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