PREPARATIO

N OF
SOYABEAN MILK
AND ITS
COMPARSIO
N WITH
NATURA
L MILK
CONTENT
INTRODUCTIO
N
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 soy milk. Soy milk can
be substituted for milk in early any recipe. 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 for
mulaof 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 such as vanilla, carob,
chocolate, and almond are often added to
the finished product.
 AI
M

HYPOTHESI
S
REQUIREMENT
S
Beakers

Pestle and mortar

Measuring cylinder

Glass rod

Tripod-stand

Thermometer

Muslin cloth

Burner

Soya beans

Fresh curd
 PPRROOCCE
1)Soak about 150g of soya beans in sufficient amount of
water so that they are completely dipped in it.

D U R E
E D U R E
2)Take out swollen soya beans and grind them to a very
fine paste and filter it through a muslin cloth.

3)Clear white filtrate is soya bean milk. Compare its taste

with buffalo milk.

4)Take 50 ml of soya bean milk in three other beakers and

heat the beakers to 30
C, 40C and 50C respectively.

5)Add ¼ spoonful curd to each of these beakers. Leave

the beakers undisturbed for 8 hours and curd is formed.

6)Similarly, take 50ml of buffalo milk in three beakers and

heat the beakers to 30
C, 40C and 50C respectively.

7)Add ¼ spoonful curd to each of these beakers. Leave the

beakers undisturbed for 8 hours and curd is formed.
 OBSERVATION
TYPE BEAKE TEMP- QUALIT TAST
OF R NO. ERATURE Y OF E OF
MILK CURD CURD
BUFFALO 1 30* GOOD SOUR
MILK 2 40* BETTER IN
3 50* BEST TASTE

SOYABEAN 4 30* GOOD NO

MILK 5 40* BEST SOUR
50* GOOD IN
6
TASTE
PHOTO
GAL
LER
Y
 RESULT

1)Natural milk is sweet in taste while soybean

milk is not.

2)Curd formed from natural milk at higher

temperature is more sour.

3)The rate of formation of curd in natural

milk and soybean milk increases with increase
in temperature.

For natural milk-the best temperature for

formation of good quality curd is =50*C.

For soybean milk-the best temperature for

formation of good quality curd is =40*C
.
 NATURAL VS SOYABEAN
MILK

NUTRITION-
HEALTH BENEFITS-

DISADVANTAGES
-
CONCLUSIO
N