MAHARISHI VIDYA MANDIR

Kalindipuram, Prayagraj

Chemistry Investigatory Project

Topic :- “ Preparation of soyabean milk and it’s comparison with the natural
milk with respect to curd formation , effect of temperature and taste “

Name :- Riya Sharma

Class :- 12th ‘B’
Roll.no :- 29

Submitted by:- Submitted to :-

Riya Sharma Arvind Srivastava (PGT)
 ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to My
Chemistry Teacher ARVIND SRIVASTAVA (PGT) who gave me
the golden opportunity to do this wonderful project on the topic
“ Preparation of soyabean milk and it’s comparison with the
natural milk with respect to curd formation , effect of
temperature and taste “ which also helped me in doing a lot
of research and I came to know about so many new things

Secondly, I would also like to thank my parents and friends who

supported me a lot in finishing this project within the limited
time
 INDEX
S.no CONTENT PAGE NO. REMARKS

1. Introduction

2. Aim

3. Hypothesis

4. Requirements

5. Preparation

6. Procedure

7. Observation
8. Result

9. Data analysis
10.
Natural milk v/s Soyabean milk

11. Health benefits

12. Disadvantages

13. Conclusion

14. Bibliography
“Preparation of soyabean
milk and it’s comparison with
the natural milk with respect
to curd formation , effect of
temperature and taste”
 INTRODUCTION
Natural milk is an opaque white fluid secreted by mammary
glands of female mammals . The main constituent of natural
milk are proteins , carbohydrates , minerals , vitamins ,fats and
water and is complete balanced diet in itself . Fresh milk is
sweet in taste however when it is kept for a long time at a
temperature of 30-37°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 of milk is
sufficient and temperature is around 36°C it forms semi solid
mass called curd .
Soyabean milk is made from soya bean it resembles natural milk .The main
constituents of soyabean milk are proteins , carbohydrates , fat , minerals and
vitamins. It is prepared by soyabean dipped in water for sometime . The swollen
soyabean are then crushed to a paste which is then mixed with water . The
solution is filtered.
AIM

Preparation of soyabean milk and it’s comparison with natural milk with respect to curd
formation , effect of temperature and taste.

HYPOTHESIS

As pr my hypothesis the curd formation in natural milk will be

More quickly at different temperature in comparison to the curd
Formed by soyabean milk and will also be of better quality.
REQUIREMENTS
Beaker, Glassrod ,Thermometer ,Burner ,Soyabean ,Fresh curd
and mortar, Measuring cylinder , Tripod stand , Muslin cloth ,
Buffalo
milk , Disstilled water.

PREPARATION
 Take raw soyabean and weigh it.
 Clean the soyabean to remove impurities like dust , stone ,

stalk , metal impurities.

 Wash the soyabean by using clean water to remove adhering

impurities.
 Soak the soyabean in a jar or a vessel with a lid. Water required to
soak is 1.5 times the quality of soyabean. After soaking , volume
PROCEDURE
1. Soak about 150 gm of soyabean in different amount of
water so that they are completely dipped into it.
2. Take out swollen soyabean and grind them to a very fine
paste with a pestle and mortar.
3. Add about 250 gm of water to this paste and filter it
through a muslin cloth, clear white filtrate is soyabean
milk.
4. Compare it’s taste with buffalo milk.
5. Take 50 ml buffalo milk in 3 beakers each to 30°,40° and
50° respectively.
6. Add 1/4th of teaspoon curd to each of the beakers. Leave
the beakers undistrubed for eight hours and the curd is
ready.
7. Similarly take 50 ml of soyabean milk in three beakers to
30°,40° and 50° respectively.

8. Add 1/4th of teaspoon curd to each of the beakers. Leave the

beakers undistrubed for eight hours and the curd is ready.
 OBSERVATIONS

TYPES OF BEAKER TEMP. QUALITY OF CURD TASTE OF CURD

MILK NO.

Perfectly dense semi solid Sour

1. 30°
Buffalo
Less sour
Milk 2. Comparatively watery
40°
3. Highly watery Tasteless
50°
Soya Almost semi solid Almost sour
1.
bean 30°
Milk 2. Little bit watery Sour
40°
High water content Tasteless
3. 50°
 RESULT
For buffalo milk the best temperature for formation of good quality and tasty
curd is 30°-33°C and for soyabean milk , it is 35°- 40° C.
DATA ANALYSIS
SOURCE MAMMAL SOYABEANS

(COW OR BUFFALO)

Lactose Contains lactose Lactose free

Vegetarian Yes Yes
Vegan No No
Protein 3.22 gm 3.27 gm
Carbohydrates 5.26 gm 6.28 gm
Poly unsaturated fat 0.195 gm 0.961 gm

Calcium 113 mg ( 11% ) 2.5 mg ( 7% )

Magnesium 10 mg ( 3% ) 15 mg ( 7% )
Thiamine 0.044 mg ( 4% ) 25 mg ( 7% )
Saturated fat 1.865 mg 0.205 mg
Riboflavin 0.183 mg ( 15% ) 0.069 mg ( 6% )
 SOYABEAN MILK V/S NATURAL MILK

NUTRITION
A cup of cow’s milk contain lactose ( a sugar found only in milk ) , proteins ,
carbohydrates , fats and calcium which are also present in soyamilk but in
varying quantities.
Lactose can be hard to digest by some people if they lack the require
Digestive enzymes lactose and will not be able to digest milk easily ,
Soya milk is mostly used as an alternative to milk used by peanut
With lactose intolerance since it is completely lactose free .
HEALTH BENEFITS
There are number of health benefits with drinking soyamilk ,
These are as follows :-

1. Improves lipid profile.

2. Strengthens blood vessels integrity.
3. Promotes weight loss.
4. Prevents prostate cancer.
5. Prevents osteoporosis.
6. Soya milk reduces the level of LDL ( bad cholesterol ) and increases the level of HDL
( good cholesterol ) in our body.
 DISADVANTAGES
Soya milk contains high percentage of phytoestrogens which may decrease
fertility in men if they consume morethan
3 quarters a day.
Too much estrogen can also cause hormonal imbalances in women when
consumed too much and also has difficulty breaking down .
Consuming three sugars can cause some people to experience lot of gas ,
soya
Milk also contains substances called phylates which interfere with calcium
Absorption.
 CONCLUSION
Both soya milk and natural milk have almost same
constituents except the
Presence of lactose in natural milk.
Soya milk can easily be used as an effective
alternative 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 soya
milk. Natural milk curd also required room
temperature for it’s formation whereas soyamilk
curd require temperature slightly greater than
room temperature.
 BIBLIOGRAPHY
 w.w.w.google.com
 w.w.w.everydayhealth.com
 Wikipedia
 NCERT Chemistry Test Book
 Teachers
 Chemistry Lab Manual – XII
 w.w.w.healthline.com
 Certificate Of Completion

THIS IS TO CERTIFY THAT

RIYA SHARMA of Class 12th B has completed her project
file under the supervision of ARVIND SRIVASTAVA
(PGT) . She has taken proper care and shown at most
sincerety in the completion of project

________ ____________
DATE Teacher’s Sign