Chemistry Project
Chemistry Project
Chemistry Project
CAMPUS
2022-2023
CHEMISTRY INVESTIGATORY PROJECT
TOPIC- Preparation of Soyabean Milk &
its comparison with Natural Milk
NAME-PRAKYATH I M
CLASS-XII A
ROLL NO-11
VISITING EXAMINER
ACKNOWLEDGEMENT
I have taken sincere efforts in this project
however it would not have been possible
without the kind support and help of many
individuals.
I would like to thank my school for providing me
with facilities required to do my project.
I am highly indebted to Ms. Safeeha for their
valuable guidance which has sustained my
efforts in all the stages of my project.
My thanks and appreciations to my fellow
classmates for their support as well.
Soy milk
Soy milk (also called soya milk, soymilk, soybean milk, or soy
juice) and sometimes referred to as soy drink/beverage is a
beverage made from soybeans. A stable emulsion of oil, water,
and protein, it is produced by soaking dry soybeans and grinding
them with water. Soy milk contains about the same proportion of
protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate,
and 0.5% ash. Soy milk can be made at home with traditional
kitchen tools or with a soy milk machine.
The coagulated protein from soy milk can be made into Tofu, just as
dairy milk can be made into cheese.
Soy yogurt may have a slight beany soy taste when made directly
from freshly prepared soymilk, but this is less pronounced in shop-
bought soy yogurt and in soy yogurt made from commercial soy milk.
Soy yogurt contains less fat than yogurt made with whole milk. This
amounts to about 2.7% (the same percentage as soy milk), versus
3.5% in dairy yogurt. However, dairy yogurt can be made with 2%, 1%,
or fat-free milk, and these cases, it is lower in fat than soy yogurt.
Buffalo curd
Buffalo curds is obtained by curdling (coagulating) buffalo milk using microbial activities.
In this process lactose in buffalo milk is converted in to lactic acid using several micro-
organisms. Several micro- organism species are involved in the fermentation such as
Streptococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus
bulgaricusand and Streptococcus thermophillus.
REQUIREMENTS
Beakers, pestle and mortar, measuring cylinder, glass
rod, tripod-stand, thermometer, muslin cloth, burner.
Soyabeans, buffalo milk, fresh curd and distilled
water.
PROCEDURE
1) Soak about 150g of Soya beans in sufficient amount of water so that they
are completely dipped in it.
2) Take out swollen Soyabeans and grind them to a very fine paste
3) Take out swollen Soyabeans and grind them to a very fine paste and filter it
through a muslin cloth. Clear white filtrate is soyabean milk. Compare its
taste with buffalo milk.
4) Take 50 ml of soyabean milk in three other beakers and heat the beakers to
30°, 40°and 50°C respectively. Add ¼ spoonful curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and curd is formed.
5) Similarly, take 50 ml of buffalo milk in three beakers and heat the beakers to
30°, 40° 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 milk Beaker No. Temperature Quality of curd Taste of curd
1
Buffalo milk 2
3
4
Soyabean milk 5
6
RESULT