P.M. SHRI K.V.O.

F
KATNI

Chemistry Investigatory Project

NAME: JANHVI PATEL

CLASS: XII A
ROLL N0: 11
SESSION: 2023-24

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 CERTIFICATE

This is to certify that

JANHVI PATEL
has successfully completed his/her Chemistry
project titled
PREPARATION OF SOYA BEAN MILK AND
I T S C O MP A R I S O N W I T H T H E N A T U R A L M I L K
WITH RESPECT TO CURD FORMATION,
E F F E C T O F T E MP E R A T U R E A N D T A S T E

under the supervision and guidance of

SADHNA PATHAK
in the partial fulfillment of the Chemistry
practical
assessment conducted during the
academic year
2023-2024.

EXAMINER TEACHER

_______________ _____________

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 ACKNOWLEDGEMENT

I would like to express my immense gratitude to

my chemistry teacher SADHNA
_________________
PATHAK for the
help and guidance he/she provided for completing
this project.

I also thank my parents who gave their ideas and

inputs in making this project. Most of all I thank
our school management, for providing us the
facilities and opportunity to do this project.

Lastly, I would like to thanks my classmates who

have done this project along with me. Their
support made this project fruitful.

- JANHVI PATEL

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 INDEX

CONTENT PAGE NO
Certificate 2
Acknowledgement 3
Topic 5
Introduction 6
Manufacturing Process 7
Natural Milk v/s Soybean Milk 8
Aim and requirements 9
Theory 10-11
Procedure 12
Observation 13
Result 14
Advantages & Disadvantages of
15-17
soymilk
Conclusion 18
Precautions 18
Bibliography 19

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 TOPIC

Preparation of soya bean milk and its comparison with

the natural milk with respect to curd formation, effect of
temperature and taste.

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 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 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 flavoured soy milk. 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,
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 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 flavourings, such as vanilla, carob, chocolate, and almond
are often added to the finished product.

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 Manufacturing Process of Soya Milk

The soybean is a low acid food 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 this beverage. The initial phases of the
production of soy milk do not have to be sealed off to air; only later
does this happen.

➢ Procuring the raw materials

➢ De-hulling
➢ Invalidating the indigestible enzyme
➢ Grinding
➢ Extracting
➢ Blending
➢ Aseptic sterilizing
➢ Homogenizing
➢ Cooling
➢ Storing
➢ Packaging

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 Natural Milk v/s Soybean Milk

Comparison Chart (Per 100 ml milk sample)

S. No Natural Milk Soymilk

Mammals
1. Sources Soya Beans
(Cow, Buffalo)

2. Lactose Present Absent

3. Vegetarian Yes Yes
4. Vegan No Yes
5. Protein 3.22 g 3.27 g
6. Carbohydrates 5.26 g 6.28 g

7. Polyunsaturated Fat 0.195 g 0.961 g

8. Calcium 113 mg 25 mg
9. Magnesium 10 mg 25 mg
10. Saturated Fat 1.865 g 0.205 g
11. Potassium 143 mg 118 mg
12. Sodium 43 mg 51 mg
13. Cholesterol 5 mg Absent
14. Sugar 5.1 gm 0.6 g
15. Energy 60 kcal 54 kcal

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 EXPERIMENT

AIM

Preparation of soya bean milk and its comparison with

the natural milk with respect to curd formation, effect of
temperature and taste.

REQUIREMENTS

✓ Beakers
✓ Pestle and mortar
✓ Measuring cylinder
✓ Glass rod
✓ Tripod-stand
✓ Thermometer
✓ Muslin cloth
✓ Burner
✓ Soya beans
✓ Fresh curd
✓ Distilled water

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 THEORY

Natural Milk

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 is around 36°C, it forms semi solid mass,
called curd.

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Soya Milk

Soya milk, also known as soy milk, is a plant-based milk substitute

made from soybeans. It is a popular dairy milk alternative for people
who are lactose intolerant, have milk allergies, or choose to follow a
vegan or vegetarian diet. Soya milk is created by soaking, grinding,
and boiling soybeans, then separating the solids from the liquid. The
resulting liquid can be used in a similar way to cow's milk in various
culinary applications, including drinking, cooking, and baking.

Soya milk is a good source of protein and is often fortified with

vitamins and minerals like calcium and vitamin D to make it
nutritionally comparable to cow's milk. It has a mild, slightly nutty
flavour and can be consumed plain or in flavoured varieties. Soya
milk is used in various products, including tofu, soy yogurt, and as an
ingredient in many plant-based dairy alternatives like cheese and ice
cream. It's a versatile and nutritious option for those seeking an
alternative to traditional dairy milk.

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 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 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℃, 𝟒𝟎℃ 𝑎𝑛𝑑 𝟓𝟎℃ 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℃, 𝟒𝟎℃ 𝑎𝑛𝑑 𝟓𝟎℃ respectively.

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

beakers undisturbed for 8 hours and curd is formed.

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 OBSERVATION

Type of Beaker Taste of

Temperature Quality of Curd
Milk No. curd

Perfectly Dense,
1. 30℃ Sour
Semi Solid
Buffalo Comparatively
Milk 2. 40℃ Less Sour
watery

3. 50℃ Highly watery Tasteless

Almost
1. 30℃ Almost Dense
Sour
Soybean Semi solid, Little
2. 40℃ Sour
milk bit watery
Highly water
3. 50℃ Tasteless
content

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 RESULT

 Natural milk is sweet in taste while soybean milk is not.

 Curd formed from natural milk at higher temperature is sourer.

 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℃.

✓ For soybean milk, the best temperature for formation of good

quality curd is = 40℃

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 Advantages of Soymilk

 Nutrient-Rich:
Soymilk is a good source of essential nutrients such as protein,
fiber, calcium, vitamin D, and vitamin B12. Many commercial
brands fortify their products to make them even more nutritious.

 Low in Saturated Fat:

Soymilk is naturally low in saturated fat, making it a heart-healthy
option, especially when compared to whole milk.

 Lactose-Free:
Soymilk is naturally lactose-free, making it an excellent choice for
those who are lactose intolerant or have a dairy allergy.

 Cholesterol-Free:
Soymilk contains no cholesterol, which is beneficial for heart
health. It may even help lower bad cholesterol levels.

 Plant-Based Protein:
Soymilk is an excellent source of plant-based protein, making it a
valuable option for vegetarians and vegans. It provides all the
essential amino acids needed by the human body.

 Bone Health:
Fortified soymilk can be a good source of calcium and vitamin D,
which are essential for maintaining healthy bones and preventing
osteoporosis.

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 Menopausal Symptoms:
Some women find relief from menopausal symptoms like hot
flashes and night sweats when they consume soy products because
they contain natural plant compounds called phytoestrogens.

 Digestive Health:
The fiber content in soymilk can contribute to healthy digestion
and regular bowel movements.

 Weight Management:
Soymilk can be a useful component of a weight management plan
due to its lower calorie content compared to whole milk.

 Environmental Benefits:
Soybeans have a lower environmental impact compared to dairy
cattle farming. Choosing soymilk over cow's milk can reduce
greenhouse gas emissions and save water resources.

 Versatility:
Soymilk can be used in various recipes, including smoothies,
coffee, baking, and cooking, making it a versatile dairy milk
substitute.

 Long Shelf Life:

Soymilk often comes in shelf-stable containers, which means it can
be stored for an extended period without refrigeration until opened,
reducing food waste.

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 Disadvantages of Soymilk

While soy milk offers various benefits, it also has some potential
disadvantages and considerations to be aware of:

 Allergies:
Soy is one of the top eight allergens, and some individuals may
have soy allergies. In such cases, consuming soy milk can lead to
allergic reactions, which may range from mild symptoms to severe
anaphylaxis.

 Flatulence and Digestive Issues:

Soymilk contains complex carbohydrates that can be harder to
digest for some people, leading to gas, bloating, or other digestive
discomfort.

 Thyroid Function:
Some studies suggest that excessive soy consumption may interfere
with thyroid function, particularly in individuals with iodine
deficiency. This can affect hormone regulation and potentially lead
to thyroid issues.

 Antinutrients:
Soy contains substances known as antinutrients, such as phytic
acid, which can inhibit the absorption of certain minerals like
calcium, iron, and zinc. However, this effect can be minimized
through various food preparation methods.

 Taste and Texture:

Some individuals may find that the taste and texture of soymilk
differ from cow's milk, which can be a disadvantage if they are not
accustomed to the flavour.

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 CONCLUSION

Both natural milk and soybean milk have almost same constituents
except the presence of lactose in natural milk. Soybean 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 than soybean milk curd and also requires temperature slightly
greater than room temperature.

PRECAUTION

 Handle the laboratory apparatus carefully.

 Observe the readings of the thermometer carefully.

 Carefully soak the soybeans for 24 hours.

 Use only muslin clothes for the filtration.

 Measure carefully the quantity of sample taken for observation.

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 BIBLIOGRAPHY

Books:
Comprehensive Practical Chemistry Class 12
Chemistry Books class 12

Internet sources:
www.wikipedia.org
YouTube.com
https://forestnation.com/
www.google.com
https://www.icbse.com

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