ARCHI

KENDRIYA VIDYALAYA
SANTRAGACHI
CHEMISTRY INVESTIGATORY
PROJECT
2024-25
TOPIC – Preparation of soya bean milk and

Its comparison with natural milk.
SUBMITED BY
NAME -ARCHISMITA SAMANTA

ROLL -
CLASS – XII – SCIENCE
CERTIFICATE
This is to certify that the project
Completed by on the topic “preparation of soya bean milk
And its comparison with the natural milk to curd
formation, effect of temperature and taste” in the
department of chemistry is according to the specification
Prescribed by CBSE, NEW DELHI.
SIGNATURE SIGNATURE
MR.R.K.PATHAK MR.SUJIT PAUL TIRKEY
[PGT,CHEMISTRY] [PRINCIPAL]
SIGNATURE
EXTERNAL
EXAMINER
ACKNOWLEDGEMENT
I feel proud to present my investigatory project
in chemistry on the “PREPARATION OF SOYA
MILK AND ITS COMPARISON WITH THE
NATURAL MILK TO CURD FORMATION, EFFECT
THE TEMPERATURE AND TASTE”.
This project would not have been feasible
without the proper rigorous guidance from
chemistry teacher MR. R. K. PATHAK who
guided me throughout this project in every
possible way. An investigatory project various
difficult lab experiment, which have to obtain
the observation and conclude the report on a
meaningful note. Therefore, I would like to
thank you for the basis and ensuring that in
completed all my research with ease. Rigorous
hand work has been put in this project to be the
best. I hope that it proves to be the best.
AIM OF THE EXPERIMENT
Preparation of soya bean milk and its comparison with the

natural milk with respect to curd formation, effect of
temperature and taste
INTRODUCTION
1. Soya milk contains about the same proportion of proteins as cow’s
milk: 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 constituents are
proteins,carbohydrates,minerals,vitamins,fats and water and are a
complete balance diet.
3. Fresh cow/buffalo milk is sweetish in test while soya milk is sour in
taste.
4. However, when it is kept for a long time temperature of 35+5°C, it
becomes sour because of bacteria present in air.
5. Research has refuted claims that soya affects bone mineral density.
6. These bacterial convert lactose of milk starts separating out as a
precipitation.
7. When the acidity in milk is sufficient and temperature is around 36°
C,it forms semisolid mass, called curd.
8. Soya milk has same amount of protein as cow’s milk, through the
amino acid profile differ. It contains little digestible calcium as it is
bound to the bean’s pulp, which is indigestible by humans. To
counter this, many manufacturers in which their product carbonate
is available to humans’ digestion.
9. Soya milk is by nature much lower in calcium than cow’s milk. Even
calcium fortified soy milk loses milk in terms of the ease of
absorption. The lactose in cow’s milk catalyzes calcium uptake so
that more calcium can be absorbed.
10. Another setback regarding soymilk nutrition is triggering
allergies. Just like the milk proteins can also lead to anaphylactic
these occurrences are more prevalent and symptoms such as hives,
swelling and diarrhea if they drink soy milk. In more serious cases,
breathing difficulties and other life-threatening syndromes.
MATERIALS REQUIRED
1. Beaker
2. Grinder and Mixture
3. Measuring the cylinder.
4. Tripod stand
5. Thermometer
6. Muslin cloth
7. Burner
PROCEDURE
1) About 150gm of soyabean is soaked in sufficient
amount of water so that they are completely dipped
in it.
2) Swollen soya beans are taken out and grind them to a
very fine paste.
3) The paste is filtered through a muslin cloth: the clear
white filtrate is soyabean milk. Its taste is compared
with cow milk.
4) About 50ml of soya bean milk is taken in three other
beakers and heated up to 30 °C, 40°C, 50°C
respectively.
5) About ¼ spoonful curd is added to each of these
beakers. The beakers are left undisturbed for 8 hours
and curd is formed.
6) Similarly, 50ml of cow milk is taken in three beakers
and heated up to 30 °C, 40°C, 50°C respectively.
Again, about ¼ spoonful curd is added to each of
these beakers. The beakers are left undistributed for 8
hours and curd is formed.
OBSERVATION TABLE
Types of Beaker No. Temp. Quality of Taste of

Milk Curd Curd
Cow Milk 1. 30°C Perfectly Sour

dense
semisolid
2. 40°C Comparatively Less sour
3. 50°C Highly Watery Tasteless
Soya Milk 1. 30°C Almost same Almost same
2. 40°C Semi solid Sour

little bit watery
3. 50°C Higher water tasteless

RESULT
For cow milk, the best temperature for the
formation of good quality and tasty curd is 30°C
and for soya bean milk, it is 50°C.
1. Natural milk is sweet in while soya bean

milk is sour.
2. The 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 large amount lactic acid which
imports of sour taste.
4. If the soya milk kept outside for more
than 12 hour in a metal container it get
spoiled.

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KENDRIYA VIDYALAYA

TOPIC – Preparation of soya bean milk and

NAME -ARCHISMITA SAMANTA

Preparation of soya bean milk and its comparison with the

Types of Beaker No. Temp. Quality of Taste of

Cow Milk 1. 30°C Perfectly Sour

2. 40°C Comparatively Less sour

3. 50°C Highly Watery Tasteless

Soya Milk 1. 30°C Almost same Almost same

2. 40°C Semi solid Sour

3. 50°C Higher water tasteless

1. Natural milk is sweet in while soya bean

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