Wa0020.
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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
TOPIC
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.
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.
De-hulling
Invalidating the indigestible enzyme
Grinding
Extracting
Blending
Aseptic sterilizing
Homogenizing
Cooling
Storing
Packaging
EXPERIMENT
AIM
REQUIREMENTS
Beakers
Pestle and mortar
Measuring cylinder
Glass rod
Tripod-stand
Thermometer
Muslin cloth
Burner
Soya beans
Fresh curd
Distilled water
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.
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.
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
pasteand filter it through a muslin cloth.
3. Clear white filtrate is soya bean milk. Compare its taste with
buffalo milk.
OBSERVATION
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
℃
RESULT
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.
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.
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.
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.
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.
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
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