Vatsal

Preparation of Soybean
Milk and its comparison

with Natural Milk
Vatsal Patel (XI : A)

Roll No. : 44
Contents
 Introduction
 Materials Required
 Procedure (Step-by-Step Process)
 Observations
 Data Analysis (Comparison Chart)
 Natural Milk v/s Soybean Milk
 Pros and Cons
 Conclusion
Introduction
 Soybean Milk is a plant-based liquid derived from soybeans, gaining

popularity as a vegan and lactose-free alternative to dairy milk.
 The rising demand for sustainable and ethical food products is driving
research into plant-based alternatives.
 This study focuses on preparing soybean milk at home and

systematically comparing it with natural milk based on nutrition,
functionality, and environmental impact.
Materials Required
 Beakers  Thermometer
 Pestle and  Muslin cloth
Mortar  Burner
 Measuring  Soybeans
Cylinder  Buffalo Milk
 Glass rod  Fresh Curd
 Tripod stand  Distilled water
Procedure (Step-by-Step Process)
 Soak about 150g of Soybeans in different amount of water so that they are
completely dipped in it. Keep them dipped for 24 hours.
 Take out swollen Soybeans and grind them to a very fine paste with pestle and
mortar.
 Add about 250ml of water to this paste and filter it through a muslin cloth. Clear
white filtrate is Soybean milk. Compare its taste with buffalo milk.
 Take 50ml of Buffalo milk in three beakers and heat the beakers to 30°C, 40°C and
50°C respectively. Add 1/4 spoonful curd to each of the beakers.
 Leave the beakers undisturbed for 8 hours and curd is formed.

Observations
Type of Milk Beaker No.
Temperatur Quality of Taste of Result: For buffalo milk, the
e Curd Curd
best temperature for
Perfectly formation of good quality and
1 30 °C dense, Semi- Sour tasty curd is 30- 33°C and for
solid
Soybean milk, it is 35-40°C.
Buffalo Milk Comparative
2 40 °C Less Sour
ly Watery
Highly
3 50 °C Tasteless
watery
Almost
1 30 °C Almost Sour
Dense
Semi-solid,
Soybean 2 40 °C Little bit Sour
Milk Watery
Highly Water
3 50 °C Tasteless
Content
Data Analysis (Comparison Chart)
Buffalo milk Soybean milk
Mammal (Usually Cow or

Source Soy beans
Buffalo)
Lactose Contains Lactose Lactose-free
Vegetarian Yes Yes
Vegan No Yes
Protein 3.22 g 3.27 g
Carbohydrates 5.26 g 6.28 g
Polyunsaturated Fat 0.195 g 0.961 g
Calcium 113 mg (11%) 25 mg (3%)
Magnesium 10 mg (3%) 25 mg (7%)
Thiamine (Vitamin B1) 0.044 mg (4%) 0.060 mg (5%)
Saturated Fat 1.865 g 0.205 g
Riboflavin (Vitamin B2) 0.183 mg (15%) 0.069 mg (6%)
Potassium 143 mg (3%) 118 mg (3%)
Sodium 43 mg (3%) 51 mg (3%)
Energy 60 Kcal 54 kcal

Natural Milk v/s Soybean Milk
Feature Natural Milk Soybean Milk
Derived from animals Plant-based, derived
Source
(Cows, Buffaloes) from soybeans
Contains plant-based
High-quality animal protein
Protein Content protein (less
(casein, whey)
bioavailable)
Lactose-free, suitable
Lactose Content Contains lactose for lactose intolerant
individuals
Contains unsaturated
Fat Content Contains saturated fats
fats, heart-healthy
Fortified with calcium (in
Calcium Content Naturally rich in calcium
commercial versions)
May cause issues for
May trigger soy allergies
Allergen Potential lactose-intolerant or dairy-
in some individuals
allergic people
Pros and Cons
Natural Milk Soybean Milk
• High-quality protein
• Lactose-free, suitable
supports muscle and
for lactose-intolerant
tissue growth.
individuals.
• Rich in calcium
• Contains heart-healthy
Pros promotes strong bones
unsaturated fats and
and teeth.
antioxidants.
• Naturally nutrient-
• Plant-based and
dense, including
vegan-friendly.
vitamins A and B12.
• May trigger soy
• Contains lactose, allergies in sensitive
unsuitable for lactose- individuals.
intolerant individuals. • Less bioavailable
• Higher saturated fat protein compared to
Cons may affect heart animal milk.
health. • Often requires
• Animal-derived, not fortification for
vegan or eco-friendly. essential nutrients like
calcium.
Conclusion
• Soybean milk is an excellent plant-
based alternative with several nutritional
and environmental benefits.
• However, natural milk provides superior
nutritional completeness and familiar
taste.
• The choice depends on individual
dietary needs, ethical considerations,
and taste preferences.

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Preparation of Soybean

Milk and its comparison

Vatsal Patel (XI : A)

 Soybean Milk is a plant-based liquid derived from soybeans, gaining

 This study focuses on preparing soybean milk at home and

 Leave the beakers undisturbed for 8 hours and curd is formed.

Mammal (Usually Cow or

Lactose Contains Lactose Lactose-free

Vegetarian Yes Yes

Protein 3.22 g 3.27 g

Carbohydrates 5.26 g 6.28 g

Polyunsaturated Fat 0.195 g 0.961 g

Calcium 113 mg (11%) 25 mg (3%)

Magnesium 10 mg (3%) 25 mg (7%)

Thiamine (Vitamin B1) 0.044 mg (4%) 0.060 mg (5%)

Saturated Fat 1.865 g 0.205 g

Riboflavin (Vitamin B2) 0.183 mg (15%) 0.069 mg (6%)

Potassium 143 mg (3%) 118 mg (3%)

Sodium 43 mg (3%) 51 mg (3%)

Energy 60 Kcal 54 kcal

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