CHEM (1)

CONTENTS
1. Introduction 1
2. Manufacturing process 2
3. AIM 3
4. Theory 3
5. Requirements 4
6. Procedure 5
7. Observations 6
8. Result 7
9. Precautions 7
10. Bibliography 8
Introduction
Soy milk is a creamy, high-protein drink made from cooked
soybeans. It looks like cow’s milk but has some key
differences. It's richer in protein and iron, cholesterol-free,
low in fat and sodium, and easy to digest since it’s lactose-
free. It's a great alternative for people with dairy allergies or
lactose intolerance.
Soy milk has added calcium, vitamins A, D, B12, and

riboflavin. However, it doesn’t match the full nutritional
profile of dairy milk, which has 13 essential nutrients.
Ingredients like sea salt, sugar, natural flavors, and
thickeners (such as gellan gum) are included to improve its
texture and shelf life.
For those watching calories, reduced-fat or "lite" soy milk is

available, though it usually has less protein. Flavored
options are also offered for those who don’t enjoy the taste
of plain soy milk. It can replace milk in most recipes, and
powdered soy milk is a convenient option for boosting
protein in drinks or making soy milk by adding water.
However, infants under one year should only have specially
formulated soy milk designed for their nutritional needs.
1
Manufacturing process
Soy milk is made from whole soybeans or full-fat soy flour.
The beans are soaked in water for several hours, ground
with water, and heated to improve taste, neutralize
enzymes, and sterilize the mixture. This process typically
uses a 10:1 water-to-bean ratio, resulting in a product with
1–4% protein, depending on the method. After boiling for
15–20 minutes, insoluble residues (soy pulp) are removed
through filtration.
To prevent foaming, anti-foaming agents are used during

boiling. The final product is a white or off-white liquid with
a consistency similar to cow’s milk. Soy milk can be
sweetened, flavored, and fortified with nutrients before
being packaged in bottles or cartons.
Factors such as bean germination, acidity, protein content,

and viscosity affect its quality.
2
AIM
Preparation of soya bean milk and its comparison with
the natural milk with respect to curd formation, effect of
temperature and taste.
Theory
Natural milk is a white liquid produced by the mammary

glands of female mammals. It contains proteins,
carbohydrates, fats, vitamins, minerals, and water. Fresh
milk has a sweet taste but turns sour over time at 35–
40°C. 3
This is due to lactic acid production, making it spoil
faster in summer unless refrigerated.
In acidic conditions, milk’s casein protein separates as a
precipitate. At around 35°C, this process creates curd, a
semi-solid mass. The effect of temperature on curd
formation can be observed by storing milk at different
temperatures.
Soybean milk is a plant-based drink made from

soybeans, which are a rich source of protein. Soybeans
are used to make products like margarine, soy butter,
cheese, curd, and infant food. It is a good substitute for
milk for diabetes, cardiac and for people on slimming
diet regime.
To make soybean milk, the beans are soaked in water,
crushed into a paste, mixed with water, and then filtered
to obtain the milk. It is lactose and carbohydrate free
and has no natural flavor.
Requirements
Beakers, Pestle and Mortar, measuring cylinder, glass
rod, tripod stand, thermometer, muslin cloth, burner,
soya beans, fresh curd, and distilled water
4
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
degrees Celsius 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

5
beakers and heat the beakers to 30, 40 and 50
degrees Celsius respectively.
7) Add ¼ spoonful curd to each of these beakers.

Leave the beakers undisturbed for 8 hours and
curd is formed.
Observations
Types of Beaker Tempera Quality Taste

Milk No. ture (°C) of curd of Curd
1 30 Good
Buffalo Sour in
2
Milk taste
3
4
Soya
No Sour
Bean 5
Taste
Milk
6
6
Result
1. Natural milk is sweet in taste while soybean milk
is not.
2. Curd formed from natural milk at higher
temperature is more sour.
3. 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°C
For Soybean Milk, the best temperature for formation

of good quality curd is 40°C
Precautions
Read the reading of thermometer carefully
Carefully soak soya beans for 24 hours
Use only muslin clothes for filtration
7
Bibliography
NCERT Chemistry
Together with Chemistry Lab
Manual
https://en.wikipedia.org/wiki/Soy_milk
https://gonnaneedmilk.com/articles/milk-vs-soy-milk/
Images:
https://www.healthyfood.com/wpcontent/uploads/2016/09
/Soy-milk.jpg
https://image.slidesharecdn.com/creditseminarkuldeep-
180825104805/85/soymilk-as-a-functional-ingredient-9-
320.jpg
https://c8.alamy.com/comp/2G1BRHR/cute-funny-soy-milk-box-
hold-bean-vector-hand-drawn-cartoon-kawaii-character-
illustration-icon-isolated-on-white-background-soy-milk-paper-
box-mascot-character-concept-2G1BRHR.jpg

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CONTENTS

Soy milk has added calcium, vitamins A, D, B12, and

For those watching calories, reduced-fat or "lite" soy milk is

To prevent foaming, anti-foaming agents are used during

Factors such as bean germination, acidity, protein content,

Natural milk is a white liquid produced by the mammary

Soybean milk is a plant-based drink made from

2) Take out swollen soya beans and grind them to

3) Clear white filtrate is soya bean milk. Compare

4) Take 50 ml of soya bean milk in three other

5) Add ¼ spoonful curd to each of these beakers.

6) Similarly, take 50ml of buffalo milk in three

7) Add ¼ spoonful curd to each of these beakers.

Types of Beaker Tempera Quality Taste

For Natural Milk, the best temperature for formation

For Soybean Milk, the best temperature for formation

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