St.

Xavier’s Senior Secondary School

CH
EMISTRY PROJECT FILE
2024-2025
Topic: - To prepare soybean milk and to compare it
with natural milk

Submitted by Submitted to
Raunak Raj Shashank Singh
 CERTIFICATE
This is to certify that Master Raunak Raj of
class XII PCM has successfully accomplished
the Chemistry Project File on To prepare
soybean milk and to compare it with natural
milk under the guidance of Mr. Shashank
Singh, PGT Chemistry, during the academic
year 2024-2025 Following all the guidance
issued by Central Board of Secondary
Education (CBSE).

Signature Signature
Mr. Shashank Singh Mrs. Payal Dubey
(Subject Teacher) (Principal)
 ACKNOWLEDGEMENT
It gives me great pleasure to express my gratitude
towards our Chemistry teacher Mr. Shashank Singh
for his guidance, support and encouragement
throughout the duration of the project on the topic
“Preparation of soybean milk and its comparison
with the natural milk”. Then I would like to thank
my parents and friends who have helped me with
their valuable suggestions and guidance has been
helpful in various phases of the completion of the
project. Without their motivation and help, the
successful completion of this project would not
have been possible. I hope you will like this
project.

Thanking you!
Raunak Raj.
 Index
Serial Number Headings Page Number

1 Introduction 01

2 Manufacturing 02-04
Process

3 Experiment 05-08

4 Bibliography 09
 Introduction
Soybean milk (often referred to as soy milk) is a plant-based beverage
made from soybeans. It is a popular alternative to dairy milk, especially
for those who are lactose intolerant, vegan, or allergic to dairy products.
The drink is made by soaking soybeans in water, blending them with
water to form a smooth mixture, and then straining out the solid parts to
leave a creamy, milk-like liquid.

Key points about soy milk:

 Ingredients: Typically made from soybeans and water, with

optional sweeteners, flavorings, or fortifications like
calcium, vitamins, and minerals.
 Flavor: Soy milk has a mild, slightly bean-like taste, which
can vary depending on whether it’s sweetened or
flavored (like vanilla or chocolate).
 Nutritional profile: Soy milk is a good source of plant-based
protein, and it also contains healthy fats, vitamins (like
B vitamins), and minerals (like calcium and iron, if
fortified). It is often lower in calories compared to cow's
milk, but it contains no cholesterol or lactose.
 Varieties: Soy milk can come in different versions—
unsweetened, sweetened, flavored, or enriched with
additional nutrients. Some brands may also offer
organic or non-GMO options.

Soy milk is a versatile beverage and can be used in a variety

of ways, from drinking it on its own to adding it to coffee,
smoothies, or baking recipes.
 Manufacturing Process
The manufacturing process of soybean milk (also known as
soy milk) involves several key steps to extract the liquid from
soybeans and create a smooth, nutritious drink. Here's a
breakdown of the general process:

1. Soybean Selection and Cleaning

 Selection: High-quality, mature soybeans are chosen for milk
production. The beans should be free from mold, dirt, or
other contaminants.
 Cleaning: The soybeans are cleaned to remove any impurities
such as dirt, stones, or damaged beans. This is typically
done using air blowers, sieves, and vibrating screens.

2. Soaking
 The cleaned soybeans are soaked in water for a period of 8-
12 hours (or overnight) to rehydrate them. This softens the
beans, making it easier to grind them and extract the milk.
 Soaking also reduces the levels of anti-nutrients (like phytic
acid) that can interfere with nutrient absorption.

3. Grinding (Milling)
 After soaking, the soybeans are drained and then ground
into a fine paste (called soybean slurry) using a wet grinder
or milling machine. Water is added during the grinding
process to help break down the beans into smaller particles.
 This results in a thick mixture of finely ground soybeans and
water.

4. Cooking
  The soybean slurry is then cooked at a controlled
temperature (usually around 95°C to 100°C) to eliminate
the raw bean taste and destroy any anti-nutrients such as
trypsin inhibitors, which can interfere with digestion.
 Cooking also helps to improve the flavor and nutritional
profile of the soy milk.

5. Separation (Filtering)
 After cooking, the soybean slurry is passed through a
filtration system, typically cheesecloth, muslin cloth, or a
mechanical filter, to separate the solid parts (called okara)
from the liquid.
 The resulting liquid is the soy milk, which is smooth,
creamy, and pale in color.
 The okara (soybean pulp) is collected separately and can be
used as animal feed or for other food products like tofu or
baked goods.

6. Homogenization
 The soy milk is then homogenized to ensure a smooth,
consistent texture and to break down any remaining fat
globules. This helps prevent separation of the milk over time
and improves its mouth feel.

7. Fortification (Optional)
 Many commercial soy milk products are fortified with
additional nutrients such as calcium, vitamin D, vitamin B12,
or other vitamins and minerals to enhance their nutritional
value and make them a more suitable alternative to cow's
milk.
 This step can involve adding calcium salts, vitamins, or
other nutrients, depending on the desired product.
8. Cooling and Packaging
 The soy milk is rapidly cooled to preserve its freshness and
to prevent the growth of microorganisms.
 The cooled soy milk is then packaged in sterile containers
(such as Tetra Paks, bottles, or cartons) to prevent
contamination and extend shelf life.

9. Pasteurization (Optional)
 In some cases, the soy milk may undergo pasteurization,
which involves heating it to a temperature of around 85-
95°C for a short period (usually 1-2 minutes). This step
helps to kill any remaining bacteria or spoilage organisms,
extending the product's shelf life.
 Pasteurized soy milk is then cooled again before packaging.

10. Storage and Distribution

 The packaged soy milk is stored in a cool, dry place or in
refrigerated conditions, depending on whether it is shelf-
stable or requires refrigeration.
 The final product is distributed to retailers or directly to
consumers.

Key Considerations in Soy Milk Production:

 Flavor: The flavor of soy milk can be adjusted by adding
sweeteners (like sugar or stevia), flavorings (like vanilla or
chocolate), or even salt.
 Consistency: To improve texture, emulsifiers (such as lecithin)
may be added to maintain uniformity and prevent
separation.
 Quality Control: Ensuring the consistency, taste, and safety of
the soy milk is essential, so various tests (e.g., pH, microbial
 testing, and sensory evaluation) are conducted during
production.

Soy milk is a popular dairy alternative for those who are lactose
intolerant, vegan, or allergic to cow's milk, and its production has
grown globally due to the increasing demand for plant-based
products.
 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

THEORY: -
Natural Milk is an opaque white fluid secreted by the
mammary glands of the female mammals. It contains
proteins, carbohydrates, vitamins, minerals, fats and
water. Fresh milk is sweet in taste. On keeping for a
Long time at 35-40C, it becomes sour due to lactic acid.
That is why; natural milk has a strong tendency to go bad
in summers and
is preserved at low temperature in refrigerators. In acidic
conditions,casein of the milk starts separating out as a
precipitate. When the acidity in milk is sufficient and the
temperature is around 35C, it forms a semi-solid mass
called curd. The curd formation may be studied by
keeping the milk at different temperatures .Soybean milk
is made from soybeans and resembles natural
milk .Soybean is a plant whose beans serve as a food for
animals and human beings. It is a rich source of proteins.
It is used to prepare margarine, soya butter, cheese,
curd and infant food. Soybean milk is prepared by
keeping soybeans dipped in water for sometimes. The
swollen beans are then crushed to a paste. The paste is
mixed with water, solution is filtered and filtrate
is soybean milk. It does not contain carbohydrates and
lactose. It has no flavor. Soybean milk is solid after
adding sugar and flavors.

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C, 40C and
50C 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C, 40C and 50C
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 Temperatur Quality of Taste of
milk Number e curd curd

Buffalo Milk 1 30C Good Sour In

2 40C Better Taste

3 50C Best
Soy Bean 4 30C Good Not Sour
Milk 5 40C Best In Taste
6 50C Good
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)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 C.
 For soybean milk,
The best temperature for formation of good quality
curd is =
40C.

PRECAUTIONS
1)Observe the readings of the thermometer carefully.
2)Carefully soak the soybeans for 24 hours.
3)Use only muslin clothes for the filtration.
 Bibliography
The content for this analysis file has been taken

from the following sources:

 Internet

 https://www.wikipedia.org/
 https://www.google.co.in/
 https://www.learncbse.in/
 https://www.scribd.com/
 https://chatgpt.com/
Books
 Chemistry N.C.E.R.T book
 Errorless Chemistry