1733562003077_chemistry Project Soyabean Milk -RISHO

PREPARATION OF SOYA BEAN MILK
AND ITS COMPARATION WITH MILK
SUBMITTED BY
EPRIN NOBLE RISHO

CONTENT
•AIM OF THE PROJECT
• NUTRITION AND HEALTH INFORMATION
• PREPARATION
• REQUIREMENTS
• PROCEDURE
• PRECAUTIONS
•OBSERVATIONS
• RESULT
• BIBLIOGRAPHY
AIM
To prepare soybean milk and its comparison

with the natural milk with respect to curd
formation, effect of temperature and taste.
INTRODUCTION
Soya milk is a high Protein, iron-rich milky liquid
produced form 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, has low
fat, and low sodium. It is, however, lowers in
calcium and must be fortified with calcium when
given to growing children. Those who are allergic
to cow's milk or unable to digest since it is lactose,
the natural sugar found in cow's milk, find soya
milk to digest since it is lactose-free those who are
calorie-conscious can purchase reduced fat soy
milk (called lite soya 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 soya milk. Soya 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. Soya milk requires
only soybeans and water (and steam) for its
creation. Soya milk always fortified with calcium,
vitamin D, and certain B vitamins. Highly
concentrated flavourings, such as vanilla, carob,
chocolate, and almonds are often added to the
product.
NUTRITION AND HEALTH
INFORMATION
Nutrients in 8 ounces (250ml) of plain soya milk:
Regular Lite soya milk
Calories 100 140
Protein 10.0 4.0

Fat(gm) 4.0 2.0
Carbohydrate 14.0 16.0
Sodium 120.0 100.0
Iron(mg) 1.8 0.6
Riboflavin 0.1 11.0
Calcium 80.0 80.0
PREPARATION
Soya milk can be made from whole soybeans

or full-fat soy flour. The dry beans are soaked in
water overnight or for a minimum of 3 hours or
more depending on the temperature of the water.
The dehydrated beans then undergo wet grinding
with enough added water to give the desired solid
content to the final product. The ratio of water to
beans on a weight basis should be about 10: 1. The
resulting slurry or puree is brought to a boil in
order to improve its Nutritional value by heat
inactivating soybean trypsin inhibitor, improve its
flavour and to sterilize the product. Heating at or
near the boiling point is continued for a period of
time, 15-20minutes, followed by the removal of an
insoluble residue (soy pulp fibre or okara) by
filtration.
SOYA YOGURT
Soya yogurt, (soya yoghurt in British English) also

referred to as soya gurt or yofu (a portmanteau of
yogurt and tofu), is yogurt prepared using soy
milk, yogurt bacteria, mainly lactobacillus
bulgaricus and streptococcus thermophiles and
sometimes additional sweetener, like fructose,
glucose, or raw sugar. It is suitable for vegans, as
the bacteria for shop-bought soya yogurt are
usually not grown on a dairy base.
Soya yogurt can be prepared at home using the
same method as dairy yogurt. One tablespoon of
sugar per 1 litre of unsweetened soy milk may be
added to promote bacterial fermentation. Soy milk
on its own lacks the lactose (milk sugar) that is the
basic food for the yogurt bacteria. Soya yogurt
may have a slight beany soy taste when made
directly from freshly prepared soymilk, but this is
less pronounced in shop bought soya yogurt and in
soy yogurt made from commercial soy milk. Soy
yogurt contains less fat than yogurt made with
whole milk. This amounts to about 2.7% (the same
percentage as soy milk), versus 3.5% in dairy
yogurt. However, dairy yogurt can be made with
2%, 1%, or fat-free milk, and these cases; it is
lower in fat than soy yogurt.
BUFFALO CURD
Buffalo curd (in Hindi -"Dahi) is a traditional and

nutritious dairy product prepared by buffalo milk
and it is popular throughout the south Asian
countries such as India, Sri Lanka, Nepal, etc.
Buffalo milk is traditionally better than cow milk
for curd due to its higher fat content making a
thicker curd. Mostly clay pots are used as
packaging material for buffalo curd. Buffalo curd
is obtained by curdling (coagulating) buffalo milk
using microbial activities. In this process lactose in
buffalo milk is converted into lactic acid using
several micro-organisms. Several micro- organism
species are involved in the fermentation such as
streptococcus lactis, streptococcus diacetylactis,
streptococcus cremoris; lactobacillus bulgaricus
streptococcus thermosphillus.Buffalo curd has a
higher nutritional value of protein, fat, lactose,
minerals and vitamins. It should have 7.5% of milk
fat, 8.5% of milk solids and 4.5% of milk acid
(lactic acid). Quality of the curd is totally
depending on the starter culture. Fermentation also
develops the characteristic flavour and colour of
the product. Buffalo curd can be made in both
traditional and industrial forms traditionally
buffalo milk is filtered and boiled, the scum is
removed is cooled to room temperature. A few
spoonfuls of a previous batch of curd are added
and it is then mixed well and poured into clay pots.
These are sealed by wrapping a piece of paper
over the pot and allowing it to stand for 12 hours.
REQUIREMENTS
Beakers Pestle and mortar
Measuring cylinder Glass rod

Tripod – stand Thermometer
Muslin cloth Burner
Soya beans Buffalo milk

Fresh curd Distilled water
PROCEDURE
1. Soak about 150 g 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 soy milk in three other Beakers
and heat the beakers to 30degree, 40degree and 50
degree C respectively.
5. Add 4 spoonful Curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and
curd is formed.
6. Similarly, take 50 ml of buffalo milk in three
beakers and heat the beakers to 30degree,
40degree and 50 degree C respectively.
7. Add spoonful curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and
curd is formed.
OBSERVATION:
TYPE QUALITY OF
OF CURD
BEAKER TEMPERATURE TASTE
MILK
1 30°C Perfectly Sour

dense semi
solid
Buffalo
Milk 2 40°C Comparatively Less
watery sour
3 50°C Highly watery Tasteless
4 30°C Almost dense Sour

Soya
bean 5 40°C Semi solid Sour
little bit
Milk
watery
6 50°C High water Tasteless

content
RESULT
For buffalo milk, the best temperature for the

formation of good quality and tasty curd is
30-33°C and for soya bean milk, it is 35-45°C
BIBLIOGRAPHY
 http://en.wikipedia.org/wiki/Casein
 http://www.quora.com/what-Are-The-
benefits-of-Casein-Protein
 http://sciencenotes.org/casein-casein-
definition-chemistry
 Books.google.co.in

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PREPARATION OF SOYA BEAN MILK

AND ITS COMPARATION WITH MILK

EPRIN NOBLE RISHO

•AIM OF THE PROJECT

• NUTRITION AND HEALTH INFORMATION

To prepare soybean milk and its comparison

Regular Lite soya milk

Calories 100 140

Protein 10.0 4.0

Soya milk can be made from whole soybeans

Soya yogurt, (soya yoghurt in British English) also

Buffalo curd (in Hindi -"Dahi) is a traditional and

Beakers Pestle and mortar

Measuring cylinder Glass rod

Muslin cloth Burner

Soya beans Buffalo milk

1. Soak about 150 g of soya beans in sufficient

amount of water so that they are completely

2. Take out swollen soya beans and grind them to

a very fine paste and filter it through a muslin

3. Clear white filtrate is soya bean milk. Compare

4. Take 50 ml of soy milk in three other Beakers

and heat the beakers to 30degree, 40degree and 50

5. Add 4 spoonful Curd to each of these beakers.

Leave the beakers undisturbed for 8 hours and

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

beakers and heat the beakers to 30degree,

40degree and 50 degree C respectively.

7. Add spoonful curd to each of these beakers.

Leave the beakers undisturbed for 8 hours and

1 30°C Perfectly Sour

3 50°C Highly watery Tasteless

4 30°C Almost dense Sour

6 50°C High water Tasteless

For buffalo milk, the best temperature for the

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