RAJVEER 2024-25

SESSION 2024-25
CHEMISTRY INVESTIGATORY
PROJECT
SUBMITTED TO:- SUBMITTED BY:-

MR. ABHISHEK DWIVEDI RAJVEER SINGH KUSHWAHA
12 - C
CERTIFICATE
This is to certify that this project has been

made by Rajveer Singh Kushwaha of class
12th – C on the topic ‘Preparation of soya
bean milk and its comparison with the
natural milk with respect to curd formation,
effect of temperature and taste’
investigatory file under the guidance of our
Chemistry teacher Mr.Abhishek Dwivedi
and have been completed it successfully.
INTERNAL EXAMINER: PRINCIPAL: EXTERNAL EXAMINER:
Signature Signature Signature

ACKNOWLEDGEMENT
I would like to express my special thanks of

gratitude to my chemistry teacher "Mr.
Abhishek Dwivedi" without whose help this
project would not be possible. He had
provided all the help needed for the
completion of this project. I am thankful to
him because he gave me this golden
opportunity of making such a wonderful
project. I am also grateful to my classmates
who helped me during the finalization of my
project named, “Preparation of soya bean
milk and its comparison with the natural milk
with respect to curd formation, effect of
temperature and taste ”. with their
constructive criticism & advice.
INDEX
S.NO. TOPIC
1 INTRODUCTION
2 MANUFACTURING PROCESS
3 NUTRITION AND HEALTH INFORMATION
4 EXPERIMENT...
5 AIM
6 REQUIREMENTS
7 THEORY
8 PROCEDURE
9 OBSERVATIONS
10 RESULTS
11 PRECAUTIONS
12 BIBLIOGRAPHY
13 TEACHERS REMARK
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. 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 is nearly always fortified with calcium, vitamins
D, and certain B vitamins. Highly concentrated
flavorings, such as vanilla, carob, chocolate, and almond
are often added to the finished product.
MANUFACTURING PROCESS
The soybean is a low and as such, is a good host for the

breeding og 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 its beverages. The
initial phases of the production of soy milk do not have
to be sealed off to air only later does this happen.
Producing the raw materials

De-hulling
Invalidating the indigestible enzyme
Rough grinding
Finer grinding
Extracting
Blending
Aseptic sterilizing
Homogenizing
Cooling
Storing
Packaging
Quality Control
NUTRITION AND HEALTH
INFORMATION
Nutrients in 8 ounces (250ml) of plain soymilk.

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 oC, 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 oC, 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 oC, 40 oC and 50
oC 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 oC, 40 oC and 50
oC respectively.
7) Add ¼ spoonful curd to each of these beakers.

Leave the beakers undisturbed for 8 hours and curd
is formed.
OBSERVATIONS
RESULTS
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 oC.
For soybean milk, the best temperature for formation of good
quality curd is = 40 oC.
PRECAUTIONS
Observe the readings of the
thermometer carefully.
Carefully soak the soybeans for 24
hours.
Use only muslin clothes for the
filtration.
BIBLIOGRAPHY
Wikipedia.org
www.wikipedia.org
NCERT Chemistry – Class 12
Comprehensive Class 12 Chemistry Practical
Researchgate.com
www.researchgate.com
TEACHER’S REMARK

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SESSION 2024-25

SUBMITTED TO:- SUBMITTED BY:-

This is to certify that this project has been

INTERNAL EXAMINER: PRINCIPAL: EXTERNAL EXAMINER:

Signature Signature Signature

I would like to express my special thanks of

3 NUTRITION AND HEALTH INFORMATION

The soybean is a low and as such, is a good host for the

Producing the raw materials

Nutrients in 8 ounces (250ml) of plain soymilk.

In acidic conditions, casein of the milk starts separating

Soybean milk is made from soybeans and resembles

2) Take out swollen soya beans and grind them to a

3) Clear white filtrate is soya bean milk. Compare its

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.

2) Curd formed from natural milk at higher temperature is

3) The rate of formation of curd in natural milk and soybean

NCERT Chemistry – Class 12

Comprehensive Class 12 Chemistry Practical

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