DELHI PUBLIC SCHOOL

CHEMISTRY PROJECT

Topic: Preparation of Soyabean Milk and its Comparison with

Natural Milk.

Submitted to: Submitted by:

Mr. Partha Sarathi Sahoo Soumya Ranjan Sahoo

Class: 11 Sec: A

Roll No.: 37 .
 CERTIFICATE

This is to certify that the CHEMISTRY project titled

‘Preparation of soya bean milk and its comparison with the
natural milk with respect to curd formation, effect of
temperature and taste’ has been successfully completed by
SOUMYA RANJAN SAHOO of Class XI’A in the partial
fulfillment of curriculum of CENTRAL BOARD OF
SECONDARY EDUCATION(CBSE) in the year of 2022-2023.

This project is genuine and does not indulge in plagiarism of

any kind.

Internal signature External Signature

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ACKNOWLEDGEMENT
It gives me great pleasure to express my gratitude towards
our Chemistry teacher MR. PARTHA SARATHI SAHOO for his
guidance, support and encouragement throughout the
duration of the project on the topic “Preparation of soyabean
milk and its comparison with the natural milk with respect to
curd formation effect of temperature and taste”.

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 !

Soumya Ranjan Sahoo

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 INDEX
1) Introduction

2) Manufacturing process

3) Nutrition and health informations

4) Aim

5) Requirements

6) Theory

7) Procedure

8) Observation

9) Result

10) Bibliography

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 …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. Somedo not enjoy the taste of original soy
milk, so manufacturers now offer flavored soy milk. Soy 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 inmind.Soy milk requires only
soybeans and water (and steam) for its creation. Soy milk is nearly
always fortified with calcium, vitaminsD, and certain B vitamins.
Highly concentrated flavorings, such as vanilla, carob, chocolate, and
almond are often added to the finished product.

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 MANUFACTURING PROCESS…

The soybean is a low and as such, is a good host for the breeding of
harmful bacteria. Thus, the manufacturing process is “aseptic”,
meaning that at a certain point in its production, the soy milk issealed
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

● Dehulling
● Invalidating the indigestible enzyme
● Rough grinding
● Finer grinding
● Extracting
● Blending
● Aseptic sterilizing
● Homogenizing
● Cooking
● Storing
● Packaging
● Quality Control

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 NUTRITION AND HEALTH
INFORMATION…

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

REGULAR SOY MILK LITE SOY MILK

(REDUCED FAT)
Calories (gm) 140.0 100. 0
Protein (gm) 10.0 4.0
Fat (gm) 4.0 2.0
Carbohydrate (gm) 14.0 16.0
Sodium (mg) 120.0 100.0
Iron (mg) 1.8 0.6
Riboflavin (mg) 0.1 11.0
Calcium (mg) 80.0 80.0

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 ….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. If kept

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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 temperatures 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 some time. The
swollen beans are then crushed to a paste. The paste is mixed with
water, the solution is filtered and the 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 amounts 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 heatthe
beakers to 30°C, 40°C and 50°C respectively.
5. Add 1⁄4 spoonful curd to each of these beakers. Leave the

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 breakers undisturbed for 8 hours and curd is formed.
6. Similarly, take 50 ml of buffalo milk in three beakers and
heatthe beakers to 30°C, 40°C and 50°C respectively.
7. Add 1⁄4 spoonful curd to each of these beakers. Leave the
breakers undisturbed for 8 hours and curd is formed.

OBSERVATIONS:

Types of Beaker No. Temperature Quality of Taste of

milk (in °C) curd curd

Buffalo 1 30 Good Sour

Milk in
2 40 Better taste
3 50 Best

Cow 4 30 Good No
Milk sour
5 40 Best taste
6 50 Good

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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:
● Observe the readings of the thermometer carefully.
● Carefully soak the soybeans for 24 hours.
● Use only muslin clothes for the filtration.

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 Bibliography…
Websites:
● www.wikipedia.org
● www.researchgate.com

Books:
● NCERT Chemistry — Class 12
● Comprehension Class 12 Chemistry Practical

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