Session: 2024-2025
Project Name: Preparation of Soya bean milk and its composition
Class: XII
RollNo.23MC128
Submitted to Submitted by
K.BHARAT CHANDRA Suryansu Mohanty
INDEX
Certificate
Acknowledgement
Introduction
Causes for food adulteration
Common adulterants
Effects of food
Adulteration
Prevention of food
Test for adulteration
Bibliography
CERTIFICATE
This is to certify that Suryansu Mohanty, student of
Class XII, Jupiter Public School has completed the
project titled “FATTY MATERIAL OF DIFFERENT SOAP
SAMPLES” during the academic year 2023-2024
towards partial fulfillment of credit for the Chemistry
practical evaluation of CBSE and submitted a
satisfactory report, as compiled in the following pages,
under my supervision.
Mr. K. Bharat
Chandra Department
of Chemistry Jupiter
Public School
ACKNOWLEDGEMENTS
"There are times when silence speaks so much more
loudly than words of praise to only as good as
belittle a person, whose words do not express, but
only put a veneer over true feelings, which are of
gratitude at this point of time."
I would like to express my sincere gratitude
to my chemistry mentor Mr. K. Bharat
Chandra, for his vital support, guidance, and
encouragement - without which this project
would not have come forth. I would also like
to express my gratitude to the staff of the
Department of Chemistry at Jupiter Public
School for their support during the making of
this project.
INTRODUCTION
Natural milk is an opaque white fluid secreted by the
mammary gland of female mammal. The main
constituents of natural milk are proteins, carbohydrates,
minerals, vitamins, fats and water and are a complete
balanced diet. Fresh milk is sweetish in taste. However,
when it is kept for a long time at a temperature 35 ± 5°C
it becomes sour because of bacteria present in air. These
bacteria convert lactose of milk into lactic acid which is
sour in taste. In acidic conditions casein of milk starts
separating out as a precipitate. When the acidity in milk
is sufficient and temperature is around 36°C, it forms
semi-solid mass, called curd.
Soya bean milk is made from soybeans. It resembles
natural milk. The main constituents of soya bean milk are
proteins, carbohydrates, fats minerals and vitamins. It is
prepared by keeping soybeans dipped in water for some
time. The swollen soya beans are then crushed to a paste
which is then mixed with water. The solution is filtered
and filtrate is soya bean milk.
EXPERIMENT
AIM
PREPARATION OF SOYABEAN MILK AND ITS
COMPARISON WITH THE NATURAL MILK WITH
RESPECT TO CURD FORMATION, EFFECT OF
TEMERATURE AND TASTE
REQUIREMENTS:-
1.Beakers
2.Pestle
3.Mortar
4. Measuring Cylinder
5.Glass rod
6.Tripod stand
7.Thermometer
8.Muslin cloth
9.Burner
10. Soya beans
11. Buffalo milk
12. Fresh curd
13. Distilled water
Procedure:-
1. Soak about 150 g of soya beans in sufficient
amount of water so that they ae completely
dipped in it. Keep them dipped for 24
hours.
2.Take out swollen soya beans and grind them
to a very fine paste-mortar
3.Add about 250 ml pf water this paste and
filter it through a muslin cloth. Clear white
filtrate is soya bean milk. Compare its taste
with buffalo milk.
4.Take 50 ml of buffalo milk in three beakers and
heat the beakers to 30°, 40° and 50°
respectively. Add ¼ spoonful curd to the
beakers. Leaves the beakers undisturbed for
8 hours and curd are ready.
5. Similarly, take 50 ml of soya bean milk in
three other breakers and heat the breakers
to 30°, 40° and 50° respectively. Add ¼ spoonful
curd to each of these beakers. Leave the
beakers undisturbed for 8 hours and curd is
formed
TYPE OF BEAKER TEMPERATURE QUALITY TASTE
MILK NO. OF OF
CURD CURD
BUFFALO 1 30° Poor Poor
MILK 2 40° Good Good
3 50° Average
Average
SOYABEAN 1 30° Poor Poor
MILK 2 40° Average Average
3 50° Good
Good
OBSERVATION:-
RESULT:-
For buffalo milk, the best temperature for the
formation of good quality and tasty curd for
buffalo milk is 40°C and for soya bean milk, is 50°C
BIBLIOGRAPHY
Chemistry Practical:- Comprehensive Chemistry
CHEMISTRY PRACTICAL: A practical textbook Of chemistry by C.P.JAIN
for XII
