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 SAKSHI GUPTA of Class XII’C’ in the partial fulfillment of curriculum of CENTRAL BOARD OF SECONDARY EDUCATION (CBSE) in the year of 2019-2020. This project is genuine and does not indulge in plagiarism of any kind. Internal signature External SignatureIt gives me great pleasure to express my gratitude towards our Chemistry teacher MR, SANIAY SINGH. for his guidance, support and encouragement throughout the duration of the project 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 ”. Then I would like to thank my parents and Sriends 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 ! Sakshi GuptaINDEX 1) INTRODUCTION 2) MANUFACTURING PROCESS 3) NUTRITION AND HEALTH INFORMATIONS 4) AIM 5S) REQUIREMENTS. 6) THEORY 7) PROCEDURE 8) OBSERVATION 9) RESULT 10) BIBLIOGRAPHYcool TRODUCTION... 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. Some do 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 in mind. Soy milk, requires only soybeans and water (and steam) for its creation. 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, ts 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 mitk 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 Nutrients in 8 ounces (250m() of plain soymilk, REGULAR LITE SOYMILK SOYMILK (REDUCED FAT) Calories (gm) 140.0 100.0 Protein (gm) 10.0 4.0 Fat(gm) 4.0 2.0 Carbohydrate 14.0 16.0 (gm) Sodium (mg) 120.0 100.0 Tron (mg) 18 0.6 Riboflavin(mg) 0.1 11.0 Calcium (mg) 80.0 80.0 AA PERIMENT...~*~ AIM... Preparation of soya bean milk,and its comparison with the natural milk with respect to curd formation, effect of temperature and taste. % REQUIREMENTS... Y Beakers Y Pestle and mortar v¥ Measuring cylinder Y Glass rod v Tripod-stand v Thermometer Y Muslin cloth Y Burner Vv Soya beans Y Fresh curd Y 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 fiuman 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 Sfiltered 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 toa very fine paste and filter it through a mustin 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 % 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 % spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed. ™ OBSERVATIONG.... Typesof BeakerNo. Temperature Quality of Taste of milk Cg Corts Buffalo 1 30° Sour In Milk [pies a Taste 3 50° SoyaBean 4 30° No Sour Milk 5 40° Taste 6 so° % RESULT... 1) Natural milk is sweet in taste while soybean milk is not. 2) Curd formed from natural mitk 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.BIBLIOGRAPHY... + Wikipedia.org www.wikipedia.or ob NCERT Chemistry - Class 12 %& Comprehensive Class 12 Chemistry Practical b Researchgate.com www. researchgate.com % Teachers and Friends > Slideshare.com www. slideshare.net FIO IO IOI ICI OR ACK ok oe