NARAYANA GROUP OF SCHOOL

Session: 2025-26

CHEMISTRY RECORD FILE

SUBMITTED BY : NAHIN MA
CLASS : XII
SEC : PCB
ROLL : 12
ADMISSION NO : 5937177

SUBMITTED TO : MR. SOMNATH DAS

(CHEMISTRYTEACHER)
 INDEX

S/NO TOPIC PAGE NO

01 CERTIFICATE 01
02 ACKNOWLEDGEMENT 02
03 INTRODUCTION 03
04 MANUFACTURING PROCESS 04
05 NUTRITION AND HEALTH INFORMATIONS 05
06 AIM 05
07 REQUIREMENTS 06
08 THEORY 06 to 07
09 PROCEDURE 07
10 OBSERVATION 08
11 RESULT 08
12 PRECUATION 09
13 BIBLIOGRAPHY 10
 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 NAHIN MA of Class XII 'PCB' in the partial
fulfillment of curriculum of CENTRAL BOARD OF SECONDARY EDUCATION (CBSE) in
the year of 2025-2026.

This project is genuine and does not indulge in plagiarism of any kind.

Internal signature External Signature

01
 ACKNOWLEDGEMENT

It gives me great pleasure to express my gratitude towards our Chemistry teacher MR,
SOMNATH DAS 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 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!

Nahin MA
Class-XII (PCB)
ROLL-

02
 ...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. 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.

03
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

04
NUTRITION AND HEALTH INFORMATION....

Nutrients in 8 ounces (250ml) of plain soymilk

REGULAR SOYMILK LITE SOYMILK (REDUCED FAT)

Fat (gm) 4.0 2.0
Carbohydrate (gm) 14.0 16.0
Sodium (mg) 120.0 100.0
Iron (mg) 0.6 1.8
Riboflavin (mg) 0.1 11.0
Calcium (mg) 80.0 80.0

...EXPERIMENT...

ΑΙΜ......

Preparation of soya bean milk and its comparison with the natural milk with respect to curd
formation, effect of temperature and taste.

05
 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 °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.

06
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 °C, 40 °C
and 50 °C respectively.
5) Add ½ 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 ½ spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours
and curd is formed.

07
OBSERVATIONS....

Types of milk Beaker No Temperature Quality of curd Taste of curd

1 30° Good
Buffalo Milk 2 40° Better Sour In Taste
3 50° Best
4 30° Good
Soya Bean Milk 5 40° Best No Sour Taste

6 50° Good

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.

08
PRECAUTIONS...

➤ Observe the readings of the thermometer carefully.

➤ Carefully soak the soybeans for 24 hours.
➤ Use only muslin clothes for the filtration.

09
BIBLIOGRAPHY...

Wikipedia.org
www.wikipedia.org
NCERT Chemistry - Class 12
Comprehensive Class 12 Chemistry Practical
Researchgate.com
www.researchgate.com
Teachers and Friends
Slideshare.com
www.slideshare.net

10