P.M.SHRI K.V. NO.
2 AFS PUNE-32
Chemistry
Investigatory project on
PREPARATION OF SOYA BEAN MILK
AND ITS COMPARISON WITH THE
NATURAL MILK with respect to curd
formation, effect of temperature
and test
Submitted to :- Mrs. vrunda joshi
Submitted by :- priti nandu bhavar
Class :- XII B
Roll no. :-
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 Priti Bhavar of Class
XII’B’ in the partial fulfilment 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
ACKNOWLEDGEMENT
It gives me great pleasure to express
my gratitude towards our Chemistry
teacher Mrs vrunda joshi ma’am for
her 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.
Thankyou!
Priti Bhavar
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
…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.
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 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.
1. Producing the raw materials
2. De-hulling
3. Invalidating the indigestible enzyme
4. Rough grinding
5. Finer grinding
6. Extracting
7. Blending
8. Aseptic sterilizing
9. Homogenizing
10. Cooling
11. Storing
12. Packaging
13. Quality Control
NUTRITION AND HEALTH INFORMATION….
Nutrients in 8 ounces (250ml) of plain soymilk.
Regular LiteSoymilk
Soymilk (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
…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 °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 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 flavour.
Soybean milk is solid after adding sugar and
flavours.
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 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°C,
40°C and 50°C respectively.
7.Add ¼ spoonful curd to each of these
beakers. Leave the beakers undisturbed
for 8 hours and curd is formed.
OBSERVATIONS
Types of Beaker no. temperature Quality of Taste of
milk milk food
Buffalo 1 30° Good Sour in
milk taste
2 40° Better
3 50° Best
Soya bean 4 30° Good Normal
milk in taste
5 40° Best
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.
PRECAUTIONS
1. Observe the readings of the
thermometer carefully
2. Carefully soak the soybeans for
24 hours.
3. 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
Teachers and Friends
Slideshare.com www.slideshare.net
