Principal

External examiner

Acknowledgement
I express my sincere and profound sense of
gratitude to my chemistry teacher Mr. Ravindran
M.Sc., B. ed., M.Phil. For his kind permission
and guidance to do this project work.
I experience my gratitude to my school
principal Mr. Benjamin M.Sc., B. ed., M.Phil.
For his permission and encouragement to do this
project.
I take this opportunity to record my sincere and
heart full of thanks to my parents, my teachers and
my friends for helping and encouraging me to
complete this project.

Last but not least, I thank god for showering

his blessings for keeping a good health of me to
complete this project.

Contents
Introduction
Experiment
Objective
Requirements
Procedure
Observation
Result
Photo gallery
Bibliography

Introduction
Milk is a white liquid produced by the mammary
glands of mammals. It is the primary source of nutrition
for young mammals before they are able to digest other
types of foods. The main constituents of natural milk are
proteins, carbohydrates, minerals, vitamins, fat and water
are a complete balanced diet. Fresh milk is sweetish in
taste. However, when it is kept for a long time at a
temperature of 35 + or - 50 C, it becomes sour because of
bacteria present in air. These bacteria convert lacto of ilk
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 360C, it forms semi-solid mass,
called CURD.
Soybean milk is made from soybeans. It resembles
natural milk. The main constituents of soybean milk are
proteins, carbohydrates, fats, minerals and vitamins. It is

prepared by keeping soybeans dipped in water for some

time. The swollen soybeans are then crushed to a paste
which is then mixed with water. The solution is

filtered and filtrate is SOYBEAN MILK

Experiment
Objective
To prepare soybean milk and compare it 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

 Soybeans
Buffalo milk
Fresh curd
Distilled water

Procedure
Soak about 150g of soybeans in sufficient
amount of water so that they are completely
dipped in it. Keep them for 24 hours.

Take out the swollen soybeans and grind them

to a very fine paste with pestle-mortar.

Add about 250ml of water to the paste and

filter it through muslin cloth. Clear white
filtrate is the soybean milk. Compare its taste
with buffalo milk.

Take 50ml of buffalo milk in three beakers and

heat the beakers to 300 c, 400 c, 500 c
respectively. Add spoonful curd to each of
the beakers. Leave the beakers undisturbed for
8 hours and the curd is ready.

Similarly, take 50ml of soybean milk in three

other beakers and heat the beakers to 300 c,

400 c, 500 c, respectively. Add spoonful

curd to each of these beakers. Leave the
beakers undisturbed for 8 hours and the curd is
formed.

Observations

Beaker temperature Quality Taste

name
of curd of
curd
Buffalo A
300c
Soft
Sweet
milk
B
400c
Thick Sour
Very thick Bitter
C
500c
Soybean A
300c
Thick Sour
Very thick Bitter
milk
B
400c
Soft Sweet
C
500c
Type of
milk

Result

 For buffalo milk the best temperature for

formation of good quality and tasty curd is

400c.
For soybean milk the best temperature for

formation of good quality and tasty curd is

300c.

Bibliography

www.google.com
www.wikipedia.com

Books referred
Comprehensive practical chemistry class XII
By N.K.Verma, B.K.Vermani,
K.K.Rehani

The end

Photo gallery
Experimentation

Experimentation