Certificate

Class-12th ‘A’ Academic Year-2018-19

This is to certify that the

work entered in this file is
the work of Master Mohammad
Asaad Khan of Kendriya Vidayalaya,
NDA studying in class 12th ‘A’.
He has satisfactorily
completed the project work of
the year 2018-19 in the
school laboratory as laid by
the school.
Roll No: 4675821
SUBJECT TEACHER’S EXTERNAL EXAMINOR’S
SIGN SIGN

Contents
 Acknowledgement
 Introduction
 Experiment
 Observation
 Result
 Health Benefits
 Disadvantages
 Bibliography
 ACKNOWLEDGEMENT

I express my sincere gratitude to Mr.Cherian George

Principal, KV NDA Khadakwasla Pune for his support
in the preparation of the project.
I gratefully acknowledge the guidance given by our
project coordinator Mr. Kapil Kandhare for the
vision to foster the topic “Preparation of soya
bean milk and its comparison with the natural
milk with respect to curd formation, effect of
temperature and taste.” to me and also his
encouragement in complementing the project. I also
want to acknowledge my mother for her support in
making soya milk. At last I would like to thank my
friends for their enthusiasm in my project and all
the help they have provided me through the course
of this project.
 INTRODUCTION
Soy milk is a lactose-free, vegan alternative to
milk; it is often used by people who have an allergy
or intolerance for dairy. Soy milk has lower calcium
and vitamin B content but is richer in iron compared
with cow’s milk.
A cup of cow’s milk contains lactose (a sugar found
only in milk), 8.03 grams of protein and 11.49 grams
of carbohydrates and 8 grams of fat. It also contains
28% of an adult’s daily calcium and 50% of needed
riboflavin and cyanocobalamin.
In comparison, soy milk contains no lactose, half the
fat (4.7 grams), slightly more protein (10.98 grams)
and 12.8 grams of carbohydrates per cup. Soy milk
naturally contains much less (almost no) calcium
and vitamin B, but some manufacturers fortify it
with extra calcium and vitamin B for nutrition.
Natural milk contains a specific sugar called lactose,
found only in milk. Lactose can be hard to digest by
some people if they lack the required digestive
enzyme lactase, and will not be able to digest milk
easily.
Soy milk is mostly used as an alternative to milk by
people with lactose intolerance, since it is
completely free from lactose. In fact, it has even
less (i.e. zero) lactose than “lactose-free milk”
which is actually only 77%-99% free of lactose!
Regardless of lactose-intolerance, a lot of health-
conscious adults have started considering soy milk
over milk for its purported health benefits. Also,
since it is extracted from soy and does not involve
animals in its production, it is a very strong
preference for vegans.
 EXPERIMENT
AIM
Preparation of soya bean milk and its comparison with natural
milk with respect to curd formation, effect of temperature and
taste.

THEORY
 Natural milk is an opaque white fluid secreted by the
mammary glands if female mammals.
 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
of 35±50°C it becomes sour because of bacteria present in
air.
 These bacteria convert lactose of milk which starts
separating out as a precipitate.
 When the acidity in milk is sufficient and temperature is
around 360°C, it forms semi-solid mass called curd.
 Soya bean milk is made from soya beans.
 It resembles natural milk
 The main constituents of soya bean milk are proteins,
carbohydrates, fats, minerals and vitamins.
 It is prepared by keeping soya beans dipped in water for
some time.
 The swollen soya beans are then crushed to a paste which is
mixed with water.
 The solution is filtered and the filtrate is called soya bean
milk.
MATERIALS REQUIRED
Beakers, pestle and mortar, measuring cylinder, glass-rod,
tripod stand, thermometer, muslin cloth, burner. Soya beans,
buffalo milk, fresh curd, distilled water.

PROCEDURE
 Soak about 100 g of soya beans in sufficient amount of
water for 24 hours.
 Take out swollen soya beans and grind them to a very fine
paste with a pestle-mortar.
 Add about 250 ml of water to this paste and filter it
through a muslin cloth.
 Clear white filtrate is soya bean milk.
 Compare its taste with buffalo milk.
 Take 50 ml of buffalo milk in three beakers and heat the
beakers to 30°, 40° and 50° C respectively.
 Add spoonful curd to each of the beakers and leave the
beakers undisturbed for 8 hours and curd is ready.
 Similarly, take 50 ml of soya bean milk in three other
beakers and heat the beakers to 30°, 40° and 50°C
respectively.
 Add 1 spoonful curd to each of these beakers. Leave the
beakers undisturbed for 8 hours and curd is formed.
OBSERVATION
SR. TYPE OF MILK TEMPERATURE QUALITY TASTE OF
NO. OF CURD CURD
1. Buffalo milk 30°C Good Highly Sour
2. Buffalo milk 40°C Better Sour
3. Buffalo milk 50°C Best Slightly Sour
4. Soya bean milk 30°C Best Slightly Sour
5. Soya bean milk 40°C Better Sour
6. Soya bean milk 50°C Good Highly Sour

RESULT
For Buffalo Milk, the best temperature for the formation of
good quality and tasty curd is 50°C and for Soya Bean Milk, it is
30°C.
 HEALTH BENEFITS
Cow’s milk is an excellent source of Calcium,
Vitamin A and Vitamin D, which is essential for
strong bones. It also contains casein and whey
protein which is good for building muscle.
Soy milk has more Vitamin B and Iron than cow’s
milk. It also contains 42 times more manganese,
which is needed for bone formation. Soy protein
reduces LDL cholesterol (“bad” cholesterol) and
raises HDL cholesterol (“good” cholesterol). Soy
milk also contains more fibre than cow’s milk, and
isoflavones, which help prevent cancer, heart
diseases and osteoporosis. In general, soy milk
contains less fat, sugar and calories, and more iron
and fibre than cow’s milk.
 DISADVANTAGES
Lactose, the sugar found only in milk is the primary
cause why milk may not work for lactose intolerant
people. While it may be the best nutrition for
infants and little children, many adults look for
alternatives because of higher fat content and the
gassy, bloated feeling it can give as it is slightly
more difficult for digest. Moreover, many consumers
are concerned about the presence of bovine growth
hormone often found in industrialized, non-organic
milk. However, this hormone is a synthetic hormone
and there are several places where you can find
natural milk free of synthetic modifications.
 BIBLIOGRAPHY
www.wikiperdia.com
www.scribd.com