ESAKI VIDYAASHRAM

2019-20

CHEMISTRY
PREPARATION OF SOYABEAN
MILK

N.KARTHIK TENAPPAN
XII A
 CERTIFICATE
This is to certify that the project report
completed by NN.KARTHIK TENAPPAN of
class 12A, on the topic “preparation of
soya bean milk and its comparison with
the natural milk to curd formation,
effect of temperature and taste” in the
department of chemistry, ESAKI
VIDYAASHRAM CBSE, is according to the
specification prescribed by CBSE, New
Delhi

SIGN OF INTERNAL SIGN OF EXTERNAL

SIGN OF PRINCIPAL
 Acknowledgement
I express my sincere gratitude to, Mrs.Jayalakshmi,
Principal of Esaki Vidyaashram CBSE , for her support in
the preparation of the project.
I gratefully acknowledge the guidance given by our project
coordinator, Miss Sorna Latha 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 for her encouragement in
complementing the project.
I also want to acknowledge my friends and family for
their support in making this project.

N.KARTHIK TENAPPAN

XII A
 INDEX
 ACKNOWLEDGEMENT
 CERTIFICATE
 AIM OF THE PROJECT
 INTRODUCTION
 MATERIAL REQUIRED
 PROCEDURE
 OBSERVATION
 RESULT
 BIBILOGRAPHY
 INTRODUCTION
 Soy milk, also known as soymilk, and soya
milk, is a plant-based drink produced by
soaking and grinding soybeans, boiling the
mixture, and filtering out remaining
particulates. It is a stable emulsion of oil,
water, and protein.
 Its original form is a natural by-product of
the manufacture of tofu. It became a
common beverage in Europe and North
America in the later half of the 20th
century, especially as production
techniques were developed to give it taste
and consistency more closely
resembling dairy milk.
 Along with similar vegetable-based "milks",
 like almond and rice milk, soy milk may be
used as a substitute for dairy milk by
individuals who are vegan or lactose
intolerant.
 Soy milk flavor quality differs according to
the cultivar of soybean used in its
production. Even in China, the desirable
sensory qualities are a mouth feel (smooth
but thick), color (off-white), and
Appearance resembling
milk. These traits—along with a
pleasing aroma—are positively correlated
with a soy milk's content
of proteins, soluble solids, and oil.
 AIM
Preparation of soya bean milk and its
comparison with the natural milk with respect
to curd formation, effect of temperature and
taste.

MATERIALS REQUIRED
 Beakers
 Pestle and mortar
 Measuring cylinder
 Glass rod
 Tripod-stand
 Thermometer
 Burner
 Soya beans
 Buffalo milk
 Fresh curd
 Distilled water.
 PROCEDURE

 Soak about 150g of Soya beans in sufficient

amount of water so that they are completely
dipped in it.
 Take out swollen Soya beans and grind them
to a very fine 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 soya bean milk in three other
beakers and heat the beakers to 30°, 40°and
50°C respectively.
 Add ¼ spoonful curd to each of these
beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
 Similarly, take 50 ml of buffalo milk in three
beakers and heat the beakers to 30°, 40° and
50°C respectively.
 OBSERVATIONS

Type of milk Beaker No. Temperature Quality of Taste of

curd curd

1 30° Perfectly dense, sour

semi-solid

2 40° Comparatively Less sour

Buffalo watery
milk
3 50° Highly watery tasteless

4 30° almost Almost sour

sour
5 40° Semi-solid, little
Soyabean bit watery

milk

6 50° Highly watery tasteless

RESULT
For buffalo milk, the best temperature for the
formation of good quality and tasty curd is 30-33°C
and for soya bean milk, it is 35-40°C .
 BIBILIOGRAPHY

 Comprehensive Practical Chemistry XII

 N.C.E.R.T Chemistry Text Book.
 Wikipedia, the free encyclopedia.
 www.Scribd.com.
 www.milkworld.com.