CONTENTS

1.HISTORY OF SOYA MILK

2.BENIFITS OF SOYA MILK

3.SOY YOGURT

4.NUTRITIONAL VALUES OF SOYA MILK

5.PREPARATION OF SOYA MILK

6.BUFFALO CURD

7.BENEFITS OF BUFFALO CURD

8.EXPERIMENT

9.COMPARISON BETWEEN SOYA MILK AND NATURAL

MILK

10.KEY DIFFERENCES BETWEEN SOYA MILK AND

NATURAL MILK

11.BIBLIOGRAPHY
 History of soya milk
We live in a golden age of milks. You can crown your latte
with a foam of almond, coconut, oat, or pea; dunk your
cookies in hemp or rice; drown your bran flakes in
hazelnut, flax, or quinoa. Any legume, grain, seed, or nut, it
seems, can be wrung into a mild and milky fluid.

Among this next-gen crowd of plant-

based milk analogs, soy milk, the first
widely available nondairy milk, stands
apart as the unfashionable older sister—
a bit dowdy, a bit behind the times. But
within the family of soy foods, soy milk
is a relative newcomer, with a thin
history prior to the 20th century. Other
soy foods, such as tofu, tempeh, and
yuba, have long been used in a variety
of ways in multiple East Asian cuisines,
but soy milk played only a limited role
in traditional diets in China. The liquid
produced from ground-up soybeans
that were soaked overnight, it was
sometimes served as part of a Chinese
breakfast, warmed up and sweetened;
seasoned with salt, it became a dipping
sauce for youtiao, or fried crullers. Most
often, it was not a final product but an
intermediate step in the production of
tofu.
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 BENEFITS OF SOYA MILK
Soy milk is made from soybeans and filtered water. Like other
plant- based milk alternatives, it may contain thickeners to
improve consistency and shelf life.

One cup of unsweetened soy milk has:

 about 80 to 100 calories

 4 grams of carbohydrate (sweetened varieties have more)
 4 grams of fat
 7 grams of protein

Because it comes from plants, soy milk is naturally free of

cholesterol and low in saturated fat. It also contains no lactose.

Soybeans and soy milk are a good source of protein, calcium

(when fortified), and potassium. Probiotic or fermented soy milk
is also available. It's an even better choice, especially for people
with high blood pressure.

However, too much soy may be a problem for people with thyroid
disease or other conditions.

 It’s a good source of protein, vitamin A, vitamin B-12, potassium, and

isoflavones, plus it can be fortified with calcium and vitamin D.
 It contains as much protein as cow's milk, yet is lower in calories than
whole milk and about equal to the calories in 1 percent or 2 percent milk.
 It contains very little saturated fat.

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 Soy yogurt
Soy yogurt, also referred to as Soya
yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is
yogurt prepared with soy milk

Ingredients

Soy yogurt is made using soy milk, adding yogurt bacteria

(Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus
salivarius subsp. thermophilus), sometimes adding sweeteners
such as fructose, glucose, or sugar.

Non-dairy requirements
It is suitable for vegans, ovo-vegetarians, for people with PKU or
other dangerous diseases, and for those with lactose
intolerance or milk allergy, as the bacteria for shop-bought soy
yogurt are usually not grown on a dairy base.[citation needed] Due to
certain recurring doubts and controversies about the bacterial
cultures used, most soy yogurt manufacturers nowadays include
certified labels, usually by the Vegan Society or
similar vegan organisations, clearly visible on the outer packaging.

Preparation

Soy yogurt can be prepared at home using the same method as

dairy yogurt.One tablespoon of sugar per 1 liter of unsweetened
soy milk may be added to promote bacterial fermentation. Soy milk
on its own lacks the lactose (milk sugar) that is the basic food for
the yogurt bacteria.

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NUTRITIONAL VALUES OF SOYA MILK

Amount Per 100 grams

Calories 54

% Daily Value*
Total Fat 1.8 g 2%

Saturated fat 0.2 g 1%

Polyunsaturated fat 1 g

Monounsaturated fat 0.4 g

Trans fat 0 g

Cholesterol 0 mg 0%

Sodium 51 mg 2%

Potassium 118 mg 3%

Total Carbohydrate 6 g 2%

Dietary fiber 0.6 g 2%

Sugar 4 g

Protein 3.3 g 6%

Vitamin A 0% Vitamin C 0%

Calcium 2% Iron 3%

Vitamin D 0% Vitamin B-6 5%

Cobalamin 0% Magnesium 6%

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Comparison between Soya Milk and Normal Milk

Soya Milk Normal Milk

Source Soy bean Cows

In order to make soy milk, the

soy beans are first soaked in
water, and then grinded into
paste. This paste is then The cows are milked to get
mixed with water and boiled the pure whole milk. This milk
Process for a certain amount of time. is then homogenized and
After which, the milk solution pasteurized for human
is then filtered to remove the consumption.
insoluble soy milk fiber. The
filtered milk is what is called
soy milk.

1% milk, 2% milk, Skimmed

Types Sweetened, unsweetened milk, milk powder, and whole
milk,

Tofu, soy yogurt, soy cream, Paneer, yogurt, cream, kefir,

soy kefir and soy based and various cheeses. Also
Products
cheese. Also used with tea, used with tea, coffee, cereal,
coffee, cereal, etc. etc.

Dates back to 202 BCE 9000 BCE

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 PREPARATION OF SOY MILK

This preservative- and additive-free homemade soy milk

works great for drinking, culturing, or making tofu. Use only
white soy beans for making soy milk.
The leftover fiber is called okara, or u no hara, and can be
dried or frozen for use in cooking, or as fertilizer. Soy yogurt
made at home has a slightly grassy flavor compared to soy
yogurt bought commercially.

SUPPLIES:

 Container for soaking beans

 Blender
 Butter Muslin or Nut Milk Bag
 Heavy-bottom Pan


INGREDIENTS:

 ½ cup white soybeans

 2-3 cups water for soaking
 4 cups water for blending
 Sugar to taste (optional)

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 

INSTRUCTIONS:

1. Soak soybeans in 2-3 cups of water overnight.

2. Discard water and rinse soybeans.
3. Remove skins as best you can.
4. Add soybeans and 4 cups water to blender.
5. Blend until smooth.
6. Strain the blended mixture using butter muslin or a nut milk
bag. A tight-weave cloth is preferable, as twisting the top
tightly enables you to continue squeezing out more milk.
7. Heat the strained milk in a heavy-bottom pan to 212ºF
(100ºC). Hold this temperature for 20 minutes, stirring
frequently to prevent sticking. Cool the milk and store.
8. Refrigerate up to 4 days.

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 Buffalo curd

Buffalo curd is a traditional type

of yogurt prepared
from water buffalo milk. It is popular throughout
the Indian subcontinent. Buffalo milk is traditionally
considered better for making yogurt than cow milk
due to
its higher fat content making a thicker yogurt
mass.[6] Buffalo curd is usually packaged in clay pots.
Buffalo curd is obtained by bacterial fermentation of
buffalo milk.

In this process lactose in buffalo milk is

converted into lactic acid using several micro-
organisms.
The species involved in the fermentation
include Lactococcus lactis, Streptococcus
diacetylactis, Streptococcus cremoris, Lactobacillus
delbrueckii subsp. bulgaricus and Streptococcus
thermophilus.

Buffalo curd has a higher nutritional value

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of protein, fat, lactose, minerals and vitamins. Quality
of
the curd depends on the starter culture. Fermentation
also develops the characteristic flavor and colour of
the
product.

Buffalo curd can be made in both traditional and

industrial forms. Traditionally buffalo milk is filtered
and boiled, the scum is removed and it is cooled to
room
temperature.

A few spoonfuls of a previous batch of curd

are added and it is then mixed well and poured into
clay
pots. These are sealed by wrapping a piece of paper
over
the pot and allowing it to stand for 12 hours.

While soy milk does have nutritional benefits, the

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nutrients are not the same as cow’s milk. In fact, few
non-

dairy milk alternatives can match the full nutrient

package found naturally in milk, which includes
natural, high-quality protein, calcium, phosphorous
and B vitamins. Soy milk has added calcium, vitamin
A, vitamin D, riboflavin and vitamin B12.

BENEFITS OF BUFFALO MILK

Here are some buffalo milk benefits you may not have
known:

1. Heart Health

Buffalo milk could actually prove very beneficial for

your overall heart health. It is high in calcium (412.4mg
in one cup). Calcium helps in staving off the risk of
hypertension by keeping blood vessels elastic, which
ensures smooth flow of blood. Buffalo milk is also
decently low in cholesterol as compared to other milk
sources, which is again a good news for your heart.

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2. Bone Strength

Buffalo milk is a rich source of calcium. Buffalo milk is

also loaded with other minerals such as copper,
manganese, phosphorous and zinc which further helps
strengthen bones. Buffalo milk has more calcium than
cow milk. It may help prevent onset of bone related
ailments like osteoporosis and arthritis.
3. Regulates Blood Pressure

Buffalo milk boasts of decent potassium content that is

extremely crucial for stable blood pressure. Potassium
acts as a vasodilator which widens the blood vessels
and arteries and ensures easy blood flow. Potassium
can also prevent other coronary complications like
hardening of arteries.

4. Great Source Of Protein

A wholesome source of protein, buffalo milk is a perfect

drink for those who are looking to increase their muscle
mass. According to Dr. Anju Sood, "Buffalo milk is more
protein-dense than cow milk. Protein takes the longest
to digest which keeps you satiated for a longer spell.
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Protein is essential to repair all the muscular wear and
tear in the body. Other than this, protein is also used for
smooth functioning of various enzymes, hormones and
other chemicals.

5. Boosts Skin Health

Packed with multiple antioxidants and vitamins, buffalo
milk can do wonders for your skin. It keeps your skin
nourished and vitalized with a bevy of nutrients. You
can also use buffalo milk to make your own milk-face
pack for a supple and glowing skin.

EXPERIMENT

Preparation of soyabean 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.
Soyabeans, buffalo milk, fresh curd and distilled
water.

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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 Soyabeans and grind them to a
very fine paste
3) Take out swollen Soyabeans and grind them to a
very fine paste and filter it through a muslin cloth.
Clear white filtrate is soyabean milk. Compare its
taste with buffalo milk.
4) Take 50 ml of soyabean 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.
5) Similarly, take 50 ml of buffalo milk in three
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.

OBSERVATIONS

Type of Beaker Temperature Quality of Taste of

milk No. curd curd
1

Buffalo milk 2
3

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 4
Soyabean 5
milk
6

RESULT
For buffalo milk, the best temperature for the
formation of good quality and tasty curd is 39°C and
for soyabean milk, it is 40°C.

How Does Soy Milk Nutrition Differ from

Dairy Milk?

While soy milk is a good source of protein, there are

differences between the kinds of protein soy milk and dairy
milk contain. According to the British Journal of Nutrition,
milk proteins rank as some of the highest quality proteins
available, especially compared to plant-based proteins like
soy and pea protein. A protein’s quality indicates how easily
it can be digested and used in our bodies.

While soy milk does have nutritional benefits, the nutrients

are not the same as cow’s milk. In fact, few non-dairy milk
alternatives can match the full nutrient package found
naturally in milk, which includes natural, high-quality
protein, calcium, phosphorous and B vitamins. Soy milk has
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added calcium, vitamin A, vitamin D, riboflavin and vitamin
B12.

Made from soybeans and filtered water, soy milk also

contains added ingredients including sea salt, sugar, natural
flavors and thickeners, such as gellan gum. The thickeners
are added to improve consistency and shelf life of soy milk
and many other plant-based milk alternatives. Non-dairy
milk alternatives, including soy milk, are often fortified with
these nutrients and have different nutrient amounts.

Bibliography
Help from following references has been taken;

1.www.scribd.com

2.ww.cbseguide.com

3.www.milkmakers.com

4.lab manual in chemistry class xii

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