CERTIFICATE

This is to certify that Nisha Begum a

student of class XII OF Guru Teg
Bahadur Academy,Roll.No-34,Session
2022-23,has satisfactory completed the
required Chemistry Project Work as per
the syllabus of standard XII in the
laboratory of the school.

Date: Teacher's Signature

 ACKNOWLEDGEMENT
I selected this project as a part of my
studies, titled "preparations of
Soyabean Milk and its comparison
with Natural Milk".
As gratitude ,I convey my sincere thanks
to our Chemistry Teacher Mrs. Mamta
Goyal Agarwal,who was
our constant guide during the period of
study and without whose help it would
not have been possible for us to
complete this project.

Nisha Begum
 CONTENTS
1.INTRODUCTION
2.AIM
3.REQUIREMENTS
4.PROCEDURE
5.0BSERVATIONS
6.PHOTO GALLERY
7.RESULTS

8.DATA ANALYSIS( Comparison Chart)

9.NATURAL MILK v/s SOYBEAN MILK
10.CONCLUSION
INTRODUCTION:-
Sll')'fflllk (alto call&d soya Milk. soymllk, soybca11 Milk, Of' ,_,., juice)
11 a bcwrags lftGda from soybeans. '4Y Milk Is a l«tose
free, ~ altcmatlw to milk; It Is often used by people who
have an allergy or intolerance for dairy. Soy milk.._ low•
c ■lch. . and vitamin B content but I• richer In Iron
cotnpand with cow'a milk.

Soy Milk contains about the 1G1M p, ap r,, tlon ~ p otclft as c -•s Milk:
around 3.5%; .,_ 2% t■t. 2.K carllahj,•:t•, and 0.5% MIi.
TM coagulc,tcd p utei11 from - , milk can be mode Into Tofu, just as
dairy MIik can be inadc Into cheese.

According to pop,lcr tradition 1ft China, aoy mllk WM d■wta.,111 by

Uu An few m ■ dlclnal pwpa111. This l&gcnd first Clllp&ar&d In the

12th century In Bunco 6angmu. where the dcwlopner.t of tofu_,
attributed tro Liu with no lll&fttion of '4Y Milk. Late, M ile" in Asia
and the West additionally attributed development of r4Y milk to Uu
All, 11U1ffling that he could not h - lftGda tofu without making - ,
milk. Soy mllk contains little digestible calcium bcccrrre calclUffl Is
bound to the bean's pulp.
 AIM OF THE EXPERIMENT
Preparation of soybean milk and its comparison with the
natural milk with respect to curd formation, effect of
temperature and taste.

MATERIALS REQUIRED
1. Beakers
2. Pestle and mortar
3. Measuring cylinder
4. Glass rod
5. Tripod stand
6. Thermometer
7. Muslin cloth
8. Burner
9. Soybeans
10. Cow/buffalo milk
11 . Distilled water
 PROC£DUR£
1. Soak about 150g of soybeans in different amount
of water so that they are completely dipped in it.
Keep them dipped for 24 hours.
2. Take out swollen soybeans and grind them to a
very fine paste with pesUe and mortar.
3. Add about 250ml of water to this paste and filter it
through a muslin cloth. Clear white filtrate is
soybean milk. Compare its taste with cow/buffalo
milk.
4. Take 50ml of buffalo milk in three breakers and
heat the breakers to 30°C, 40°C and 50°C
respectively. Add ¼ spoonful curd to each of the
beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
 OBSERVATIONS
Type of Beake Temperatur Quality of Taste of
milk r No. e curd curd
1. 30°c Perfectly Sour
dense, semi
solid
Buffalo 2. 40°c Comparative! Less
milk y watery sour
3. so0 c Highly watery Tasteles
s
Soybea 1 . 30°c Almost dense Almost
n milk sour
2. 40°c Semi solid, Sour
little bit
watery
3. so0 c Highly water tasteless
content

RESULT
For buffalo milk, the best temperature for formation of
good quality and taste curd is 30-33°C and for soybean
milk, it is 35-40°C.
 SOYAB~
MILK

NATI/W SOYA&~
M:rLK M'IL~
 DATA ANALYSIS
(Comparison Chart)
Buffalo milk Soybean milk
source Mammal (usually Soybeans
cow or buffalo)
Lactose Contain lactose Lactose -free
Vegetarian Yes Yes
Vegan No yes
Protein 3.22g 3 .27g
Carbohydrates 5.26g; 6.28g
Polyunsaturated fat 0.195g 0.961g
Calcium 113mg (11%) 25mg (3%)
Magnesium 10mg (3%) 25mg (7%)
Thiamioe(vitamin 0.044mg (4%) 0.060mg (5%)
Bl )
Saturated fat 1.865g 0.205g
Riboflavin(vitamio 0.183mg (15%) 0.069mg (6%)
Il2)
Potassium 143mg (3%) 118mg (3%)
Sodium 43mg (3%) 51mg (396)
Energy 60kcal 54kcal
NATUR.AL MILK V/S SOYBEAN MILK

Nutrition
A cup of cow's milk c.ontains lactose (a sugar found only in
milk), proteins, carbohydrates, fats, and calcium which are
also present in soy milk but in varying quantities.
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 used by people with lactose intolerance
since it is completely lactose free.

Health Benefits
There are a number of hath benefits with drinking soy
milk. These are as follows:
l .improves lipid profile
2. strengthen blood vessel integrity
3. promote weight loss
4. prevent prostate cancer
5. prevents post-menopausal syndromes
 6. prevent osteoporosis
7. soy protein reduces the level of IDL (bad cholesterol)
and increases the level of HDL (good cholesterol) in
our body.

Disadvantages
Soybean milk contains high percentage of phytoestrogens,
which may decrease fertility in men if they consume more
than 3 quarts per day. Too much estrogen can also cause
hormone imbalance in women when consumed too much
and also has a difficulty breaking down.

Consuming these simple sugars can cause some people to

experiences called phytates which interfere with calcium
absorption.
 CONCLUSION
Both natural milk and soybean milk have almost same
constituents except the presence of lactose in natural milk.
Soybean milk can easily be used as an effective alternative
for people whose diet is lactose free. But on the other hand
natural milk curd requires lesser time than soybean milk
curd also requires temperature slightly greater then room
temperature.