This is to certify DAMINI REANG, a student of class XII of

HOLY SPIRIT SCHOOL, BELONIA has successfully

completed the project work namely “Preparation of Soybean
Milk and its Comparison with Natural Milk “on chemistry for
class XII practical examination of the CBSE in the year 2022-2023
under the guidance of Mr. Bijoy Datta (subject Teacher).

It is further certified that this project is the individual work

of the candidate.
The reference taken in making this project has been declared at
the end of this project.

Sign. of Chemistry Teacher Sign. of External Examiner

Sign. of The Principal

I would like to thank my CHEMISTRY TEACHER,
Mr. BIJOY DATTA for guiding me throughout this
project work. I should also thank our lab assistant who
helped me to line up the project and helped me with
practical work.
A special acknowledgement goes to our principal
"SIS ARUNA JONSI” who gave me the golden
opportunity of this wonderful project, which also
helped me in doing a lot of research and I came to know
about so many new things.
I wish to thank my parents as well for their
support and encouragement without which I could not
have completed this project in the limited time frame.
In the end, I want to thank my friends who
displayed appreciation for my work and motivated me
to continue my work.
1. INTRODUCTION 1-2

2. AIM 3

3. HYPOTHESIS 4

4. REQUIREMENTS 5-9

5. PROCEDURE 10

6. OBSERVATION 11

7. RESULT 12

DATA ANALYSIS
8. 13
(COMPARISON CHART)
NATURAL MILK VS SOYA
9. 14 - 17
MILK

10. CONCLUSION 18

FURTHER SCOPE OF
11. 19
INVESTIGATION

12. BIBLIOGRAPHY 20
Organic milk refers to a
number of milk products
from livestock raised
according to organic
farming methods. In
most jurisdictions, use of
the term "organic" or
equivalents like "bio" or
"eco", on any product is regulated by food authorities. In
general these regulations stipulate that livestock must be:
allowed to graze, be fed an organically certified fodder or
compound feed, not be treated with most drugs (including
bovine growth hormone), and in general must be treated
humanely.
There are multiple obstacles to forming firm conclusions
regarding possible safety or health benefits from consuming
organic milk or conventional milk, including the lack of
long term clinical studies. The studies that are available
have come to conflicting conclusions with regard to
absolute differences in nutrient content between organic
and conventionally produced milk, such as protein or fatty
acid content. The weight of available evidence does not
support the position that there are any clinically relevant
differences between organic and conventionally produced
milk, in terms of nutrition or safety.
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Soy milk also known as soya
milk or soymilk, 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 an intermediate
product of the manufacture of tofu. Originating in China, it
became a common beverage in Europe and North America
in the latter half of the 20th century, especially as
production techniques were developed to give it a taste and
consistency more closely resembling that of dairy milk. Soy
milk may be used as a substitute for dairy milk by
individuals who are vegan or are lactose intolerant.
Soy milk is also used in making imitation dairy products
such as soy yogurt, soy cream, soy kefir and soy-based
cheese analogues. It is also used as an ingredient for making
milkshakes, pancakes, smoothies, bread, mayonnaise, and
baked goods. 2
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Preparation of Soybean milk and its comparison with the
natural milk with respect to curd formation, effect of
temperature and taste.

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As per my knowledge the curd formation in natural milk
will be formed more quickly at different temperatures in
comparison to the curd formed by Soybean milk and will
also be of better quality.

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 A beaker is generally a cylindrical container
with a flat bottom. Most also
have a small spout (or "beak")
to aid pouring, as shown in the
picture. Beakers are available
in a wide range of sizes, from
one milliliter up to several
liters. A beaker is
distinguished from a flask by
having straight rather than
sloping sides. The exception to
this definition is a slightly conical-sided beaker called a
Philips beaker. The beaker shape in general drinkware is
similar.
Mortar and pestle is a set of two
simple tools used from the Stone Age to the present day
to prepare ingredients or
substances by crushing and
grinding them into a fine paste
or powder in the kitchen,
laboratory, and pharmacy.
The mortar (/ˈmɔːrtər/) is
characteristically a bowl,
typically made of hard wood,
metal, ceramic, or hard stone
such as granite. The pestle
5

(/ˈpɛsəl/, also US: /ˈpɛstəl/) is a blunt, club-shaped object.

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The substance to be ground, which may be wet or dry, is
placed in the mortar where the pestle is pounded,
pressed, and rotated into the substance until the desired
texture is achieved.
A graduated cylinder, also known
as a measuring cylinder or mixing
cylinder, is a common piece of
laboratory equipment used to
measure the volume of a liquid. It has
a narrow cylindrical shape. Each
marked line on the graduated
cylinder represents the amount of
liquid that has been measured.
A glass stirring rod, glass
rod, stirring rod or stir rod is a piece of
laboratory equipment used to mix
chemicals. They are usually made of
solid glass, about the thickness and
slightly longer than a drinking straw,
with rounded ends.
A laboratory tripod is a
three-legged platform used to support
flasks and beakers. Tripods are usually
made of stainless steel or aluminum
and made light-weight for efficient
portability within the lab. Often a wire
gauze is placed on top of the tripod to
provide a flat base for glassware.
6
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 A thermometer is a device that
measures temperature or a temperature gradient (the
degree of hotness or coldness of an object). A
thermometer has two important elements: (1) a
temperature sensor in which some change occurs with a
change in temperature; and (2) some
means of converting this change into
a numerical value. Thermometers are
widely used in technology and
industry to monitor processes, in
meteorology, in medicine, and in
scientific research.
Muslin, plain-woven
cotton fabric made in various weights.
The better qualities of muslin are fine
and smooth in texture and are woven
from evenly spun warps and wefts, or
fillings. They are given a soft finish,
bleached or piece-dyed, and are
sometimes patterned in the loom or
printed.
A Bunsen burner, named
after Robert Bunsen, is a kind of
ambient air gas burner used as
laboratory equipment; it produces a
single open gas flame, and is used for
heating, sterilization, and
combustion. Bunsen burner.
7
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 The soybean, soy bean, or soya bean (Glycine
max) is a species of legume native to East Asia, widely
grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include
soy milk, from which tofu and tofu skin are made.
Fermented soy foods include soy sauce, fermented bean
paste, nattō, and tempeh. Fat-free (defatted) soybean
meal is a significant and cheap source of protein for
animal feeds and many packaged meals. For example,
soybean products, such as textured vegetable protein
(TVP), are ingredients in
many meat and dairy
substitutes. Soybeans
contain significant amounts
of phytic acid, dietary
minerals and B vitamins.
Soy vegetable oil, used in
food and industrial applications, is another product of
processing the soybean crop. Soybean is the most
important protein source for feed farm animals (that in
turn yields animal protein for human consumption).
Buffalo milk
has a higher fat, protein,
lactose, vitamin, and mineral
content than cow's milk. It's
also whiter and has a thicker
consistency, which makes it
perfect for the production of
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fat-based dairy products.

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 Curd is obtained by coagulating milk in a
sequential process called curdling.
It can be a final dairy product or the
first stage in cheese making. The
coagulation can be caused by
adding rennet, a culture, or any
edible acidic substance such as
lemon juice or vinegar, and then
allowing it to coagulate.
Distilled water is water that has been
boiled into vapour and condensed
back into liquid in a separate
container. Impurities in the
original water that do not boil
below or near the boiling point of
water remain in the original
container. Thus, distilled water is a
type of purified water.

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1. Soak about 150g of Soya beans in sufficient amount of
water so that they are completely dipped in it.

2. Take out swollen Soya beans and grind them to a very

fine paste and filter it through a muslin cloth.

3. Clear white filtrate is soya bean milk. Compare its

taste with buffalo milk.

4. Take 50 ml of soya bean milk in three other beakers

and heat the beakers to 30°, 40°and 50°C respectively.

5. Add ¼ spoonful curd to each of these beakers. Leave

the beakers undisturbed for 8 hours and curd is
formed.

6. Similarly, take 50 ml of buffalo milk in three beakers

and heat the beakers to 30°, 40° and 50°C respectively.

7. Add ¼ spoonful curd to each of these beakers. Leave

the beakers undisturbed for 8 hours and curd is
formed. 10
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Type of Beaker Quality of Taste of
Temperature
Milk No. Curd Curd
Perfectly
1. 30°C Dense, Semi Sour
Solid
Buffalo
Milk Comparatively
2. 40°C Less Sour
Watery

3. 50°C Highly Watery Tasteless

Almost
1. 30°C Almost Dense
Sour
Semi Solid,
Soybean
2. 40°C Little bit Sour
Milk
Watery
High Water
3. 50°C Tasteless
Content

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For buffalo milk, the best temperature for formation of
good quality and tasty curd is 30-33°C and for Soybean
milk, it is 35-40'’C.

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 Milk Soy Milk
Source Mammal (usually Soy beans
cow or buffalo)

Lactose Contains lactose Lactose-free

Vegetarian Yes Yes

Vegan No Yes

Protein 3.22 g 3.27 g

Carbohydrates 5.26 g 6.28 g
Polyunsaturated fat 0.195 g 0.961 g
Calcium 113 mg (11%) 25 mg (3%)
Magnesium 10 mg (3%) 25 mg (7%)
Thiamine (vit. B1) 0.044 mg (4%) 0.060 mg (5%)

Saturated fat 1.865 g 0.205 g

Riboflavin (vit. B2) 0.183 mg (15%) 0.069 mg (6%)
Potassium 143 mg (3%) 118 mg (3%)
Sodium 43 mg (3%) 51 mg (3%)
Energy 60 kcal 54 kcal
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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 significantly
less carbohydrates (12.8 grams) 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 lactose-free. 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.
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If you’re someone who is allergic to dairy products or is lactose-
intolerant, then you have enough and more reasons to turn to
soy milk. It is a very nutritious drink that is naturally high in
essential fatty acids, protein, fibre, vitamins and minerals.
There are numerous health benefits of soy milk. Here they are:
Aids weight loss
If you’re weight and health-conscious, drinking soy milk is
better for you as it doesn’t compromise with the other
nutritive values. The high protein and low fibre content make
soy milk an ideal drink for weight loss. Also, soy milk is
naturally lower in sugar content than regular milk, which is
another great advantage for weight loss.
Improves heart health
Soy milk can help support your cardiovascular system. Due to
the presence of monounsaturated and polyunsaturated fatty
acids, it can help lower levels of LDL or bad cholesterol and
increase HDL cholesterol levels, which leads to a decrease in
coronary heart disease cases, according to the National
Center for Complementary and Integrative Health.
Prevent osteoporosis
Your body relies on calcium and iron from your diet to
maintain the density and strength of bone tissues. Soy milk is
a significant source of both nutrients, which makes it perfect
to strengthen your bones and reduces your risk of
osteoporosis.
Good for menopausal women
Consuming soy products also does wonders to reduce
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menopausal symptoms, especially hot flashes. Menopause can

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 cause a reduction in estrogen levels which increases the risk
of heart diseases, diabetes, obesity, depression and mood
swings, and insomnia. Regular intake of soy milk can manage
estrogen levels in menopausal women.
Anti-cancer properties
A February 2020 study published in the International Journal
of Epidemiology suggests that drinking soy milk may help
women stay protected against the risk of breast cancer.
Because post-menopausal women are at high risk of breast
cancer, they should consume soy milk regularly.
Diabetic-friendly
Soy milk intake is important for diabetics, especially since it
is associated with normal blood pressure. With the presence
of high calcium and low fibre content, soy milk is the perfect
option for diabetic meal plans. In fact, the effect of soy milk
on lipid levels is shown to be helpful in the treatment of
diabetes.
Cures skin issues and improves hair growth
Last but not the least, soy milk can deal with
hyperpigmentation, thus improving skin health. And because
it is a protein-rich diet, it can have a good impact on your hair.
All in all soy milk can cure skin issues and is a great way to
increase hair growth.

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
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look for alternatives because of its higher fat content and the
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gassy, bloated feeling it can give as it is slightly more difficult

to 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 any synthetic modifications.
Soy milk contains a 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 a hormone
imbalance in women when consumed too much and too
frequently. Soy milk also contains oligosaccharides, a type of
carbohydrate the body has difficulty breaking down.
Consuming these simple sugars can cause some people to
experience a lot of gas. Soy milk also contains substances called
Phytates, which interfere with calcium absorption.

India is the world’s largest producer and consumer of milk,

while Zealand (not New Zealand!), the EU, Australia and the
US are the world’s largest exporters of milk. China and Russia
are the largest importers.
Soy milk originated in China. It is popular in Malaysia and
other South Asian countries. It is also becoming more popular
in India, and its popularity in the West is growing, due in part
to increasing numbers of vegans and vegetarians.
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Both natural milk and soya milk have almost same
constituents except the presence of lactose in natural
milk. Soya 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 (as
per my hypothesis taken earlier) than soya milk curd also
requires and room temperature for its formation whereas
soya milk curd requires temperature slightly greater
than room temperature.

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This above experiment can be prepared again under
better lab conditions and more accurate equipment and
apparatus. This may result in slight variation in the
results shown earlier.

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The necessary information for the project is collected from the
references stated below:

 https://www.healthshots.com/healthy-
eating/nutrition/health-benefits-of-soy-milk/
 https://www.diffen.com/difference/Milk_vs_Soy_Milk
 https://www.icbse.com/projects/chemistry-project-on-
preparation-of-soyabean-milk-nqk
 https://www.slideshare.net/RajivSingh261/preparatio
n-of-soybean-milk-and-its-comparision-with-natural-
milk
 https://www.academia.edu/40802168/Chemistry_Proj
ect_Preparation_of_Soyabean_Milk_and_its_comparis
on_with_Natural_Milk
 https://www.google.com/
 http://en.wikipedia.org/wiki

 https://www.scribd.com/document/251456488/Preparatio
n-of-Soy-Milk-and-Its-Comparison-With-Natural-Milk-
Class-XII-Chemistry-Project#

 https://idoc.pub/documents/preparation-of-soyabean-
milk-and-its-comparison-with-natural-milk-2-
pnxkz720914v
 CHEMISTRY NCERT Book.
 Comprehensive Chemistry Practical Class – XII.
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 ,
I may not always say it, but I
mean it whenever I say it. Thank you Teacher for all the extra
efforts you make to help us grow, and the challenges you
encourage us to face to help us become who we are.
You are not only our Teacher, you are our friend, alterity
and guide the rolled into one person.

We will always be grateful to you for your support in kindness.

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