IDEAL INDIAN SCHOOL

CHEMISTRY INVESTIGATORY
PROJRCT

PREPERATION OF SOYBEAN MILK AND ITS

COMPARISON WITH NATURAL MILK

NAME: HAJIRA NYSA

CLASS:12 E
ROLL NO:
 IDEAL INDIAN SCHOOL, DOHA-QATAR
BONAFIDE CERTIFICATE

This is to certify that Hajira Nysa of class XII E has done the Chemistry
project work during the academic year 2023- 2024 at Ideal Indian
School, Doha Qatar.

Her examination roll number is:

Name of PGT:

Date: Signature:

Principal Signature:

Submitter to All-Indian Senior School Certificate Examination in

physics (Practical)conducted at Ideal Indian School

Internal Examiner External Examiner

Name:_____________________ Name:_____________________
Signature:__________________ Signature:__________________
School:_____________________ School:____________________
 AKNOWLEDGEMENT

First and foremost, I would like to express my sincere

gratitude to the Almighty for providing me with the right
resources, and ideas strength in order to help me
accomplish this project.

Secondly I would like to thank my physics teacher

Mr.Isham for the vital support and genuine guidance
throughout without which this project would not have
been successful.

Last but not least I would like to thank my family and

friends for their constant support and encouragement in
the completion of this project.
 CONTENTS

SNO TOPICS
1. INTRODUCTION
2. AIM
3. HYPOTHESIS
4. REQUIREMENTS
5. PROCEDURE
6. OBSERVATION
7. PHOTO GALLARY
8. RESULT
9. DATA ANALYSIS
10. NATURAL MILK VS SOYAMILK
11. CONCLUSION
12. FURTHER INVESTIGATION
13. BIBLIOGRAPGHY
 Why I Selected This Project?

I selected this project as a part of my studies but

my foremost wish was to learn something new by
studying research materials and journals and
doing my own research based on the nutritional
content of different samples of milk. Our
Chemistry teacher Mr.Isham was a constant
inspiration who helped us to succeed in our goal.
 INTRODUCTION
Natural milk is an opaque white fluid secreted by the
mammary gland of female mammals. The main constituent
of natural milk are proteins, carbohydrates, minerals,
vitamins, fats and water land is a complete balanced diet in
itself 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 into lactic acid which is
sour in taste. In acidic conditions casein of milk starts
separating out as precipitate. When the acidity in milk is
sufficient and temperature is around 360 C, it forms semi
solid mass, called curd.
Soybean milk is made from Soybeans. It resembles natural
milk. The main constituents of Soybean milk are proteins,
carbohydrates fats, minerals and vitamins. It is prepared be
keeping Soybeans dipped in water for some time. The
swollen Soybeans are then crushed to a paste which is then
mixed with water. The solution is filtered.
 AIM
Preparation of Soybean milk and its
comparison with the natural milk with respect
to curd formation, effect of temperature and
taste.
Hypothesis
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.
 REQUIRMENTS

▪ Beakers
▪ Pestle and mortar
▪ Measuring cylinder
▪ Glass rod
▪ Tripod stand
▪ Thermometer
▪ Muslin cloth
▪ Burner
▪ Soybeans
▪ Buffalo milk
▪ Fresh curd
▪ Distilled water
 PROCEDURE
▪ Soak about 150g of Soybeans in different
amount of water so that they are completely
dipped in it.
▪ Take out swollen Soybeans and grind them to a
very fine paste with pestle and mortar.
▪ Add about 250m! of water to this paste and
filter it through a muslin cloth. Clear white
filtrate is Soybean Oil. Compare its taste with
buffalo milk.
▪ e Take 50m! of Buffalo milk in three beakers and
heat the beakers to 300 C, 40 0 C and 500 C
respectively. Add 1/4 spoonful curd to each of the
beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
 OBSERVATION

Type of Beaker temp Quality of Taste of curd

milk no. curd

1. 300C Perfect dense, sour

semi solid

Buffalo 2. 40 Comparatively Less sour

watery
3. 50 Highly watery tasteless

1. 300C Almost dense Almost sour

soybean 2. 40 Semisolid, sour

little bit watery
3. 500C Highly watery tasteless
consistency
 RESULT
For buffalo milk, the best temperature for
formation of good quality and tasty curd is 30-
33 0 C and for Soybean milk, it is 35-400 C.
 NATURAL MILK VS SOYBEAN
MILK
Nutrition:
A cup of cowl s milk contains 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 lad 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:
▪ Improves lipid profile.
▪ Strengthen blood vessel integrity.
▪ Promote weight loss.
▪ Prevent prostate cancer.
▪ Prevents post-menopausal syndromes.
▪ Prevents Osteoporosis.
Soy protein reduces the level of LDL (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 experience lot of gas.
Soybean milk also contains substances
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 (as per my hypothesis taken earlier) than
soybean milk curd also requires temperature
slightly greater than room temperature.
FURTHER SCOPE OF INVESTIGATION
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.
 BIBLIOGRAPHY
▪ www.google.co.in
▪ www.wikipedia.org
▪ www.diffen.com
▪ www.fitday.com