NALANDA PUBLIC SCHOOL

CUTTACK

Chemistry Investigatory Project

Session 2023-2024
A Project Report on
Preparation of soybean milk and its comparison with the natural
milk with respect to curd formation, effect of temperature, etc.

Submitted by: Subham Kumar Naik

Class-XII D
CBSE Roll No. …………………

Under the guidance of

Mr. Chandan Kumar Sir PGT(Chemistry)

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 Table of Contents
 Certificate
 Declaration
 Acknowledgement
 Aim of project
 Objective of the Project Report
 Introduction
 Apparatus Required
 Procedure
 Observation
 Conclusion
 Precaution
 Bibliography

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 Certificate
This is to certify Subham Kumar Naik student of
Class XII has successfully prepared the report
on the entitled “Preparation of soybean milk and its
comparison with the natural milk with respect to curd
formation, effect of temperature, etc” under the
guidance of Mr. Chandan Kumar Sir
(PGT Chemistry)

The report is the result of the his efforts &

endeavors . The report is found worthy of
acceptance as final Project report for the subject
Chemistry of class 𝑋𝐼𝐼𝑡ℎ (Science)

Signature of Chemistry Teacher Signature of External Examiner

Signature of Principal
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 Declaration
I hereby declare that the project work
entitled“Preparation of soybean milk and its
comparison with the natural milk with respect to curd
formation, effect of temperature, etc” submitted to
Department of Chemistry ,Nalanda Public
School is prepared by me

Subham Kumar Naik

Class-𝑋𝐼𝐼 𝑡ℎ (Science)

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 Acknowledgement
I would like to express a deep sense of thanks and gratitude
t my project guide Mr. Chandan Kumar Sir for guiding me
immensely through the course of the project. He always
evinced keen interest in my project . His constructive advice
and constant motivation have been responsible for the
successful completion of this project

This sincere thanks goes to Principal ma’am Ms. Jawasini

Pattanayak for her co-ordination in extending every possible
support for the completion of this project

Last but not the least , I would like to thank all those who
had helped directly or indirectly towards the completion of
this project.

Subham Kumar Naik

Class-𝑋𝐼𝐼 𝑡ℎ (Science)

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 INDEX
S NO. PAGE
TITLE NO.

1. AIM OF THE PROJECT 7

2. INTRODUCTION 8
3. NUTRIENT FACTS 9
4. PREPARATION 10
5. APPLICATION 12
6. EXPERIMENT 13
a) Requirements 13
b)Procedure 13
c)Observations 14
7. RESULTS 15
8. CONCLUSION 15
9. PRECAUTION 15
10. BIBLIOGRAPHY 16

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AIM OF THE PROJECT

The objective of this project

is to study of “Preparation of
soybean milk and its
comparison with the natural
milk with respect to curd
formation, effect of
temperature etc.”
 INTRODUCTION
SOYBEAN MILK
Soybean milk is made from soy beans . It resembles natural milk .
The main constituents of soybean milk are proteins, carbohydrates,
fats , minerals and vitamins. It is prepared be keeping soybeans
dipped into water for sometime. The swollen soybeans are then
crushed to a paste which is then mixed with water. The solution is
filtered.

NATURAL MILK
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 and 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
± 5°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
36°C , it forms semi solid mass, called curd.

Soybean Milk Natural Milk

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 PREPARATION
Soy milk can be made from whole soybeans or full-fat soy flour. The
dry beans are soaked in water overnight or for a minimum of 3 hours
or more depending on the temperature of the water. The
rehydrated beans then undergo wet grinding with enough added water
to give the desired solids content to the final product. The ratio of
water to beans on a weight basis should be about 10:1. The
resulting slurry or purée is brought to a boil in order to improve its
nutritional value by heat inactivating soybean trypsin inhibitor,
improve its flavor and to sterilize the product. Heating at or near the
boiling point is continued for a period of time, 15-20 minutes,
followed by the removal of an insoluble residue (soy pulp fiber or
okara) by filtration.

SOY YOGURT

Soy yogurt, (Soya yoghurt in British English) also referred to

as Soygurt or Yofu (a portmanteau of yoghurt and tofu), is
yogurt prepared using soy milk, yogurt bacteria, mainly
Lactobacillus bulgaricus and Streptococcus thermophilus and
sometimes additional sweetener, like fructose, glucose, or
raw sugar . It is suitable for vegans, as the bacteria for shop-
bought soy yogurt are usually not grown on a dairy base.
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.
Soy yogurt may have a slight beany soy taste when made directly
from freshly prepared soymilk, but this is less pronounced in shop-
bought soy yogurt and in soy yogurt made from commercial soy
milk.
Soy yogurt contains less fat than yogurt made with whole milk.
This amounts to about 2.7% (the same percentage as soy milk),
versus 3.5% in dairy yogurt. However, dairy yogurt can be made
with 2%, 1%, or fat-free milk, and these cases, it is lower in fat than
soy yogurt.

Buffalo curd
Buffalo curd (in Hindi - "Dahi") is a traditional and nutritious
dairy product prepared by buffalo milk and it
is popular throughout the south Asian countries such as India,
Sri Lanka, Nepal, etc. Buffalo milk is
traditionally better than cow milk for curd due to its higher fat
content making a thicker curd. Mostly clay pots are used as
packaging material for Buffalo curd.

A pot of buffalo with coconut honey

Buffalo curds is obtained by curdling (coagulating) buffalo milk using
microbial activities. In this process lactose in buffalo milk is converted
in to lactic acid using several micro-organisms. Several microorganism
species are involved in the fermentation such as Streptococcus lactis,
Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus
bulgaricusand and Streptococcus thermophillus.

Buffalo curd has a higher nutritional value of protein, fat, lactose,

minerals and vitamins. It should have 7.5% of milk fat, 8.5% of milk
solids and 4.5% of Milk acid (lactic acid). Quality of the curd is totally
depend 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.

APPLICATIONS OF SOY MILK

Soy milk may be used as a substitute for dairy milk by individuals

who are vegan or 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.
 EXPERIMENT

• Beakers
• Pestle and mortar
• Measuring cylinder
• Glass rod
• Tripod stand
• Thermometer
• Muslin cloth
• Burner
• Soyabeans
• Buffalo milk
• Fresh curd
• Distilled water

• Soak about 150g of Soyabeans in different amount of water so that

they are completely dipped in it. Keep them dipped for 24 hours.

• Take out swollen Soyabeans and grind them to a very fine paste
with a pestle and mortar.

• Add about 250 mL of water to this paste and filter it through a

muslin cloth. Clear white filtrate is Soyabean milk. Compare its
taste with buffalo milk.
• Take 50 mL of buffalo milk in three beakers and heat
the beakers to 30°C, 40°C and 50°C respectively. Add
¼spoonful curd to each of the beakers. Leave the
beakers undisturbed for 8 hours and curd is ready.

• Similarly, take 50 mL of Soyabean milk in three other

beakers to 30°C, 40°C, and 50°C respectively. Add ¼
spoonful curd to each of these beakers. Leave the
beakers undisturbed for 8hours and curd is formed

TYPE OF MILK BEAKER NO. TEMPERATURE QUALITY OF TASTE OF CURD

CURD
BUFFALO MILK 1. 30°𝐶 Perfectly, Sour
Dense,
Semi Solid
2. 40°𝐶 Comparatively Less Sour
Watery

3. 50°𝐶 Highly Watery Tasteless

SOYBEAN MILK 1. 30°𝐶 Almost Dense Almost Sour

2. 40°𝐶 Semi Sour

Solid,Little Bit
Watery
3. 50°𝐶 High Watery Tasteless
Content
For buffalo milk, the best temperature for formation of
good quality and tasty curd is 30-33°C and for Soyabean
milk, it is35-40°C

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 apparatus. This may result in slight
variation in the results shown earlier.

 Observe the readings of the thermometer carefully.

 Carefully soak the soybeans for 24 hours.
 Use only muslin clothes for the filtration.
• www.ncert.nic.in
• Comprehensive Lab manual
• Google