Preparation of Soyabean

Milk

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To prepare the soyabean milk and its comparison…

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Submitted by :-

Sakshi Gupta
Class: XII C
Roll no. –
12

Board Roll No.- ……………………..

CERTIFICATE

This is to certify that the CHEMISTRY project titled

‘Preparation of soya bean milk and its comparison with the
natural milk with respect to curd formation, effect of
temperature and taste’ has been successfully completed by
SAKSHI GUPTA of Class XII’C’ in the partial fulfillment of
curriculum of CENTRAL BOARD OF SECONDARY EDUCATION
(CBSE) in the year of 2019-2020.

This project is genuine and does not indulge in plagiarism of

any kind.

Internal signature External Signature

ACKNOWLEDGEMENT

It gives me great pleasure to express my gratitude towards

our Chemistry teacher MR. SANJAY SINGH for his
guidance, support and encouragement throughout the
duration of the project on the topic Preparation of soya
bean milk and its comparison with the natural milk with respect
to curd formation effect of temperature and taste ”

Then I would like to thank my parents and

friends who have helped me with their valuable
suggestions and guidance has been helpful in various
phases of the completion of the project. Without their
motivation and help, the successful completion of this
project would not have been possible. I hope you will like
this project.

Thanking you !
Sakshi Gupta

INDEX
1) Introduction
2) Manufacturing process
3) Nutrition and health informations
4) Aim
5) Requirements
6) Theory
7) Procedure
8) Observation
9) Result
10) Bibliography

…INTRODUCTION…

Soy milk is a high protein, iron-rich milky liquid produced from

pressing ground, cooked soybeans. Creamy white soy milk resembles
cow’s milk but in fact differs from its dairy counterpart in a
number of ways. Not only it is higher in protein and iron content,
but it is cholesterol-free, low fat, and low sodium. It is, however,
lower in calcium and must be fortified with calcium when given to
growing children. Those who are allergic to cow’s milk or are unable
to digest lactose, the natural sugar found in cow’s milk, find soy
milk easy to digest since it is lactose-free.
Those who are calorie-conscious can purchase reduced fat soy milk
(called lite soy milk) but this is often lower in protein as well. Some
do not enjoy the taste of original soy milk, so manufacturers now
offer flavored soy milk. Soy milk can be substituted for milk in
nearly any recipe.
Those who merely want to boost protein intake often add powdered
soy milk to other beverages, others find it economical to purchase it
in powder form and then make soy milk when they add water to the
powder. Children under one year of age should be given a formula
of soy milk specifically developed with their nutritional needs in
mind.
Soy milk requires only soybeans and water (and steam) for its
creation. Soy milk is nearly always fortified with calcium, vitamins
D, and certain B vitamins. Highly concentrated flavorings, such as
vanilla, carob, chocolate, and almond are often added to the
finished product.

MANUFACTURING PROCESS…

The soybean is a low and as such, is a good host for the breeding og
harmful bacteria. Thus, the manufacturing process is “aseptic”,
meaning that at a certain point in its production, the soy milk is
sealed off from any air because it might introduce dangerous
bacteria into the product. The development of successful, affordable
aseptic production of soy milk has been of tremendous importance
in the mass production of its beverages. The initial phases of the
production of soy milk do not have to be sealed off to air only later
does this happen.

 Producing the raw materials

 De-hulling
 Invalidating the indigestible enzyme
 Rough grinding
 Finer grinding
 Extracting
 Blending
 Aseptic sterilizing
 Homogenizing
 Cooling
 Storing
 Packaging
 Quality Control

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NUTRITION AND HEALTH

INFORMATION….

Nutrients in 8 ounces (250ml) of plain soymilk.

REGULAR
Regular LITESOYMILK
Lite Soymilk
SOYMILK
Soymilk (REDUCED
reduced
FAT)
fat)

Calories (gm) 140.0 100.0

Protein (gm) 10.0 4.0
Fat (gm) 4.0 2.0
Carbohydrate 14.0 16.0
(gm)
Sodium (mg) 120.0 100.0
Iron (mg) 1.8 0.6
Riboflavin (mg) 0.1 11.0
Calcium (mg) 80.0 80.0

…EXPERIMENT…

ADVERTISING

AIM…
Preparation of soya bean 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
 Soya beans
 Fresh curd
 Distilled water

THEORY…
Natural Milk is an opaque white fluid secreted by the mammary glands
of the female mammals. It contains proteins, carbohydrates, vitamins,
minerals, fats and water. Fresh milk is sweet in taste. On keeping for a

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long time at 35-40 oC, it becomes sour due to lactic acid. That is why,
natural milk has a strong tendency to go bad in summers and is
preserved at low temperature in refrigerators. In acidic conditions,
casein of the milk starts separating out as a precipitate. When the
acidity in milk is sufficient and the temperature is around 35 oC, it
forms a semi-solid mass called curd. The curd formation may be studied
by keeping the milk at different temperatures.
Soybean milk is made from soybeans and resembles natural milk.
Soybean is a plant whose beans serve as a food for animals and human
beings. It is a rich source of proteins. It is used to prepare margarine,
soya butter, cheese, curd and infant food. Soybean milk is prepared by
keeping soybeans dipped in water for sometimes. The swollen beans are
then crushed to a paste. The paste is mixed with water, solution is
filtered and filtrate is soybean milk. It does not contain carbohydrates
and lactose. It has no flavor. Soybean milk is solid after adding sugar
and flavors.

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 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 oC, 40 oC and 50 oC 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 50ml of buffalo milk in three beakers and heat

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

OBSERVATIONS….
Types of Beaker No. Temperature Quality of Taste of
milk curd curd

Buffalo 1 30o Good Sour In

Milk 2 40 o Better Taste
3 50 o Best
Soya Bean 4 30 o Good No Sour
Milk 5 40 o Best Taste
6 50 o Good

RESULT…
1) Natural milk is sweet in taste while soybean milk is not.
2) Curd formed from natural milk at higher temperature is
more sour.
3) The rate of formation of curd in natural milk and
soybean milk increases with increase in temperature.
For natural milk the best temperature for formation of good
quality curd is = 50 oC.
For soybean milk the best temperature for formation of good
quality curd is = 40 oC.

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