Certificate

This is to certify that Kamya Singh a

student of Grade XII Science has
successfully completed the research on
the below mentioned project under the
guidance of Mrs. Shalini Aggarwal
fulfillment of the curriculum of Central
Board of Secondary Examination
(CBSE) leading to the award of annual
examination during the year 2022-23.
Acknowledgement
I would like to thank my principal
Mrs. Komal Satti and my chemistry
teacher Mrs. Shalini Aggarwal, whose
valuable guidance has been the ones that
helped me patch this project and make it a
great success, the instructions and
suggestion of my teacher has serves me a
great asset in completing the project.
I would also like to thank my parents for
supporting and understanding me and
motivating me to complete my project.
Finally, I would like to thank my friends and
classmates who have helped me a lot.
Index....
1. Certificate
2. Acknowledgment
3. Objective
4. Theory
5. Requirements
6. Procedures
7. Observation
8. Result
9. Precautions
10. Bibliography
Objective

Preparation of Soyabean
Milk and its comparison
with Natural Milk.
Theory
Soy milk is a plant-based drink
produced by soaking and grinding
soybeans, boiling the mixture, and
filtering out remaining particulates.
Soybean is a species of legume native to
East Asia, widely grown for its edible
bean, which has numerous uses.
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 beverage in Europe and
North America in the latter half of the
2oth century, especially as production
techniques were developed to give it a
taste and consistency more closely
resembling that of diary milk. Soy milk
may be used as substitute for diary 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. Also used as an ingredient
for making milkshakes, pancakes,
smoothies, bread, mayonnaise and baked
goods.
Nutrition:
Regular Lite
Soymilk Soymilk
Calories 14.0 100
(gm)
Protein(gm) 10.0 4.0

Fat (gm) 4.0 2.0

Carbohydra 14.0 16.0
te (gm)
Sodium(gm) 120.0 100.0
Iron(gm) 1.8 0.6
Riboflavin 0.1 11.0
(gm)
Calcium(gm) 80.0 80.0
Preparation:
It can be made from whole soybeans or full fat
soy flour.
1. The dry beans are soaked in water
overnight for a minimum of 3 hours or more
depending on the temperature of the water.
2.The hydrated beans then undergo wet
grinding with enough added water to give
the desired solid contents to the final
product.
3.The ratio of water to beans on a weight
basis should be about 10:1.
4.The resulting slurry or purée is brought to a
boil to improve its nutritional value by heat
inactivating soybean trypsin inhibitor,
improve its flavor and sterilize the product.
5. Heating it near the boiling point for few
minutes, around 15 to 20 minutes then
filtering it, to remove the residue.
Soy Yogurt is a yogurt like product formed from soy
milk. It may have some blend taste of soy, when
prepared freshly from soy milk, but is less
pronounced in shop bought soy yogurt or in soy
yogurt made from commercial soy milk.
Soy yogurt is similar in protein content to dairy
yogurt, lower in sugar, and higher in fat. If not
fortified, soy yogurt does not contain vitamin B12 or
D.
Preparation:
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 that is the basic food for yogurt
bacteria.
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 to produce fat-based dairy products.

Buffalo milk is rich in bioactive compounds that may

promote bone and heart health and protect your body
from oxidative stress.

Buffalo Curd is a traditional yogurt prepared from

buffalo milk. Buffalo milk is traditionally considered
better for making yogurt than cow milk due to its
higher fat content making a thicker yogurt mass.
Buffalo curd is obtained by bacterial fermentation of
buffalo milk. In this process lactose in buffalo milk is
converted into lactic acid using lactobacillus, a
bacteria found in milk. It has a higher nutritional
value of protein, fat, lactose, minerals and vitamins.
It has 7.5% milk fat, 8.5% milk solids and 4.5% lactic
acid.
Natural Milk is an opaque white fluid secreted by the
mammary glands of female mammals. The main
components of natural milk are proteins,
carbohydrates, minerals, vitamins, fat and water and
it is a completely balanced diet. Fresh milk is
sweetish in taste. However, when kept for a long time
at a temperature of 35±5°C it becomes sour due to
the presence of bacteria 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 a precipitate. When the acidity in
milk is sufficient and temperature is around 36°C, it
forms semi solid mass, called curd.

Soybean milk is formed from soya beans. It

resembles natural milk. The main constituents of
soyabean milk are proteins, carbohydrates, vitamins,
minerals and fat. It is prepared by keeping soyabeans
dipped in water for some time. The swollen beans are
then crushed into a paste which is then mixed with
water. The solution is filtered, and filtrate is
soybean milk.
Requirements
01. Beakers
02. Pestle and mortar
03. Measuring cylinder
04. Glass rod
05. Tripod stand
06. Thermometer
07. Muslin cloth
08. Burner
09. Soyabeans
10. Buffalo milk
11. Fresh curd
12. Distilled water.
Procedure
1. 150g of Soya beans are soaked in sufficient
amount of water such that they are
completely dipped. It is kept dipped for 24
hours.
2. Swollen Soyabeans are taken out and
grinded into a very fine paste with the help
of mortar and pestle.
3. 250 ml water is added to this paste and
then filtered through a muslin cloth. The
clear white filtrate is soyabean milk. The
taste is compared with buffalo milk.
4. 50ml of buffalo milk is taken in each of the
three beakers labelled as 1, 2 and 3, and
then is heated to 30°C, 40°C and 50°C
respectively. ¼ spoonful curd is added to
each of the beakers. The is mixed and is
left undisturbed for 8 hours and curd is
ready.
5. Similarly, 50ml of soybean milk is taken in
each of the three beakers labelled as 4, 5
and 6, and then is heated to 30°C, 40°C and
50°C respectively. ¼ spoonful curd is added
to each of the beakers. The is mixed and is
left undisturbed for 8 hours and curd is
formed.
Observation
Type of Beaker Temper- Quality Taste
milk no. -ature of milk of curd

Buffalo 1 30 Perfectly Sour

Milk dense,
semi solid

2 40 Comparati Less Sour

vely
watery
3 50 Highly Tasteless
watery
Soybean 4 30 Almost Almost
Milk dense sour
5 40 Semi solid, sour
little bit
watery
6 50 Highly tasteless
water
content
Result
For buffalo milk, the best temperature for the
formation of good quality and tasty curd is 30°C and
for soyabean milk, it is 40°C.

Bibliography
 Chemistry NCERT Textbook Class 12 Part I and
II.
 Chemistry Practical: Comprehensive XII
 Academia.edu
 Wikipedia