Chemistry Project

Submitted by :Pranshul Thakur

+2 Medical
 Certificate

• This certificate hereby confirms that Pranshul Thakur, a student of

Class XII ‘Medical,’ has satisfactorily completed the CHEMISTRY
project titled ‘A Comparative Analysis of Soya Bean Milk and Natural
Milk Regarding Curd Formation, Temperature Impact, and Taste’
within the framework of the CENTRAL BOARD OF SECONDARY
EDUCATION (CBSE) curriculum during the academic year 2023-2024.
• It is hereby affirmed that this project is entirely authentic and free
from any form of plagiarism.
 Acknowledgement
ing my heartfelt gratitude to our Chemistry teacher, Ms. Rashmi Sharma, for her consistent guidance, unwavering support, and
ghout our journey in researching the topic“Preparation of Soya Bean Milk and its Comparative Study with Natural Milk in terms of
nfluence, and Flavour.”

• I would also like to extend my warm thanks to my parents and friends, whose valuable suggestions and friendly advice
have played a pivotal role during the various stages of this project. Without their motivation and assistance, the
successful completion of this project would not have been possible.
•
• Pranshul Thakur
Index
• Page number
• Introduction
• Process of production
• Health and nutrition data
• Aim
• Requirements
• Theory
• Procedure
• Observation
• Result
• Bibliography
 Introduction
oy milk is a remarkable dairy alternative,and a protein-rich and iron-packed liquid derived from the extraction of cooked and ground soybeans. This creamy, white liquid
ears a striking resemblance to traditional cow’s milk, yet diverges from its dairy counterpart in several ways. It is notable that soy milk is distinguished by its elevated
otein and iron content, as well as its absence of cholesterol, reduced fat, and minimal sodium content. However it tends to be deficient in calcium and typically
ecessitates fortification when addressing to the nutritional needs of growing children.

oy milk emerges as a lactose-free savior for individuals who suffer with cow’s milk allergies or lactose intolerance. Those who are wary about calorie intake can opt for
duced-fat soy milk, often referred to as “lite” soy milk, though it may sacrifice some protein content. Furthermore, for those less satisfied by the original taste of soy
ilk, modern manufacturers now provide an range of flavored options.

Food related projects, soy milk readily substitutes for traditional milk in nearly any recipe. Those aiming to amplify their protein intake frequently incorporate powdered
oy milk into various beverages. Economically, some prefer purchasing soy milk in powder form, subsequently preparing it by reconstituting with water.

owever, it’s crucial to note that soy milk is not suitable for infants under one year of age, who should be offered a specialized soy milk formula designed to meet their
stinct nutritional requirements. The creation of soy milk demands only two primary ingredients: soybeans and water, typically processed by steam in the production
ocess. To enhance its nutritive value, soy milk is almost universally fortified with essential elements such as calcium, vitamin D, and certain B vitamins.

Furthermore, the taste of soy milk is enhanced by a range of highly concentrated flavorings, including vanilla, carob, chocolate, and almond, which are frequently
integrated into the final product to cater to diverse tastes and preferences.
 Process of production
The soybean, being a low-acid substance, provides an ideal breeding ground for harmful bacteria. Therefore, the manufacturing process is maintained
in a sterile environment, signifying that at a specific point in its production, soy milk is sealed airtight to prevent the introduction of hazardous bacteria
into the product. The development of an effective and cost-effective aseptic soy milk production method has been of profound significance in the
large-scale manufacturing of soy-based beverages. The initial stages of soy milk production are not sealed off from the air, with the aseptic measures
only implemented at a later stage.
Procuring the raw materials
De-hulling
Inactivating the indigestible enzyme
Coarse grinding
Finer pulverization
Extraction
Mixing
Aseptic sterilization
Homogenization
Cooling
Storage
Packaging
• Quality Control
 Health and nutrition data
• 200 g of soyabean milk contains
 Aim
• The preparation of soybean milk and its comparison with natural milk
with respect to curd formation, effect of temperature and taste.

• Theory
• Natural milk, a white fluid from the mammary glands of female mammals, is rich in
proteins, carbohydrates, vitamins, minerals, fats, and water. It turns sour due to lactic
acid when stored at higher temperatures, necessitating refrigeration. In acidic
conditions, casein separates to form curd. Soybean milk, derived from soybeans, is a
protein-rich alternative to natural milk, made by soaking, crushing, and filtering
soybeans. It lacks carbohydrates and lactose, and it can be sweetened and flavored to
taste. It’s a versatile soy product used in various culinary applications.
Requirements
• 250 ml beakers
• Measuring cylinder
• Burner.
• .Pestle and mortar
• .Tripod stand
• Thermometer
• Muslin cloth
• Fresh curd.
• Tea spoon
Procedure
Preparation of soyabean milk.
Soak about 15 g of soyabeans in sufficient amount of water in a beaker. Allow them to remain in water for 24 hoursat room temperature.
Take out swollen soyabeans and crush them to a fine paste in pestle and mortar. Add about 200 ml of water into it and filter the contents
through a fine muslin cloth. The filtrate thus obained is called soyabean milk. Compare its taste with buffalo’s milk.

Preparation of curd from buffalo’s milk.

Take 20 mL of buffalo’s milk in three different beakers, labelled as 1, 2 and 3.
Heat the beakers to 30°C, 40°C and 50°C respectively. Add 4 tea spoon full of curd to each beaker.
Mix the contents with a glass rod. Allow the beakers to stand undisturbed for 8 hours. Observe the changes and
record them.

• Preparation of curd from soyabean’s milk.

• Take 20 mL of soyabean milk in three beakers, labelled as 4, 5 and 6.
• Heat the beakers to 30°C, 40°C and 50°C respectively. Add tea spoon full of curd to each beaker.
• Mix the contents with a glass rod and allow the beakers to stand undisturbed for 8 hours. Observe the changes and
• record them
Observation
• Put observation table
• Best temperature for formation of good quality and tasty curd
• In soyabean milk=
• In buffalo milk=
• In buffalo milk the fermentation of lactose to lactic acid is faster at
higher temperatures.It gives a sour taste to curd.
• In soyabean milk too, the curd forms faster at higher temperatures
but taste is not sour.
Bibliography
www.google.com
www.wikipedia.org
• www.madehow.com
• www.everydayhealth.com
• NCERT CHEMISTRY CLASS 12
• Dinesh Practical Manual in Chemistry
• Teachers and friends