AATMDEEP VIDYALAYA
SIKTAUR, GORAKHPUR
Session 2021-2022
CHEMISTRY PROJECT
Topic:
“Preparation of Soyabean milk & its comparison with
Natural Milk”
Submitted by:
NISHANT YADAV Submitted TO:
XIIth MR. VIJAY
SRIVASTAVA
CERTIFICATE OF GUIDANCE
This is to certify that ‘NISHANT YADAV’ of class 12th (A)
Aatmdeep Vidyalaya, Gorakhpur worked on the project
entitled "STUDY OF QUANTITY OF CAESIN
PRESENT IN DIFFERENT SAMPLES OF MILK".
I feel pleasure to state that he has shown full dedication and
sincerity during the process of completion.
I wish all the best for his bright future.
Mr. Vijay Srivastava
Lecturer in Chemistry
Aatmdeep Vidyalaya, Gorakhpur
ACKNOWLEDGEMENT
I wish to regard my deep sense of gratitude to my teacher Mr.
VIJAY SRIVASTAVA for suggesting the project and
supervising my project. I am grateful to the respected
principal for providing necessary lab facilities for carrying out
the work. I am also very thankful to my friends who offered
me great helping hand in completing this project. Last but not
least I would like to extent my heartiest to the lab incharge.
NISHANT YADAV
Class XII
CONTENT
❖ Aim of Project
❖ Introduction
❖ Manufacturing process
❖ Nutrition & Health Information
❖ Preparation
❖ Requirement
❖ Procedure
❖ Precautions
❖ Observations
❖ Result
Aim:
To prepare soyabean milk & it’s comparison with natural milk
w.r.t. curd formation, effect of temperature & taste.
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, has low fat, and low sodium. It is,
however, lover in calcium and must be fortified with calcium when
given to growing children. Those who are allergic to cow's milk or
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 light soy milk) but this is often lower on protein as well.
Some do not enjoy the taste of original soy milk, so manufacturers
now offer flavoured 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 soyabean & water (& steam) for its
creation. Soy milk is nearly always fortified with Calcium, Vitamin
D & certain vitamins. Highly concentrated flavourings like vanilla,
chocolate etc. is added to final product.
The manufacturing Process:
⮚ The soybean is a low acid food and as such, is a good host for the
breeding of 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 this beverage.
The initial phases of the production of soy milk do not have to be
sealed off to air only later does this happen.
1. Procuring the Raw Material:
⮚ Soy milk manufacturers very often very often work directly with
farmers so that the kind of soy bean that produces good soy milk is
grown (one manufacturer gives the farmers the seeds for the
soyabean they require). Generally soyabean milk producers seek
large soyabean called clear hilum.
⮚ Once the soyabean are harvested and brought to the plant, the
beans are cleaned in a grain elevator or bin on or off premises. The
process may begin with the blending together of four to six tons of
soyabean at one time.
2. De-Hulling:
⮚ The Soyabeans are steamed & split in half. This loosens the hull on
the bean. A vacuum sucks away the hulls.
3. Invalidating the indigestibles:
⮚ Next, soyabean must be cooked in order to invalidate, or
counteract, a specific enzyme which makes the indigestible to
humans. This cooking occur in the enzyme invalidator, in which
the de-hulled soyabean are cooked using high pressure, water and
high temperature thus creating a very hot steam to invalidate that
enzyme.
4. Rough Grinding:
⮚ The cooked soyabean then fall into the first rough grinder or mill.
Water is added to the machine and the bean pieces are roughly
ground in this first milling.
5. Finer Grinding:
⮚ Although the have been ground once, the cooked soybeans are still
rather coarse. Thus, the fine grinder further pulverizes the bean
pellets into small particles. The hot slurry is white in colour with
minuscule particles of insoluble soyabean particles.
6. Extraction:
⮚ A large centrifuge is then used to extract the tiny bits of soyabean
that are insoluble and cannot be included in the finished product.
These particles are separated from the soy milk slurry using a
centrifuge. A rubber roller presses the soy milk slurry against the
surface of a drum within the centrifuge, forcing the liquid inside
the drum while the fibres remains on the outside of the drum. The
drum is then scraped of these fibres. These soyabean fibres are
physically removed from the production process at this time. This
waste soy fibre is called Okra and it resembles mashed potatoes. A
separate process dries the okra for use other than human
consumption. The fibre less soy liquid is raw soy milk at this point
and is referred to in the industry as Jun.
⮚ Good quality soyabean are harvested, cleaned, hulled and pressure
cooked. Next, the cooked soyabean are ground by a number of
grinders that transfer the beans into a milk slurry. The slurry is
placed in a centrifuge that extracts any insoluble bits of bean. The
separated soy liquid called Jun is blended with vitamins,
flavourings and sugar and then sterilized and homogenized. The
hot milk is cooled and packaged in such a way that it is never
exposed to air.
7. Blending:
⮚ The Jun is injected into large tanks & flavourings. Sugar &
vitamins are mixed separately in smaller tanks. Ingredients of
smaller tanks are infused into the large tanks, thus blending the
flavours with raw milk.
8. Aseptic sterilizing:
⮚ At this point, it is essential that the Jun be sealed within the
equipment until the end of the manufacturing process including
packaging in order to keep out air and ambient bacteria and germs
that can grow in low-acid soy milk. Sterilization occurs with
pressure and very hot temperatures within a vacuum for a short
period of time.
9. Homogenizing:
⮚ From the sterilizer, the hot milk is sent to the homogenizer. This
breaks down the fat particles and prevents them from separating
from the rest of the mixture. In the homogenizer, which is
essentially a high pressure piston pump, it is blended as it is drawn
into the pump cylinder and then the forced back out in a repetitive
motion.
10. Cooling:
⮚ Next, the hot milk is piped to the cooking tank. Here, the hot milk
passes next to cold plates that lower the temperature of the soy
milk to room temperature.
11. Storing:
⮚ The cooled milk is sent to the aseptic sealed tanks and held here in
preparation for packaging. Here, the soy milk is refrigerated,
pressurized and sealed to ensure to no bacteria thrives in the milk.
12. Packaging:
⮚ A very imp. part of the production is the aseptic packaging of the
product. Packaging machines have been developed for this product
that are able to mechanically package the product without exposing
it to air. The cooled milk is sent to this packaging machine which
has a ribbon of flat packaging of cardboard threaded into it. As the
milk runs through the machine, the packaging surrounds the milk
and a cutter cuts through the cardboard packaging and the milk,
simultaneously folding the package and sealing the milk within it.
A machine glues a plastic spout onto the sealed package. From
here, the product is sent to an automatic sorter that packs a case
and places it on a pallet. A modern factory is able to produce as
many as 18,000 packages of soy milk in an hour.
Nutrition & Health Information:
⮚ Nutrients in 8 ounces 250 ml of plain Soy milk
Nutrients regular Lite Soymilk
Calories 140 100
Protein 10.0 4.0
Fat 4.0 2.0
Carbohydrate 14.0 16.0
Sodium 120 100.0
Iron 1.8 0.6
Riboflavin 0.1 11.0
Calcium 80.0 80.0
Preparation:
⮚ Soy milk can be made from whole soybeans on 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
beans then undergo wet grinding with enough added water to give
the desired solid content to the final product. The ratio of water to
beans on a weight basis should be about. 10:1. the resulting slurry
or puree is brought to a boil in order to improve its nutritional
value by heat inactivating soybean trypsin inhibitor, improve its
flavour 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 i.e. soy pulp fibre or okra by
filtration.
Soy Yogurt:
⮚ Soy yogurt, aka soya yogurt in British English, also referred to as
soy yogurt or yofu is yogurt prepared using soy milk, yogurt
bacteria, mainly Lactobacillus, bulgaricus and streptococcus
thermophiles 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
diary yogurt. One tablespoon of sugar per 1 litre 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 the yogurt
bacteria.
⮚ Soy yogurt may have a slight beany soy taste when made directly
from freshly prepared soy milk, 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% versus 3.5% in diary yogurt.
Buffalo Curd:
⮚ Buffalo curd 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.
⮚ Buffalo curd is obtained by curdling (coagulating) milk using
microbial activities. In this process lactose in buffalo milk is
converted in to lactic acid using several micro-organisms. Several
micro-organism species are involved in the fermentation such as
streptococcus lactis, streptococcus deacetylates, streptococcus
cremoris, lactobacillus Bulgaricus and streptococcus thermophiles.
⮚ 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 curd is
totally depend on the starter culture. Fermentation also develops
the characteristic flavour 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 spoonful 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.
Requirements:
⮚ Beakers
⮚ Pestle and mortar
⮚ Measuring cylinder
⮚ Glass rod
⮚ Tripod – stand
⮚ Thermometer
⮚ Muslin cloth
⮚ Burner
⮚ Soyabeans
⮚ Buffalo milk
⮚ Fresh curd
⮚ Distilled water
Procedure:
⮚ Soak about 150g of soybeans in sufficient amount of water so that
they are completely dipped in it. Take out swollen soybeans and
grind them to a very fine paste and filter it through a muslin cloth.
⮚ Clear white filtered is soya bean milk. Compare it's taste with
buffalo milk.
⮚ Take 50ml of soya bean milk in three other beaker and heat the
beakers to 30°C, 40°C and 50°C respectively.
⮚ Add 1/4 spoonful curd to each of these beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.
⮚ Similarly, take 50ml of buffalo milk in three beakers and heat the
beakers to 30°C, 40°C and 50°C respectively. Add 1/4 spoonful
curd to each of these beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
Result:
⮚ For buffalo milk, the best temperature for the formation of the
good quality and tasty curd is 30°C - 33°C and for soyabean milk,
it is 35°C to 45°C.
