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 The soybean is a low acid food
and as such, is a good host for
process of the breeding of harmful bacteria.
Soya Milk 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.

 Procuring the raw materials

 De-hulling
 Invalidating the indigestible
enzyme
 Grinding
 Extracting
 Blending
 Aseptic sterilizing
 Homogenizing
 Cooling
 Storing
 Packaging
Natural milk v/s Soybean Milk

Comparison chart (per 100 ml milk sample)

S. No Natural milk Soybean milk

1. Sources Mammals (cows, Buffalo, Soya Beans

etc.)
2. lactose Present Absent

3. Vegetarian Yes Yes

4. Vegan no Yes

5. Protein 3.22 g 3.27 g

6. Carbohydrates 5.26 g 6.28 g

7. Polyunsaturated 0.195 g 0.961 g

fat
8. Calcium 113 mg 25 mg

9. Magnesium 10 mg 25 mg

10. Saturated fat 1.865 mg 0.205 g

11. Potassium 143 mg 118 mg

12. Sodium 43 mg 51 mg

13. Cholesterol 5 mg Absent

14. Sugar 5.1mg 0.6 g

15. energy 60 kcal 54 kcal

 EXPERIMENT

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 mortars
Measuring cylinder
Glass rod
Tripod-stand
Thermometer
Muslin cloth
Burner
Soya beans
Fresh curd
Distilled water
 THEORY

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°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.
Soya Milk
Soya milk, also known as soy milk, is a plant-based milk
substitute made from soybeans. It is a popular dairy milk
alternative for people who are lactose intolerant, have
milk allergies, or choose to follow a vegan or vegetarian
diet. Soya milk is created by soaking, grinding, and boiling
soybeans, then separating the solids from the liquid. The
resulting liquid can be used in a similar way to cow's milk
in various culinary applications, including drinking,
cooking, and baking.

Soya milk is a good source of protein and is often fortified

with vitamins and minerals like calcium and vitamin D to
make it nutritionally comparable to cow's milk. It has a
mild, slightly nutty flavor and can be consumed plain or in
flavored varieties. Soya milk is used in various products,
including tofu, soy yogurt, and as an ingredient in many
plant-based dairy alternatives like cheese and ice cream.
It's a versatile and nutritious option for those seeking an
alternative to traditional dairy milk.
 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°C, 40°C and 50°C respectively.
1
5. Add 4 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°C, 40°C and 50°C respectively.
1
7. Add 4 spoonful curd to each of these beakers. Leave the
beakers undisturbed for 8hours and curd is formed.

OBSERVATION
Type of Beaker temperature Quality of Taste
milk No. curd of curd

1. 30˚C Perfectly dense, Sour

semi solid

Buffalo 2. 40˚C Comparatively Less

Milk watery sour

3. 50˚C Highly watery Tasteless

1. 30˚C Almost dense Almost

sour

Soybea 2. 40˚C Semisolid, little Sour

n Milk bit watery

3. 50˚C High water Tasteless

content
 Result
o Natural milk is sweet in taste while soybean milk is
not.

o Curd formed from natural milk at higher temperature

is sourer.

o 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˚C.

 For soybean milk the best temperature for formation

of good quality curd is =40˚C.
 ADVANTAGES OF SOY BEAN MILK
 Nutrient rich
Soy milk is a good source of essential nutrients such as protein,
fiber, calcium, vitamin-D & vitamin B12. Many commercial brands
fortify their products to make them even more nutritious.

 Low in saturated fat:

Soy milk is naturally low in fat, making it a heart-healthy option,
especially when compared to whole milk.

 Lactose free:
soy milk is naturally lactose free, making it an excellent choice for
those who are lactose intolerant or have a dairy allergy.

 Cholesterol -free:
Soymilk contains no cholesterol, which is beneficial for heart
health. it may even help lower bad cholesterol levels

 Plant based protein:

Soy milk is an excellent source of plant-based protein,
making it a valuable option fir vegetarian and vegans. It
provides all the essential amino acids needed by the human
body.

 Bone health:
Fortified soymilk can be a good source calcium and vitamin d,
which are essential for maintaining healthy bones and preventing
osteoporosis
  Digestive health:
The fiber content in soymilk ca contribute to healthy digestion
and regular bowel movements.

 Weight management:
Soymilk can be a useful component of weight management plan
due to its lower calorie content compared to whole milk.

 Versatility
Soymilk can be used in various recipes including smoothies,
coffee, baking, and cooking, making it a versatile dairy milk
substitute.

 Long shelf life:

Soymilk often comes in shelf stable containers, which means it
can be stored for an extended period of time without
refrigeration until opened, reducing food waste.
 DISADVANTAGES OF SOYBEAN
MILK
while soy milk offers various benefits, it also has some potential
disadvantages and considerations to be aware of,

 Allergies:
Soy is one of the top eight allergens, and some individuals may
have soy allergies. In such cases, consuming soy milk can lead to
allergic reactions, which may range from mild symptoms to
severe anaphylaxis.

 Flatulence and Digestive Issues:

Soymilk contains complex carbohydrates that can be harder to
digest for some people, leading to gas, bloating, or other
digestive discomfort.

 Thyroid Function:
Some studies suggest that excessive soy consumption may
interfere with thyroid function, particularly in individuals with
iodine deficiency. This can affect hormone regulation and
potentially lead to thyroid issues.

 Antinutrients:
Soy contains substances known as antinutrients, such as phytic
acid, which can inhibit the absorption of certain minerals like
calcium, iron, and zinc. However, this effect can be minimized
through various food preparation methods.

 Taste and Texture:

Some individuals may find that the taste and texture of soymilk
differ from cow's milk, which can be a disadvantage if they are
not accustomed to the flavor.

Conclusion
Both natural milk and soybean milk have almost same
constituents except the presence of lactose in natural
milk. Soyabean milk can be easily used as an effective
alternative for people whose diet is lactose free. But on
other hand, natural milk curd requires lesser time than
soybean milk curd and also requires temperature
slightly higher than room temperature.

PRECAUTION

 Handle the laboratory apparatus carefully

 Observe the readings of the thermometer care fully
 Carefully soak the soybeans for 24 hours
 Use only muslin cloths for filtration
 Measure carefully the quantity of sample taken for
observation.