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
NAMAN SHARMA of Class XII-C in the partial fulfillment
of curriculum of CENTRAL BOARD OF SECONDARY
EDUCATION (CBSE) in the year of 2025-2026.
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 MRS.PREETI KULSHRESTHA
for his guidance, support and encouragement throughout
the duration of the project on the topic (Preparation of
soyabean 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 helpfull 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 !
NAMAN SHARMA
INDEX
1 ) INTRODUCTION
2) MANUFACTURING PROCESS
3) NUTRITION AND HEALTH
INFORMATION
4) AIM
5) REQUIREMENTS
6) THEORY
7) PROCEDURE
8) OBSERVATION
9) RESULT
10) BIBLIOGRAPHY
INTRODUCTION
Soyabean milk is a high protein, iron-rich milky
liquid produced from pressing ground, cooked
soyabeans. Creamy white soya milk resembles
like 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) finds soya milk easy to digest since it is
lactose-free.
Soya milk can be substituted for natural milk, in
nearly any recipe.
Children under one year of age should be given a
formula of soya milk as it is specifically developed
with their nutritional needs.
Soya milk requires only soybeans and water (and
steam) for its creation. Soya milk nearly always
fortified with calcium, vitamins D, and certain B
vitamins.
MANUFACTURING
PROCESS...
The soyabean is a low and as such, is a good
host for the breeding of handful bacteria.
Thus, the manufacturing process is "aseptic
meaning that at a certain point in its
production, the soya is sealed of from any air
because it might introduce dangerous bacteria
into the product. The development of
successful, affordable aseptic production of
soya milk has been of tremendous importance
in the mass production of its beverages. The
initial phases of the production of soya milk
do not have to be sealed of 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
NUTRITION AND HEALTH
INFORMATION…
Nutrients in 250 ml of plain soyabean milk.
NUTRIENT REGULAR LITE SOYAMILK
S SOYAMILK (REDUCED FAT)
Calories (gm) 140.0 100.0
Protein (gm) 10.0 4.0
Fat (gm) 4.0 2.0
Carbohydrates 14.0 16.0
(gm)
Sodium (mg) 120.0 100.0
Iron (mg) 1.8 0.6
Calcium (mg) 80.0 80.0
EXPERIMENT
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
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
long time at 35-40 o C 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 it 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 o C it forms a semi-solid mass
called curd. The curd formation may be studied by keeping the milk at
different temperatures.
Soyabean milk is made from soyabeans and resembles natural milks
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 soyabean milks It does not contain carbohydrates and lactose. It
has no flavor. Soyabean milk is solid after adding sugar and flavors.
PROCEDURE...
1) Soak about 150J 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 milks
4) Take 50 ml of soya bean milk in three other beakers and heat the
beakers to 30 o C, 40 o C and50 o C respectively.
5) Add 1/4 % spoonful curd to each of these beakers. Leave the
bearers undisturbed for 8 hours and curd is formed.
6) Similarly, take 50Mi of buffalo milk in three beakers and heat
the beakers to 30 o C 40 o C and50 o C respectively.
7) Add 1/4% spoonful curd to each of these beakers. Leave the beakers
undisturbed for 8 hours and curd is finned
OBSERVATIONS…
Types of Beaker Temperature Qualit Taste of
milk No. y of curd
milk
1 30 Good
Buffalo Sour in
milk 2 40 better
Taste
3 50 Best
4 30 Good
Soya Bean No Sour
5 40 Better
Taste
Milk
6 50 Best
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, a the best temperature for formation of
good quality curd is 50 0 C.
For soybean milk a the best temperature for formation of
good quality curd is 40 0 C.
BIBLIOGRAPHY
Wikipedia.org
Researchgate.in( www.researchgate.com)
Byjus.com( www.byjus.com)
Slideshare.com
THANK YOU…
