 ACKNOWLEDGEMENT 4

 CERTIFICATE 5

 INTRODUCTION
 SOYABEAN MILK 6

 NATURAL MILK 7-8

 EXPERIMENT 9-10

 BIBLIOGRAPHY 11
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I am submitting this copy of chemistry project as
an evidence of my work in chemistry Laboratory.

I would like to express my gratitude to all

those who gave me the possibility to complete
this project. I convey my sincere thanks to
Jaswindar Kaur mam who was the constant guide
during the period of study and without whose
help it would not have been possible for us to
complete this project.

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 CERTIFICATE
This is to certify that the project report completed by
DHEERAJ K.LOHAR on the topic “preparation of
soya bean milk and its comparison with the natural
milk to curd formation ” in the department of
chemistry ,THE ADITYA BIRLA PUBLIC SCHOOL,
ADITYAPURAM is according to the specification
prescribed by CBSE , New Delhi.

Mrs. Jaswindar Kaur

Project coordinator Principal
PGT chemistry ABPS
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 SOYA BEAN MILK

S
oya bean milk (also called soya milk, soymilk, soybean milk, or
soy juice) is a stable emulsion milky liquid produced from ground
soya bean. It is widely used as food for infants that are suffering
from malnutrition, and for individuals afflicted with certain
allergies, diabetes and other diseases associated with diet. It is
produced by soaking dry soybeans and grinding them with water.
Dry soya beans contain about 40% protein (twice as much as most
other pulses) and up to 20% fat. They are a good source of calcium,
iron, zinc, phosphorus,magnesium. Soy milk contains about the same
proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9%
carbohydrate, and 0.5% ash. Soya bean milk can be produced in of
unsweetened or sweetened form. Unsweetened soymilk is a bland
milky substance which could be imported any favor or taste.
Sweetened soymilk could either be consumed as milk or as a beverage
item.

Nutritional value per 100g

Energy 226KJ (54Kcal) Calcium 25mg

Carbohydrates 6.28g Iron 0.64mg
Sugars 3.99g Magnesium 25mg
Dietary fiber 0.6g Manganese 0.223mg
Protein 3.27g Phosphorus 52mg
Water 88.05g Potassium 118mg
Vitamin B9 18µg Sodium 51mg
Vitamin E 0.11mg Zinc 0.12mg
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 NATURAL MILK
Milk is the normal product of mammary gland secretion. It is an
opaque white fluid nutritious complex product that contains more
than 100 substances that are either in solution, suspension or emulsion
in water. The main constituents of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and water and is a complete
balanced diet. Fresh milk is sweetish in taste. However, when it is kept
for a long time at a temperature 35 ± 5°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 a precipitate. When the acidity in milk is sufficient
and temperature is around 36°C, it forms semi-solid mass, called curd.
Casein, the major protein of milk, is dispersed as a great number of
solid particles so tiny that they do not settle, but remain in suspension.
These particles are called micelles, and the dispersion of the micelles in
the milk is referred to as a colloidal suspension. The fat and fat soluble
vitamins in the milk are in the form of an emulsion; that is, a
suspension of small liquid globules that do not mix with the water in
milk. The casein micelles and the fat globules give milk most of its
physical characteristics, and give taste and flavor to dairy products. It is
an excellent source of most minerals required for the growth of the
young.

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 Nutritional value per 100g

Energy 463KJ (110Kcal) Calcium 195mg

Carbohydrates 4.9g Iron o.7mg
Fat 3.25g Magnesium 10mg
Protein 4.5g Phosphorus 380mg
Water 81.1g Potassium 138mg
Vitamin A 28µg Sodium 43mg
Vitamin D 0.06 µg Chloride 103mg
Vitamin C 1.7 µg Minerals 0.79g

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OBJECTIVE
Preparation of soya bean milk and its comparison with the
natural milk with respect to curd formation, effect of temperature and
taste.

APPARATUS
Beakers, pestle and mortar, measuring cylinder, glass-rod,
tripod-stand, thermometer, muslin cloth, burner, soya beans , buffalo
milk, fresh curd, distilled water.

PROCEDURE
1. Soak about 150g of soyabeans in sufficient amount of waterso
that they are completely dipped in it. Keep them dipped for
24 hours.
2. Take out swollen soyabeans and grind them to a very fine
paste with a pestle-mortar.
3. Add about 250ml of water to this paste and filter it through a
muslin cloth. Clear white filtrate is soyabean milk. Compare its
taste with buffalo milk.
4. Take 50ml of buffalo milk in three beakers and heat the
beakers to 30°, 40° and 50°C respectively. Add ¼ spoonfull
curd to each of the beakers. Leave the beakers undisturbed
for 8 hours and curd is ready.
5. Similarly, take 50ml of soyabean milk in three other beakers
and heat the beakers to 30°, 40° and 50°C respectively. Add
¼ spoonfull curd to each of the beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.
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OBSERVATIONS
Type of milk Beaker No. Temperature Quality of Taste of
curd curd
1 30°C

Buffalo milk 2 40°C

3 50°C

1 30°C

Soyabean 2 40°C
milk
3 50°C

RESULT
For buffalo milk, the best temperature for the formation of
good quality and tasty curd is …....°C and for soyabean milk, it is
…....°C.

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 www.wikipedia.com

 www.icbse.com

 www.seminarprojects.com

 www.livestrong.com

 Class 12 chemistry lab manual

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