AIM OF THE EXPERIMENT:

Preparation of soya bean milk and its

comparison with the natural milk with
respect to curd formation, effect of
temperature and taste.
INTRODUCTION:
1. Soy milk contains about the same proportion of
protein as cow's milk: around 3.5%; also 2% fat,
2.9% carbohydrate.
2. Natural milk is an opaque white fluid secreted by
the mammary glands of female mammal and its
main constituent are proteins, carbohydrates,
minerals, vitamins, fats and water and are a
complete balanced diet.
3. Fresh cow/buffalo milk is sweetish in taste
while soya milk is little sour in taste.
4. However, when it is kept for a long time at a
temperature of 35 ± 50C, it becomes sour because
of bacteria present in air.
5. Research has refuted claims that soy affects
bone mineral density.
6. These bacteria convert lactose of milk starts
separating out as a precipitate.
7. When the acidity in milk is sufficient and
temperature is around 360C, it forms semi-solid
mass, called curd.
8. Soy milk has same amount of protein as cow’s
milk, though the amino acid profile differ. It
contains little digestible calcium as it is bound to
the bean’s pulp, which is indigestible by humans.
So as to counter this, many manufacturers enrich
their product with calcium carbonate available to
human digestion.
9. Soy milk is by nature much lower in calcium
compared to cow's milk. Even calcium-fortified soy
milk loses to cow's milk in terms of the ease of
absorption. The lactose in cow's milk catalyzes
calcium uptake in the intestines, so that more
calcium can be absorbed.
10. Another setback regarding soy milk nutrition is
the potential to trigger allergies. Just like the milk
protein casein, soy proteins can also lead to
anaphylactic reactions, and these occurrences are
more prevalent and more severe in children than
in adults. Children who are sensitive to soy can
exhibit allergic symptoms such as hives, swelling
and diarrhea if they drink soy milk. In more
serious cases, they can have breathing difficulties
and other life- threatening syndromes.

Drink Soy Milk to

Protect Your Heart!!!
Elderly and heart patients are most suited to
use soy milk as a dairy alternative. Whole milk
contains a significant amount of saturated fat
and cholesterol which increase the risk of
plaque formation and heart disease. Skim milk
does not have this problem, but it is watery
and much less appetizing. Soy milk is naturally
cholesterol free with an extra dose of heart-
healthy monounsaturated, polyunsaturated
fatty acids that can effectively reduce your
blood cholesterol level. The phytosterols in soy
milk can further improve your heart
conditions by controlling your blood pressure
and preventing cholesterol absorption in your
intestines. Studies have shown that drinking
soy milk can lower your risks for
atherosclerosis and strokes, making them an
effective aid in prevention and treatment of
heart diseases.

Switch to Soy Milk for

Weight Control!!
Each cup of plain soy milk contains about 7
grams of sugar and 80 calories. Soy milk also
contains fiber which is not present in dairy
milk. The extra fiber makes soy milk more
filling for natural suppression of your appetite.
Additionally, the monounsaturated fatty acids
can inhibit fat absorption during digestion and
reduce the chance of fat storage.
MATERIALS REQUIRED:
1. Beakers,
2. Grinder and mixer,
3. Measuring cylinder,
4. Tripod-stand,
5. Thermometer,
6. Muslin cloth ,
7. Burner.
PROCEDURE:-
1.About 150g of Soya
beans is soaked in
sufficient amount of water
so that they are completely
dipped in it.
2. Swollen Soya beans are taken out and grind them
to a very fine paste.
3.The paste is filtered through a muslin cloth; the
clear white filtrate is soya bean milk. Its taste is
compared with buffalo milk.
4. About 50 ml of soya bean milk is taken in three
other beakers and heated the up to 30°, 40°and
50°C respectively.
5. About ¼ spoonful’s curd is added to each of these
beakers. The beakers are left undisturbed for 8hour
and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three
beakers and heated up to 30°, 40° and 50°C
respectively. Again, about ¼ spoonful’s curd is
added to each of these beakers. The beakers are left
undisturbed for 8hour and curd is formed.
 Observation:

Type Beaker Temper Quality Taste of

of number -ature of curd curd
milk

Cow 1 300C Perfectly Sour

milk dense.

2 400C Semi - Less sour

solid

3 500C Highly Tasteless

watery

Soya 4 30⁰C Almost Very sour

bean dense
milk

5 400C Semi- Sour

solid

6 500C Highly Tasteless

water
content
RESULT:
For buffalo milk, the best temperature for the
formation of good quality and tasty curd is 30-33⁰ C
and for soya bean milk, it is 35-40⁰C.
1. Natural milk
is sweet in taste
while soya bean
milk is sour.
2. The curd
formation takes
place at a faster
rate with
increasing
temperature and in both type of milk.
3. In natural milk, fermentation take place faster at
a higher temperature, leading to formation of larger
amount lactic Acid which imparts of sour taste.
4. If the soya milk is kept outside for more than 12
hours in a metal container it gets spoiled.

BIBLIOGRAPHY:-
1. Comprehensive Practical Chemistry – XII.
2. N.C.E.R.T Chemistry Text Book.
3. Wikipedia, the free encyclopedia.
4. www.milkworld.com.