RADHWA INTERNATIONAL

SCHOOL
2022-2022
CHEMISTRY INVESTIGATORY
PROJECT

SUBMITTED BY: SUBMITTED TO:

NAME: ALFI AZIZ NAME : MRS.MARYAM
UROOJ
STD: XII A SUBJECT : CHEMISTRY
ROLLNO: 1113
PREPARATION OF
SOYABEAN MILK AND ITS
COMPARISON WITH THE
NATURAL MILK WITH
RESPECT TO CURD
FORMATION, EFFECT OF
TEMERATURE AND TASTE.

CERTIFICATE
This is to certify that the “CHEMISTRY
investigatory project” on study of
“Preparation of soybean milk and its
comparison with natural milk with respect
to curd formation, the effect of
temperature, etc.” has successfully
completed by Miss. ALFI AZIZ of grade
XII under the guidance of Mrs.
MARYAM UROOJ during the year
2022-23 This project is absolutely
genuine and does not indulge in
plagiarism of any kind. This reference
taken in making this project has been
declared at the end of this project.

Subject teacher Principal

Acknowledgement
 I would thank GOD because of which I have
completed my project with success. However it
would not have been possible with a great and kind
support of many individuals. I would like to thank
my principal Mrs. MUTHEERA FEROZ to give us
such a nice facility and encourage us throughout
the time. I would like to thank my biology teacher
Mrs. MARYAM UROOJ who had always guided
us, because of her guidance and instructions we
were able to complete our project successfully. I
would also like to thank my parents who helped
me, encouraged me and supported me throughout;
until I completed my project….
My thanks and appreciations also go to the
laboratory assistant in developing the project and
to the people who have willingly helped me out
with their abilities. Last but not the least I would
like to thank my friends who have helped me a lot.

CONTENT
 AIM OF THE PROJECT
 INTRODUCTION
 MANUFACTURING PROCESS
 NUTRITION AND Health
Information
 Preparation
 Requirements
 Procedure
 Precaution
 Observation
 Result
 bibliography

introduction
 Natural milk is an opaque white
fluid secreted by the mammary gland of
female mammal. 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.
Soya bean milk is made from
soybeans. It resembles natural milk. The
main constituents of soya bean milk are
proteins, carbohydrates, fats minerals and
vitamins. It is prepared by keeping
soyabeans dipped in water for sometime.
The swollen soyabeans are then crushed to
a paste which is then mixed with water.
The solution is filtered and filtrate is
soyabean milk.
Aim :
To prepare soybean milk and its
comparison with the natural milk with
respect to curd formation, effect of
temperature and taste.
Introduction :

Soy milk is a high protein, iron-rich milky

liquid produced form 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,
lower 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 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. Soymilk 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. Soymilk is
nearly always fortified with calcium,
vitamin D, and certain B vitamins. Highly
concentrated flavorings, such as vanilla,
carob, chocolate , and almond are often
added to the finished 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.
Procuring the raw materials :

 Soy milk manufacturers 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 soybeans
they require). Generally soy milk
producers seek large soybeans called
clear hylem.

 Once the soybeans 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 soybeans at one time.
DE-HULLING :
 The soybeans are steamed and split in
half. This loosens the hull on the bean.
A vacuum sucks off the hulls.

INVALIDATING THE INDIGESTIBLE

ENZYME :
 Next, soybeans must be cooked in order
to invalidate, or counteract, a specific
enzyme which makes them indigestible to
 humans. This cooking occurs in the
Enzyme invalidator, in which the de-
hulled soybeans are cooked using high
pressure, water and high temperature
(Creating very hot live steam) to
invalidate that enzyme.

ROUGH GRINDING:
The cooked soybeans 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.
FINER GRINDING :
 Although they 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 color
with minuscule particles of insoluble
soybean particles.
EXTRACTING :
 A large centrifuge is then used to
extract the tiny bits of soybean 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 fibers remain on the
outside of the drum. The drum is then
scraped of these fibers. These soybean
fibers are physically removed from the
production process at this time. This
waste soy fiber is called Okara and it
resembles mashed potatoes. A separate
process dries the okara for use other than
human consumption. The fiber-less
soy liquid is raw soy milk at this point
and is referred to in the industry as
jun.
 Good quality soybeans are harvested,
cleaned, hulled, and pressure
cooked.Next the cooked soybeans are
ground by number of grinders that
 transform the beans into a milky 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, flavorings, 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.

BLENDING :
 The jun is injected into large tanks and
flavorings, sugar and vitamins are mixed
separately in smaller tanks. Ingredients
 of the smaller tank are infused into the
larger tanks, thus blending the flavors
with the raw milk.

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.
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, the is
blended as it is drawn into the pump
cylinder and then forced back out in a
repetitive motion.
COOLING :
 Next, the hot milk is piped to the
cooling tank. Here, the hot milk passes
next to cold plates that lower the
temperature of the soy milk to room
temperature.
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 no bacteria thrives in the
milk.
PACKAGING :
 A very important 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
(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
as18,000 packages of soy milk in an
hour.

Nutrition and health information

Nutrients in 8 ounces (250ml) of plain soymilk :

 Preparation
 Soy milk can be made from whole
soybeans or 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 Dehydrated 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
flavor 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 (soy pulp fiber or
okara) by filtration.

Soy Yogurt
 Soy yogurt, (Soya yoghurt in British
English) also referred to as soygurt or
yofu (a portmanteau of yoghurt and
tofu), is yogurt prepared using soy
milk,yogurt bacteia, mainly Lactobacillus
bulgaricus and streptococcus
thermophilus 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 dairy
yogurt.One tablespoon of sugar per 1
liter of unsweetened soy milk may be
added to promote bacterial fermentation.
Soy milk on its own lacks the lactose
(milk sugar) that is the basic food for the
yogurt bacteria.
 Soy yogurt may have a slight beany soy
taste when made directly from freshly
prepared soymilk, but this 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% (the same percentage as soy
milk), versus 3.5% in dairy
yogurt.However, diary yogurt can be
made with 2%, 1%, or fat-free milk,and
these cases, it is lower in fat than soy
yogurt.
Buffalo curd
 Buffalo curd (in Hindi - “Dahi”) 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) buffalo milk us
microbial activities. In this process
lactose in buffalo milk is conveted in
to lactic acid using several micro-
organisms. Several micro-organism
species are involved in the
fermentation such as streptococcus
lactis, streptococcus diacetylactis,
streptococcus cremoris, Lactobacillus
bulgaricusand and streptococcus
thermosphillus.
 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 the
curd is totally depend on the starter
culture. Fermentation also develops the
characteristic flavor 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 spoonfuls 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
 Soya beans
 Buffalo milk
 Fresh curd
 Distilled water

Procedure
 Soak about 150 g of soya beans in
sufficient amount of water so that they
are
completely dipped in it.
 Take out swollen soya beans and grind
them to a very fine paste and filter it
through a muslin cloth.
 Clear white filtrate is soya bean milk.
Compare its taste with buffalo milk
 Take 50 ml of soy bean milk in three
other beaker and heat the beakers to 30°,
40° and 50°C respectively.
 Add ¼ spoonful curd to each of these
beakers. Leave the beakers undisturbed
for 8 hours and curd is formed.
 Similarly, take 50 ml of buffalo milk in
three beakers and heat the beakers to
30°, 40° and 50°C respectively.
 Add ¼ spoonful curd to each of these
beakers. Leave the beakers undisturbed
for 8 hours and curd is formed.
Observtions
 Result

 For buffalo milk, the best temperature

for the formation of good quality and
 tasty curd is 30 - 33° C and for soyabean
milk, it is 35 - 45 °C

Bibliography

 http://en.wikipedia.org/wiki/Casein
 http://sciencenotes.org/casein-casein-
definiton-chemistry

 https://www.quora.com/What-Are-The-
benefits-Of-Casein-Protein

 books.google.co.in
THANK YOU