INTRODUCTION

Soymilk is a plant-based beverage made from soybeans,

offering a nutritional profile like cow’s milk. It contains
high-quality protein, healthy fats, carbohydrates, vitamins,
and minerals. Soymilk is rich in isoflavones, which have
various health benefits, including heart health and
hormonal balance. The production process involves
soaking, grinding, extraction, straining, fortification, and
packaging. Soymilk comes in different flavour and can be
used in various ways, such as drinking, cooking, and
baking. Overall, it’s a nutritious alternative for those with
lactose intolerance or following a vegan diet. Natural milk
which is obtained from animals i.e. cow milk, buffalo milk,
goat milk, etc. Natural milk contains water, protein, fat,
carbohydrates, vitamins, and minerals, providing essential
nourishment for growth and development. Natural milk
offers numerous health benefits, including supporting a
wide range of culinary applications and is a versatile
ingredient in cooking and baking bone health, muscle
growth, weight management, and hydration. The
production process involves milking, storage, processing,
and packaging. It comes in various forms such as whole
milk, reduced-fat milk, and flavoured milk. Natural milk is
used in.
 ABSTRACT
This project investigates how soybean milk is produced and
compares it to traditional dairy milk in terms of curd formation,
temperature sensitivity, and taste. It starts by exploring the process
of making soybean milk and then examines how well it forms curds
compared to regular milk.
Additionally, it investigates how different temperatures affect curd
formation in both types of milk to see if there are any noticeable
differences. Furthermore, the project conducts taste tests with
consumers to gather feedback on the acceptability and flavour
preferences between soybean milk and dairy milk. By doing so, it
aims to provide comprehensive insights into the similarities and
differences between these two types of milk, helping consumers
make informed choices about their milk preferences.

AIM
Preparation of soy milk and its comparison with the natural milk
with respect to curd formation, effect of temperature and taste.

HYPOTHESIS
Is the flavour and curdling process of soybean milk at various
temperatures superior to that of natural milk?
 REQUIREMENTS
• Beakers

• Pestle and mortar

• Measuring cylinder

• Glass rod

• Tripod stand.

• Thermometer

• Muslin cloth

• Burner

• Soybeans

• Buffalo milk

• Fresh curd

• Distilled water
 PROCEDURE
• Soak
150g of Soybeans in different amounts of water until
completely covered. Leave them soaked for 24 hours.

• Remove swollen Soybeans and grind them into a very fine paste
using a mortar and pestle.

• Mixabout 250ml of water with this paste and strain it through a

muslin cloth. The clear liquid left is Soybean milk. Taste it and
compare with buffalo milk.

• Take 50ml of Buffalo milk and divide it into three beakers. Heat
the beakers to 30oC, 40oC, and 50oC respectively. Add a quarter
spoonful of curd to each beaker. Let the beakers sit undisturbed
for 8 hours, and curd will form.

OBSERVATION
Type of Milk Beaker No. Temperature Quality of Curd Taste of Curd
1 30 ° C Perfectly Dense, sour
semi solid
Buffalo Milk 2 40 ° C Comparatively Less sour
Watery
3 50 ° C Highly Water Tasteless
1 30 ° C Almost Dense Almost Sour
Soybean Milk 2 40 ° C Semi Solid, Sour
Little bit Watery
3 50 ° C Highly Watery Tasteless
Content
 PHOTO GALLERY

Figure 1 SOYMILK.
Figure 2 SOYMILK CURD

Figure 3 NATURAL MILK

Figure 4 NATURALMILK CURD

RESULT
For buffalo milk, the optimal temperature for forming high-quality
and flavourful curd is between 30-33°C, while for Soybean milk, it’s
between 35-40°C.
 SURVEY

1.

2.

3.
SOYA MILK V/S NATURAL MILK
• COMPARISON CHART: -

NATURAL MILK SOYA MILK

Source Mammal (usually cow Soybeans
or buffalo)
Lactose Contains lactose Lactose-free
Vegetarian YES YES
Vegan NO YES
Protein 3.22 g 3.27 g
Carbohydrates 5.26 g 6.28 g
Polyunsaturated fat 0.195 g 0.961 g
Calcium 113 mg (11%) 25 mg (3%)
Magnesium 10 mg (3%) 25 mg (7%)
Thiamine (Vitamin 0.044 mg (4%) 0.060 mg (5%)
B1)
Saturated Fat 1.865 g 0.205 g
Riboflavin (Vitamin 0.183 mg (15%) 0.069 mg (6%)
B2)
Potassium 143 mg (3%) 118 mg (3%)
Sodium 43 mg (3%) 51 mg (3%)
Energy 60 kcal 54 kcal
• SOYA MILK: -
♦ Soymilk is a plant-based beverage made from soybeans,
offering a nutritional profile like cow's milk. It contains high-
quality protein, healthy fats, carbohydrates, vitamins, and
minerals. Soymilk is rich in isoflavones, which have various
health benefits, including heart health and hormonal
balance. The production process involves soaking, grinding,
extraction, straining, fortification, and packaging. Soymilk
comes in different flavours and can be used in various ways,
such as drinking, cooking, and baking. Overall, it's a
nutritious alternative for those with lactose intolerance or
following a vegan diet.
 Soya milk is also used by adding sweetener, here are
few thickeners and stabilizers....
1. Locust bean gum: obtained from the seed of carob tree.
2. Gellan gum: produced by fermenting a carbohydrate source.
3. Carrageenan: this agent is extracted from red seaweed
(DRAWBACK: consumption of degraded version of
carrageenan “POLIGEENAN” may lead to inflammatory
condition)
 ♦ NUTRITION SIGNIFICANCE: -

NOTE: - the soymilk nutrients content depends on whether its sweetened or unsweetened
 ♦ Health Benefits of Soymilk
→ Suitable for those suffering from hypertension.
→ Advisable for patients with coronary heart disease.
→ It helps control cholesterol and LDL levels.
→ Nutrient content of plain soymilk.
→ Lactose-free.
→Maintain hormonal balance.
→Maintain strong bones.

♦ Disadvantages:
→ Off-flavour, poor stability, anti-nutritional factors, and shelf-life
limitations.
→ it leads to inflammation diseases.

♦ Bioactive Compounds in Soymilk:

→ Phytosterols for controlling serum cholesterol levels
→ Polyamines and tocopherols for antioxidant activities
→ Isoflavones for lowering the risk of various health conditions.

♦ Production Process:
→ Preparation: Soybeans are soaked, rinsed, and then ground into a fine
paste or slurry.
→ Extraction: The slurry is mixed with water and heated to extract the
soy milk.
→ Straining: The soy milk is strained to remove any solids, resulting in a
smooth liquid.
→ Fortification: Optional fortification with vitamins and minerals may be
added to enhance nutritional content.

→ Packaging: The soymilk is then packaged and pasteurized to ensure

safety and extend shelf life.
♦ Uses:
Soymilk can be used in the same way as cow's milk, such as

→ 1. Drinking: * Soymilk can be consumed on its own as a beverage

→ 2. Cooking: * It can be used as a substitute for cow's milk in cooking
and baking recipes
→ 3. Cereal: * Soymilk can be poured over cereals or used to make
oatmeal and smoothies
→ 4. Coffee and Tea: * It can be added to coffee or tea as a dairy-free
creamer.
→ 5. Desserts: Soymilk can be used to make dairy-free desserts such as
puddings, custards, and ice creams.

♦ Graph:
 • NATURAL MILK
Natural milk, also known as cow's milk, is a nutrient-rich beverage produced by female
cattle. It contains water, protein, fat, carbohydrates, vitamins, and minerals,
providing essential.
nourishment for growth and development. Cow's milk offers numerous health benefits,
including supporting bone health, muscle growth, weight management, and hydration.
The production
process involves milking, storage, processing, and packaging. It comes in various forms
such as whole milk, reduced-fat milk, and flavoured milk. Cow's milk is used in a wide
range of culinary applications and is a versatile ingredient in cooking and baking.
Overall, cow's milk is a valuable source of nutrition for individuals of all ages.
♦ Nutrition: -
 Health Benefit:

• Disadvantages of Natural Milk:

→ Lactose Sensitivity: Many people struggle to digest lactose, the
natural sugar present in milk, leading to symptoms like bloating, gas,
diarrhoea, and abdominal discomfort.
→ Milk Allergies: Cow's milk allergy is among the most prevalent food
allergies, especially in children. Allergic responses can vary from mild
to severe, encompassing symptoms like hives, wheezing, vomiting,
and even anaphylaxis.
→ Acidic Properties: Cow's milk has a slightly acidic nature, which
could exacerbate gastrointestinal issues in some individuals,
especially those prone to acid reflux or with sensitive stomachs.
→ High Saturated Fat Levels: Whole milk and dairy products derived
from it contain considerable amounts of saturated fat.
Overconsumption of saturated fat can contribute to heart disease and
other health issues.
 • Production Process:
Production Process:
The production of cow's milk involves several steps:

→ Milking: Dairy cows are milked using mechanical milking machines,

which extract milk from the udders.
→ Storage: The milk is then stored in chilled tanks to maintain freshness
and prevent bacterial growth.
→ *Processing: Upon arrival at the processing plant, the milk
undergoes pasteurization to kill harmful bacteria and
extend shelf life. It may also be homogenized to prevent the
separation of cream from the rest of the milk.
→ Packaging: After processing, the milk is packaged into containers, such
as cartons or bottles, for distribution to consumers.

• Uses:
 COMPARISON GRAPH
A) Amino Acid:

B) Carbohydrates:

:
Vitamins, Minerals and Macronutrients
 CONCLUSION
Both cow's milk and soy milk have nearly identical
components, except for lactose found in cow's milk. Soy
milk can serve as a suitable substitute for individuals
following a lactose-free diet. However, cow's milk forms
curds faster (based on my previous hypothesis) compared
to soy milk, and it also requires a slightly higher
temperature than room temperature."

BIBLIOGRAPHY
 CHATGPT
 REASEARCH GATE
 PUBMED
 HEALTHLINE
 MDPI
 CAMVA