CONTENTS
Sr. TOPIC Page
No. No.
1 Introduction 5
2 Aim 6
3 Hypothesis 6
4 Requirements 7
5 Procedure 8
6 Observation 9
7 Photo Gallery 10
8 Result 11
9 Data Analysis (Comparison 12
Chart)
10 Natural Milk v/s Soyabean Milk 13-
14
11 Conclusion 15
12 Further Scope of Investigation 15
13 Bibliography 16
Why I Selected
This Project
I Selected this project as a part of my
studies but foremost wish was to learn
something new by studying research
materials and journals and doing my
own research based on the nutritional
content of different samples of milk. Our
Chemistry Teacher Mr. Amardeep
Saxena was a constant inspiration who
helped us to succeed in our goal.
INTRODUCTION
Natural milk is an opaque white fluid secreted by the
mammary gland of female mammals. The main
constituent of natural milk are proteins,
carbohydrates, minerals, vitamins, facts and water
and is a complete balanced diet in itself fresh milk is
sweetish in taste. However, when it is kept for a long
time at a temperature of 35± 50C 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 precipitate. When the acidity in
milk is sufficient and temperature is around 360C, it
forms semi solid mass, called curd. Soyabean milk is
made from Soyabeans. It resembles natural milk.
The main constituents Soyabean Milk are proteins.
Carbohydrates fats, minerals and witamins. It is
prepared be keeping Soyabeans dipped in water for
some time. The swollen Soyabeans are then crushed
to a paste which is then mixed with water. The
Solution is filtered.
AIM
Preparation of Soyabean milk and its
comparison with the natural milk with
respect to curd formation, effect of
temperature and taste.
HYPOTHESIS
As per my knowledge the curd formation in
natural milk will be formed more quickly at
different temperatures in comparison to the
curd formed by Soyabean milk and will also
be of better quality.
REQUIREMENTS
Beakers
Pestle and mortar
Measuring cylinder
Glass rod
Tripod stand
Thermometer
Muslin cloth
Burner
Soyabeans
Buffalo milk
Fresh curd
Distilled water
PROCEDURE
Soak about 150g of Soyabeans in
different amount of water so that they
are completely dipped in it. Keep them
dipped for 24 hours.
Take out Swollen Soyabeans and grind
them to a very fine paste with pestle
and mortar.
Add about 250ml of water to thes paste
and filter it through a muslin cloth.
Clear white filtrate is Soyabean milk.
Compare its taste with buffalo milk.
Take 50ml of Buffalo milk in three
beakers and heat the beakers to 300C,
400C and 500C respectively. Add ¼
spoonful curd to each of the beakers.
Leave the beakers undisturbed for 8
hours and curd is formed.
OBSERVATIONS
Type Beaker Temper Quality of curd Taste
of No. ature of
milk curd
1- 300C Perfectly Sour
Dense,Semi Solid
Buffalo 2- 400C Comparatively Less
Milk Watery Sour
3- 500C Highly Watery Tastele
ss
1- 300C Almost Dense Almost
Sour
Soyabe 2- 400C Semi Solid, Little bit Sour
an Milk watery
3- 500C Highlywater Tastele
Content ss
PHOTO GALLERY
RESULT
For buffalo milk, the best
temperature for formation of
good quality and tasty curd
is 30-330C and for Soyabean
milk, it is 35-400C.
Data Analysis
(Comparison Chart)
Buffalo Milk Soyabean Milk
Source Mammal Soyabeans
(usually cow or
buffalo)
Lactose Contains lactose Lactose-free
Vegetarian Yes Yes
Vegan No Yes
Protein 3.22g 3.27g
Carbohydrates 5.26g 6.28g
Polyunsaturated 0.195g 0.961g
fat
Calcium 113mg(11%) 25mg(3%)
Magnesium 10mg(3%) 25mg(5%)
Thiamine 0.444mg(4%) 0.060mg(5%)
(Vitamin B1)
Saturated Fat 1.865g 0.205g
Riboflavin 0.183mg(15%) 0.069mg(6%)
(Vitamin B2)
Potassium 143mg(3%) 118mg(3%)
Sodium 43mg(3%) 51mg(3%)
Energy 60kcal 54kcal
Natural Milk v/s
Soyabean Milk
Nutrition
A cup of cow’s milk contains lactose (a sugar
found only in milk), proteins, carbohydrates,
fats and calcium which are also present in soy
milk but in varying quantities.
Lactose can be hard to digest by some
people if they lack the required digestive
enzyme lactase and will not be able to digest
milk easily. Soya milk is mostly used as an
alternative to milk used by people with lactose
intolerance since it is completely lactose free.
Health Benefits
There are a number of hath benefits with
drinking soya milk. These are as follows:
Improves lipid profile.
Strengthen blood vessel integrity.
Promote weight loss.
Prevent prostate cancer.
Prevents post-menopausal syndromes.
Prevents Osteoporosis.
Soya protein reduces the level of LDL ( bad
cholesterol) and increase the level of HDL
(good cholesterol) in our body.
Disadvantages
Soyabean milk contains high percentage of
phytoestrogens, which may decrease fertility in
men if they consume more than 3 quarts per
day. Too much estrogen can also cause
hormone imbalance in women when consumed
too much and also has a difficulty breaking
down.
Consuming these simple sugars can cause some
people to experience lot of gas. Soyabean milk
also contains substances called phytates which
interfere with calcium absorption.
Conclusion
Both natural milk and soyabean milk have
almost same constituents except the presence
of lactose in natural milk. Soyabean milk can
easily be used as an effective alternative for
people whose diet is lactose free. But on the
other hand natural milk curd requires lesser
time ( as per my hypothesis taken earlier) than
soyabean milk curd also requires temperature
slightly greater than room temperature.
Further Scope of
Investigation
This above experiment can be prepared again
under better lab conditions and more accurate
equipment and apparatus. This may result in
slight variation in the results shown earlier.
Bibliography
www.google.co.in
www.wikipedia.org
www.diffen.com
www.fitday.com
