AIM:

To prepare soybean milk from soybeans and compare its

properties, nutritional value, and chemical composition with
natural cow's milk.

MATERIAL REQUIREMENT:
For Soybean Milk Preparation:

o Soybeans (100g)
o Water (500mL for soaking and 500mL for blending)
o A blender or grinder
o A cheesecloth or fine sieve for filtering

For Natural Milk Comparison:

o Fresh cow’s milk (200mL)

Other:

o Measuring cups
o Beakers
o Thermometer
o pH strips or pH meter
o Reagents (for chemical tests like Benedict's solution
for reducing sugars, iodine solution for starch test,
etc.)
THEORY:
Milk is a fundamental part of human nutrition, providing
essential nutrients like protein, fat, calcium, and vitamins. While
cow’s milk has been traditionally consumed, plant-based milk
alternatives, such as soybean milk, have gained popularity due
to their nutritional value and health benefits. Soybean milk is
made from soybeans, a rich source of plant proteins and
essential nutrients. Understanding the differences in
composition, properties, and benefits between soybean milk and
cow's milk is important, especially for individuals who are
lactose intolerant, vegan, or looking for healthier alternatives.

Soybean Milk:

Soybean milk is derived from soybeans, a legume that has been

cultivated for thousands of years. Soybeans contain a high
percentage of protein, making them a good substitute for
animal-based products. The process of making soybean milk
involves soaking the beans, grinding them into a paste, and then
boiling and straining the mixture to separate the milk from the
pulp (known as okara). The liquid obtained is referred to as
soybean milk, which is a pale, off-white liquid similar in
consistency to cow's milk.

Nutritional Value: Soybean milk is rich in high-quality

plant protein that contains all essential amino acids, though
in slightly different proportions compared to animal
proteins. It also contains unsaturated fats, which are
considered healthier than the saturated fats found in animal
milk. Soy milk is a good source of vitamins, particularly
vitamin B-complex (including folic acid), vitamin D, and
 vitamin E. Soy milk is naturally free from lactose, making
it an excellent option for individuals with lactose
intolerance. It also contains minerals like iron, calcium
(when fortified), and magnesium.

Benefits: Soy milk is beneficial for heart health because it

contains polyunsaturated fats like omega-3 fatty acids,
which help reduce bad cholesterol levels. Soy milk is also
a good source of isoflavones, plant compounds that have
antioxidant properties and may support hormonal balance.
Moreover, it is an eco-friendly alternative to animal milk,
with a lower environmental footprint in terms of land and
water usage.

Drawbacks: Soybean milk may cause digestive

discomfort in some individuals due to oligosaccharides (a
type of carbohydrate that can cause bloating and gas).
Additionally, soy protein is not considered a complete
protein for humans, although it is still a highly nutritious
source of plant-based protein.

Cow's Milk:

Cow's milk is one of the most widely consumed animal products

globally. It is produced by lactating cows and is rich in proteins,
fats, carbohydrates, vitamins, and minerals. Cow's milk contains
two main types of proteins: casein and whey. Casein makes up
about 80% of the protein in cow's milk, and it forms curds when
milk is acidified. Whey protein is the liquid left behind after
curdling and is known for its fast digestion and absorption in the
body.

Nutritional Value: Cow's milk is a rich source of

complete protein, containing all the essential amino acids
required by the human body. It is also an excellent source
of calcium, which is vital for bone health, and other
important nutrients like vitamin D, vitamin A, riboflavin,
 and phosphorus. The fat in cow's milk is mostly saturated
fat, which is linked to an increased risk of cardiovascular
diseases when consumed in excess.

Benefits: Cow’s milk supports muscle growth and repair

due to its high-quality protein content. It is particularly
beneficial for children and young adults in their growth
phase because of its rich calcium and vitamin D content,
which are essential for the development of strong bones
and teeth. Additionally, the high-quality proteins in cow’s
milk play a crucial role in the body's tissue repair and
immune function.

Drawbacks: Cow's milk is not suitable for individuals

who are lactose intolerant, as it contains lactose, a sugar
that some people’s digestive systems cannot process.
Furthermore, some individuals may have a cow's milk
allergy, which can lead to severe allergic reactions. The
high saturated fat content in cow’s milk can also contribute
to cholesterol buildup and heart disease if consumed in
excess.

Comparison :

Parameter Soybean Milk Cow’s Milk

Derived from
Derived from
Source soybeans
lactating cows
(legumes)

Pale white, slightly Creamy, smooth,

Appearance
grainy and viscous

Creamy, sweet, and

Taste Slightly nutty, mild
rich
 High in plant-based Contains complete
Proteins proteins, but not a proteins (casein
complete protein and whey)

Polyunsaturated
Saturated fats
Fat Content fats (including
(higher cholesterol)
omega-3)

Contains
Contains lactose
Carbohydrates oligosaccharides
(natural sugar)
(non-lactose)

Rich in B-complex Rich in vitamins A,

Vitamins
vitamins, vitamin E D, riboflavin

Rich in calcium Rich in calcium,

Minerals (when fortified), phosphorus,
iron, magnesium potassium

Contains lactose
(can cause issues in
Lactose Lactose-free
lactose-intolerant
individuals)

Heart-healthy,
Supports bone
supports hormonal
health, muscle
Health Benefits balance, good for
repair, good source
lactose-intolerant
of vitamin D
individuals
 May cause May cause
digestive digestive issues for
Drawbacks
discomfort due to lactose-intolerant
oligosaccharides individuals

Higher
Lower
environmental
Environmental environmental
impact (requires
Impact footprint (less
more water and
water and land use)
land)

Suitable for most

Suitable for
people, but not for
vegans, lactose-
Suitability vegans or lactose-
intolerant
intolerant
individuals
individuals
PROCEDURE:
For Soybean Milk:

1. Soak the Soybeans: Take 100g of soybeans and soak

them in 500mL of water for about 8-10 hours (or
overnight).
2. Rinse the Soybeans: After soaking, rinse the soybeans
thoroughly to remove any impurities.
3. Blend the Soybeans: In a blender, add the soaked
soybeans along with 500mL of water and blend until a
smooth, thick paste is formed.
4. Boil the Paste: Transfer the paste into a saucepan and boil
it for 5-10 minutes while stirring constantly.
5. Filter the Soy Milk: Using a cheesecloth or fine sieve,
strain the soy milk to separate the liquid from the
remaining soybean pulp (okara).
6. Cool and Store: Allow the soy milk to cool before use.
Store it in a clean bottle or container in the refrigerator.

For Cow’s Milk Comparison:

1. Obtain Fresh Cow's Milk: Use 200mL of fresh cow’s

milk directly for the comparison tests.
2. Ensure Consistency: Make sure the cow's milk is fresh
and unadulterated.
OBSERVATIONS:

Parameter Soybean Milk Cow’s Milk

Pale white, Creamy, smooth, and

Appearance
slightly grainy viscous

Slightly nutty,
Taste Creamy, sweet, and rich
mild

Around 6.7 - 6.9 (slightly

pH Around 7 (neutral)
acidic)

Protein High in plant- Contains casein and

Content based proteins whey proteins

Contains
Sugar Contains lactose (natural
oligosaccharides
Content sugar)
(non-lactose)

Polyunsaturated
Fat Content Saturated fats
fats
Starch No starch present No starch present

Rich in vitamins
Other Rich in calcium, vitamin
(B-complex,
Nutrients D, and riboflavin
vitamin E)
RESULTS:
 Appearance: Soy milk is usually pale white with a slightly grainy
texture, while cow’s milk is creamier and more viscous.
 pH Values: Soy milk has a pH near neutral (around 7), while cow's
milk is slightly acidic (around 6.7-6.9).
 Protein Content: Soybean milk contains more plant-based
proteins than cow’s milk, though it lacks the complete protein
profile of animal milk.
 Sugar Content: Both types of milk contain natural sugars, but
cow's milk contains lactose, whereas soy milk has oligosaccharides
(which can cause mild digestive discomfort in some people).
 Fat Content: Cow's milk contains more saturated fats, while soy
milk contains polyunsaturated fats, which are considered healthier.

BIBLIOGRAPHY:
1. Sharma, P.K., "A Textbook of Organic Chemistry," 4th Edition,
New Age International, 2018.
2. Patil, M.S., and Anjum, F.M., "Food Chemistry," CRC Press,
2015.
3. Chahal, G., "Dairy Chemistry and Technology," National Dairy
Development Board, 2017.
4. Kaur, H., "Health Benefits of Soy Products," Journal of Food
Science and Technology, 2019.
5. Khera, M., "Chemical Composition of Milk and Soy Milk: A
Comparative Study," International Journal of Dairy Science, 2020.