R.Mitra D.C.M. S.O.E.
Deoghar
Preparation of soyabean
milk and its comparison
with the natural milk with
respect to curd formation,
effect of temperature etc.
Name : Gourav Jha
Class : Xll “Science”
Roll no. : 11
Session : 2024-2026
CERTIFICATE
This is to certify that the Project titled
“Preparation of soyabean milk and its
comparison with the natural milk with respect
to curd formation, effect of temperature etc. "
was completed by Gourav Jha , Roll no. 11[who is
a student of XII Science, R.Mitra D.C.M. School of
Excellence, Deoghar]under my guidance and
supervision within the stipulated time.
Signature
Mr.Arunavh Chatterjee
PGT [Chemistry]
R.Mitra D.C.M. S.O.E. Deoghar
Date :
ACKNOWLEDGEMENT
I gratefully acknowledge my sincere thanks
to our respected Chemistry Teacher
Mr.Arunavh Chatterjee Sir for his
remarkable valuable guidance and
supervision throughout the project work.
I'm also most indebted to our Chemistry
Lab Assistant Mr. Rahul Sir for
encouragement, help, suggestion and
readily helpful behaviour in performing the
experiment.
Name of Student - Gourav Jha
Roll no.: 11
Index
1. Introduction
2. Aim
3. Hypothesis
4. Requirements
5. Procedure
6. Observation
7. Result
8. Photo Gallery
9. Data Analysis
10. Natural milk vs Soya milk
11. Conclusion
12. Bibliography
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, fats 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+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 precipitate. When the
acidity in milk is sufficient and temperature is
around 36°C, it forms semi sold mass called curd.
Soyabean milk is made from soya beans. It
resembles natural milk. The main constituents of
soyabean milk are protein, carbohydrates, fats,
minerals and vitamins. It is prepared by keeping
soyabean dipped in water for some time. The
swallen 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.
Requirement
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 a pestle and mortar.
• Add about 250ml of water to this 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 30°C, 40°C and 50°C
respectively. Add ¼ spoonful curd to each of the
beakers. Leave the beakers undisturbed for 8
hours and curd is ready.
• Similarly, take 50ml of soyabean milk in three
beakers and heat the beakers to 30°C, 40°C and
50°C respectively. Add ¼ spoonful curd to each of
the beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
Observation
Result
For buffalo milk, the best temperature for
formation of good quality and tasty curd is 30°C-
33°C and for soyabean milk, it is 35°C-40°C.
Photo Gallery
Data Analysis
(Comparison Chart)
Natural milk v/s Soyabean
Milk
Nutrition
A cup of cow’s milk contains lactose (a sugar found only
in milk), protein, carbohydrates, fats, and calcium which
are also present in soyabean 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. Soyabean 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 health benefits with drinking
soyabean milk. These are as follows:
• Improves lipid profile .
• Strengthen blood vessel integrity .
• Promote weight loss .
• Prevent prostate cancer .
• Prevents post menopausal syndromes .
• Prevents osteoporosis .
• Soy protein reduces the level of LDL (bad cholesterol)
and increases 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.
Bibliography
• www.google.co.in
• www.wikipedia.org
• www.diffen.com
• www.fitday.com
•www.scribd.com
