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 solid mass, called curd.
Soybean milk is made from Soybeans. It resembles
natural milk. The main constituents of Soybean
milk are proteins, carbohydrates fats, minerals and
vitamins. It is prepared be keeping Soybeans
dipped in water for some time. The swollen
Soybeans are then crushed to a paste which is then
mixed with water. The solution is filtered .
Aim
Preparation of Soybean 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 Soybean milk and will also be of better
quality.
Ty Brea Te Quality Taste
pe ker m of of
s no. p curd Curd
of
mil
k
1. 30 Perfectly sour
dense,
semi solid

Bu 2. 40 Comparati Less
ffal vely sour
watery
o
mil
k
3. 50 Highly tastele
watery ss

1. 30 Almost Almost
dense sour
So 2. 40 Semi solid, sour
YB little bit
watery
EA
N
MI
LK
3. 50 Highly tastele
water ss
content
 Certificate
This is to certify that Abhay Singh Baghel
student of Class XII of B.B.L. Public School,
Session 2025-26, has satisfactorily completed
the required Chemistry Project Work as per
the syllabus of Standard XII in the laboratory
of the school.

-------------------------- -------------------------
Teacher's Signature Principal’s Signature
 Result
For buffalo milk, the best temperature for
formation of good quality and tasty curd is 30-
33 degree celsius and for soybean milk, it is
35-40 degree celsius.
Acknowledgment
I selected this project as a part of my studies,
titled "Preparation of Soybean Milk and its
Comparison with Natural Milk".
As gratitude, I convey my sincere thanks to our
Chemistry Teacher Mr. Rajeev Singh, who was
our constant guide during the period of study
and without whose help it would not have been
possible for us to complete this project.

Abhay Singh Baghel

 Requirements
 Beakers
 Pestle and mortar
 Measuring cylinder
 Glass rod
 Tripod stand
 Thermometer
 Muslin cloth
 Burner
 Soybeans
 Buffalo milk
 Fresh curd
 Distilled water
Natural Milk v/s Soybean
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. Soy 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
soy 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
Soybean 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. Soybean milk also
contains substances called phytates which interfere
with calcium absorption.
 ConclusioN
Both natural milk and soybean milk have almost
same constituents except the presence of lactose in
natural milk. Soybean 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 soybean 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.
Procedure
 Soak about 150g of Soybeans in different
amount of water so that they are completely
dipped in it. Keep them dipped for 24 hours.
 Take out swollen Soybeans and grind them to
a very fine paste with pestle and mortar.
 Add about 250ml of water to this paste and
filter it through a muslin cloth. Clear white
filtrate is Soybean 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 1/4 spoonful curd to each of
the beakers. Leave the beakers undisturbed for
8 hours and curd is formed.
 BUFFOLA SOYBE
MILK AN
MILK
Source Mammal soybean
(usually cow or s
buffalo)
Lactose Contains lactose Lactose
- free
Vegetarian YES YES
Vegan NO NO
Protein 3.22g 3.27g
Carbohydrates 5.26g 6.28g
Polyunsaturated fat 0.195g 0.961g
Calcium 113mg 25mg
Magnesium 10mg 25mg
Thiamine(vit B1) 0.044mg 0.060m
g
Saturated fat 1.865g 0.205g
Riboflavin 0.183mg 0.060m
g
Potassium 143 118

Contents
1. Introduction
2. Aim and hypothesis
3. Requirements
4. Procedure
5. Observations
6. Result
7. Data analysis
8. Natural milk v/s soybean
milk
9. Conclusion
10. Further scope of
investigation