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Acknowledgement
I express my sincere gratitude to, Mrs. Aradhna Shahi, Principal,
RPM Academy, Gorakhpur, for her support in the preparation of
the project.
I gratefully acknowledge the guidance given by our project
coordinator,Miss Sneha madam for the vision to foster the topic
“Preparation of soya bean milk and its comparison with the
natural milk with respect to curd formation, effectof temperature
and taste,”
to me and also for her encouragement in complementing the
project.
I also want to acknowledge my mother for her support in making
soya milk. Our lab attendant Miss. Sneha mam for helping me in
carrying out other chemical tests.
Sushant Yadav
XII -C

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Roll no:-178
CERTIFICATE
This is to certify that the project report
completed by SUSHANT YADAV on the
topic “preparation of soya bean milk and
its comparison with the natural milk to
curd formation, effect of temperature and
taste”in the department of chemistry,
RPM Academy, Gorakhpur is according
to the specification prescribed by
CBSE, New Delhi.

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Mr. AJAY AGARHARI Mrs. AradhanaShahi
Project coordinator Principal
HOD of chemistry
AIM OF THE EXPIREMENT
Preparation of soya bean milk and its comparison
with the natural milk with respect to curd formation, effect of
temperature and taste.
INTRODUCTION…
1. Soy milk contains about the same proportion of protein as cow's milk: around
3.5%; also 2% fat, 2.9% carbohydrate.
2. Natural milk is an opaque white fluid secreted by the mammary glands of female
mammal and its main constituent are proteins, carbohydrates, minerals, vitamins,
fats and water and are a complete balanced diet.
3. Fresh cow/buffalo milk is sweetish in taste while soya milk is little sour in taste.

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4. However, when it is kept for a long time at a temperature of 35 ± 5 0C ,it becomes
sour because of bacteria present in air.
5. Research has refuted claims that soy affects bone mineral density.
6. These bacteria convert lactose of milk starts separating out as a precipitate.
7. When the acidity in milk is sufficient and temperature is around 360C, it forms
semi-solid mass, called curd.
8. Soy milk has same amount of protein as cow’s milk, though the amino acid profile
differ. It contains little digestible calcium as it is bound to the bean’s pulp, which is
indigestible by humans. So as to counter this, many manufacturers enrich their
productwith calcium carbonate available to human digestion.
9. Soy milk is by nature much lower in calcium compared to cow's milk. Even
calcium-fortified soy milk loses to cow's milk in terms of the ease of absorption.
The lactose in cow's milk catalyzes calcium uptake in the intestines, so that more
calcium can be absorbed.
10. Another setback regarding soymilk nutrition is the potential to trigger allergies..
Children who are sensitive to soycan exhibit allergic symptoms such as hives,
swelling and diarrhea if they drink soy milk. In more serious cases, they can have
breathing difficulties and other life- threatening syndromes.
Drink Soy Milk to Protect Your Heart!!!
1. Elderly and heart patients are most suited to use soymilk as a dairy alternative.
Whole milk contains a significant amount of saturated fat and cholesterol which
increase the risk of plaque formation and heart disease. Skim milk does not have
this problem, but it is watery and much less appetizing. Soy milk is naturally
cholesterol free with an extra doseof heart-healthy monounsaturated and
polyunsaturated fatty acids that can effectively reduce your blood cholesterol
level. Studies have shown that drinking soy milk can lower your risks for
atherosclerosis and strokes, making them an effective aid in prevention and
treatment of heart diseases.

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Switch to Soy Milk for Weight Control!!
1. Each cup of plain soy milk contains about 7 grams of sugar and 80 calories. Soy
milk also contains fiber which is not present in dairy milk. The extra fiber makes
soy milk more filling fornatural suppressionof your appetite. Additionally, the
monounsaturated fatty acids can inhibit fat absorptionduring digestion and
reduce the chance of fat storage.
MATERIALS REQUIRED
1. Beakers
2. Grinder and mixer
3. Measuring cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth
7. Burner
8. Soya milk

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PROCEDURE:-
1. About 150g of Soya beans is soaked in sufficient amount of water so
that they are completely dipped in it.
2. Swollen Soya beans are taken out and grind them to a very
fine paste.
3. The paste is filtered through a muslin cloth; the clear white filtrate is soya
bean milk. Its taste is compared with buffalo milk.
4. About 50 ml of soya bean milk is taken in three other beakers and
heated the up to 30°, 40°and 50°C respectively.
5. About ¼ spoonfuls curd is added to each of these beakers. The
beakers are left undisturbed for 8hour and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three beakers and heated up to
30°, 40° and 50°C respectively. Again, about ¼ spoonfuls curd is added
to each of these beakers. The beakers are left undisturbed for
8hour and curd is formed.

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OBSERVATION:-
RESULT:-
For buffalomilk, the best temperature for the formation of good quality and tasty
curd is 40-50 o C and for soya bean milk, it is 15-20. o C.
1. Natural milk is sweet in taste while soya bean milk is sour.
2. The curd formation takes place at a faster rate with increase in
temperature and in b oth type of milk.
3. In natural milk, fermentation take place faster at a higher temperature,
leading to formation of larger amount lactic Acid which imparts of sour taste.
Type of milk Beaker no Temperature Quality of curd Taste of curd
Cow milk 1 300
C
2 400
C
3 500
C
Soya bean milk 4
5 400
C
6 500
C

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4. If the soya milk is kept outside for more than 12 hours in a metal container it gets
spoiled.
BIBLIOGRAPHY:-
1. Comprehensive Practical Chemistry – XII.
2. N.C.E.R.T Chemistry Text Book.
3. Wikipedia, the free encyclopedia
4. Scribd.
5. www.milkworld.com.
CONTENTS

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 ACKNOWLEDGEMENT
 AIM OF THE PROJECT
 INTRODUCTION
 MATERIAL REQUIRED
 PROCEDURE
 OBSERVATION
 RESULT
 BIBLIOGRAPHY
SESSION – 2017-18

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Civil Lines, Gorakhpur
CHEMISTRY
INVESTIGATORY PROJECT
ON
“Preparationof soya bean milkand its comparisonwith the
natural milk with respect to curd formation, effect of
temperature and taste,”
SUBMITTED TO :- MR. AJAY AGARHARI
SUBMITTED BY :- SUSHANT YADAV
CLASS :- 12th
C
ROLL NO :- 178
SIGNATURE……………

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