CHEMISTRY

INVESTIGATORY PROJECT (2014-2015)

PREPARATION OF SOYAABEAN MILK
AND ITS COMPARISON
WITH NATURAL MILK

BY: - P.GOKUL KRISHNA

12 B
KVM

CERTIFICATE

This is to certify that P.GOKUL KRISHNA, a student of class XII

of the KVM, Bangalore session 2014-2015, has satisfactorily
completed the investigatory project in chemistry as per the
syllabus of Standard XII prescribed by CBSE under the
guidance of Dr.RUBINA M.R. and SUMA
BHATT.
Date:
Chemistry Teachers Signature:
External Examiners Signature:

ACKNOWLEDGEMENT
I selected this project as a part of my studies, titled
PREPARTION OF SOYABEAN MILK AND ITS COMPARISON
WITH NATURAL MILK.
As gratitude, I convey our sincere thanks to smt SUMA BHATT,
who was a constant guide during the period of study and
without whose help it would not have been possible for us to
complete this project.

XII-B
K.V.Malleshwaram
2014-2015

AIM
Preparation of soya bean milk and its comparison with the
Natural milk with respect to curd formation, effect of
temperature on taste.

INTRODUCTION
As the taste of commercial soy milk improves more and more
people are drinking it as enjoyment. But many people drink
soy milk for the added health benefits. So what are the
benefits of drinking soy milk as compared to cows milk?
Benefit 1: Soy milk contains only vegetables proteins
Benefit 2: Soy milk contains no lactose
Benefit 3: Fewer people are allergic to soy milk
Benefit 4: Soy milk reduces cholesterol
Benefit 5: Soy milk contains no hormones
Benefit 6: Soy milk does not cause insulin dependent
Diabetes
Benefit 7: Soy milk is rich in isoflavones.

BENEFITS OF SOYABEAN MILK

Soya milk, which is made from soaking, grinding and boiling soya
beans with water, is a very nutritious drink. Soya is naturally high in
essential fatty acids, proteins, fiber, vitamins and minerals. These
nutrients provide energy and keep your body functioning at its
optimum level. Below are the six most important health benefits you
can acquire from drinking soya milk.
Benefit 1: Soy milk contains only vegetables proteins
Vegetable proteins have the advantage that they cause less loss of
calcium through the kidneys. It is known that a diet rich in animal
(and diary protein) creates a higher risk for osteoporosis.
Benefit 2: Soy milk contains no lactose
About 75% of the world population cannot tolerate lactose. Some
ethnic groups are more affected than others. For example 75% of
Africans and 90% of Asians have lactose tolerance.
As an additional benefit, soy milk contains the prebiotic sugars
stachyose and raffinose. These prebiotic sugars boost immunity and
help decrease toxic substances in the body.

Benefit 3: Fewer people are allergic to soy milk

Only 0.5% of the children are allergic to soy milk, whereas 2.5% is
allergic to cows milk.
Benefit 4: Soy milk reduces cholesterol
The saturated fats in cows milk are unhealthy and increase your
cholesterol. The protein in cows milk has no benefits for the
cholesterol. The FDA (Food and Drug Administration of USA) confirms
that soy protein, as part of a diet low in saturated fat and cholesterol
may significantly reduce the risk of coronary heart. The FDA
recommends to incorporate 25% grams of soy protein in your daily
meals.
Benefit 5: Soy milk contains no hormones
Cows milk contains natural hormones (from the cow) but also
synthetic hormones, which can influence the good working of our
body. The synthetic hormone RBGH (recombinant bovine growth
hormone) increase milk production by as much as 20%.
Benefit 6: Soy milk does not cause insulin dependent diabetes
Although no general consensus exists among scientists, some studies
have shown an association between drinking cows milk in early life
and the development of insulin dependent diabetes. This association
does exist with soy milk.

Benefit 7: Soy milk is rich in isoflavones

The presence of isoflavones is the most important and unique benefit
of Soya milk. Each cup of soy milk contains about 20 mg isoflavones
(mainly genistein and daidzein). Cows milk does not contain
isoflavones. Isoflavones have many health benefits including
reduction of cholesterol, easing of menopause symptoms, and
prevention of osteoporosis and reduction of risk for certain cancers
(prostate cancer and breast cancer). Incidents of these cancers are
very low in countries with high intake of soy products, including soy
milk. Isoflavones are also antioxidants which protect our cells and
DNA against oxidation.

Materials Required

Beakers,
Pestle and mortar,
Measuring cylinder,
Glass-rod,
Tripod- stand
Thermometer
Muslin cloth,
Burner,
Soya beans,
Buffalo milk,
Fresh curd,
Distilled water

Procedure
Soak about 100 g of Soya beans n sufficient amount of
water for 24 hours.
Take out swollen Soya beans and grind them to a very
fine paste with a pestle-mortar.
Add about 250 ml of water to this paste and filter it
through a muslin cloth.
Clear white filtrate is Soya bean milk.
Compare its taste with buffalo milk.
Take 50 ml of buffalo milk in three beakers and heat the
beakers to 300,400 and 500 C respectively.
Add spoonful curd to each of the beakers and leave the
beakers undisturbed for 8 hours and curd is ready.
Similarly, take 50 ml of Soya bean milk in three other
beakers and heat the beakers to 300,400 and 500 C
respectively.
Add 1 spoonful curd to each of these beakers. Leave the
beakers 4 undisturbed for 8 hours and curd is formed.

OBSERVATIONS
Type of
milk

Beaker
no

Temperatu
re

Buffalo
milk

1
2
3

30 c
40 c
50 c

Cow
milk

1
2
3

30 c
40 c
50 c

Soya
Bean
milk

1
2
3

30 c
40 c
50 c

Quality
of
curd

Taste of
curd

Result
The best temperature for the formation of good quality and
tasty curd is as follows
Soya bean milk =
Cow milk
Buffalo milk

=
=

C
C
C

REFERENCE

www.google.com
www.icbse.com
www.wikipedia.com
Comprehensive Chemistry Practical

THANK YOU