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I express my sincere gratitude to Dr. NIRENDRA DIWEDI, Principal,

Jagran Public School, Lucknow for his support in the preparation of
the project.

I gratefully acknowledge the guidance given by our project

Geetam 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, effect of

temperature and taste,
to me and also for her encouragement in complementing the
I also want to acknowledge my mother for her support in making
soya milk.
Our lab attendant Mr. Ramayana for helping me out carrying out
other chemical tests.

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Board roll no:-

This is to certify that the project report completed by
AYUSH PARASHAR 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 ,JAGRAN PUBLIC SCHOOL ,
LUCKNOW is according to the specification prescribed
by CBSE , New Delhi.

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Mrs. Geetam singh

Dr. Nirendra Diwedi

Project coordinator


HOD of chemistry





of soya bean milk and its

comparison with the natural milk with respect to
curd formation, effect of temperature and taste.

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.

However, when it is kept for a long time at a

temperature of 35 50C ,it becomes sour because of bacteria
present in air.
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Research has refuted claims that soy affects bone

mineral density.


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 cows milk, though the
amino acid profile differ. It contains little digestible calcium as it is
bound to the beans pulp, which is indigestible by humans. So as
to counter this, many manufacturers enrich their product with
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
10. Another setback regarding soy milk nutrition is the potential to
trigger allergies. Just like the milk protein casein, soy proteins can
also lead to anaphylactic reactions, and these occurrences are
more prevalent and more severe in children than in adults.
Children who are sensitive to soy can 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 lifethreatening syndromes.

Drink Soy Milk to Protect Your

1. Elderly and heart patients are most suited to use soy milk as a
dairy alternative. Whole milk contains a significant amount of
saturated fat and cholesterol which increase the risk of plaque
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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 dose of heart-healthy
monounsaturated and polyunsaturated fatty acids that can
effectively reduce your blood cholesterol level. The phytosterols
in soy milk can further improve your heart conditions by
controlling your blood pressure and preventing cholesterol
absorption in your intestines. 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.

Switch to Soy Milk for Weight

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 for natural
suppression of your appetite. Additionally, the monounsaturated
fatty acids can inhibit fat absorption during digestion and reduce
the chance of fat storage.

1. Beakers
2. Grinder and mixer
3. Measuring cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth
7. Burner


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PROCEDURE:1. About 150g of Soya beans is soaked in suffi cient amount

of water so that they are completely dipped in it.
2. S w o l l e n S o y a b e a n s a re t a ke n o u t a n d g r i n d th e m
to a v e r y fi n e p a s t e .
3. The paste is fi l t e r e d
through a muslin
cloth; the
c l e a r w h i t e fi l t r a t e i s
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, 40and 50C
5. About spoonfuls curd is added t o e a c h o f t h e s e
b e a ke r s . T h e b e a ker s a re l e ft u n d i s t u r b e d f o r 8 hour
and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three beakers and
heated up to 30, 40 and 50C respectively. Again, about
spoonfuls curd is added t o e a c h o f t h e s e b e a ke r s . T h e
b e a ke r s a re l e ft u n d i s tu r b e d f o r 8 hour and curd is

OBSERVATION:Type of milk

Beaker no


Cow milk




Soya bean



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Quality of

Taste of curd

RESULT:For buffalo milk, the best temperature for the formation of good
quality and tasty curd is. o C and for soya bean milk, it is .

1. Natural milk is sweet in taste while soya bean milk is sour.

2 . T h e c u rd f o rm a t i o n
p l a c e a t a f a s t e r r a t e w i t h i n c re a s e
t e m p e r a t u re a n d i n b o t h t y p e
3. In natural milk,
fermentation take place
a higher temperature,
to formation of larger amount
Acid which imparts of sour taste.

t a ke s
o f milk.
faster at

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.
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3. Wikipedia, the free encyclopedia

4. Scribd.

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