CHEMISTRY INVESTIGATORY PROJECT

TOPIC: PREPARATION OF SOYABEAN

MILK
SUBMITTED BY:
SUBMITTED TO:

REG. No.:

ACKNOWLEDGEMENT

INDEX

INTRODUCTION
Soy milk is a plant based drink produced by soaking
dried soybeans and grinding them in water.
A traditional staple of East Asian cuisine, soy milk is a stable
emulsion of oil, water and protein. Soy milk can be produced at
home using a soy milk machine.
Soymilk (doujiang) originated in China, probably during the
early Han dynasty (202 BCE to 9 CE), after the
rotary millstone was introduced and became widely used to
grind wheat. According to legend, Liu An developed soy milk
for his old, ill mother; no historical evidence supports the
legend. It did not become widely used in China until the 1800s,
when it was discovered that extended heating made it taste
better and easier to digest.
Soymilk was introduced to the US market by Vitasoy in 1979;
the first domestic manufacturer of soymilk was Sunrich Food
Group, which introduced its products in 1985.
There is a certain amount of confusion prevalent when it comes
to beverages named soy beverage, soy drink or soy milk
respectively. This is caused by several factors:
The agricultural traditions or laws in many countries require that
only milks sourced from certain lactating animals are legally
allowed to be named milk when sold commercially, often
only cow's milk is allowed to be named milk on the packaging,
and any other milks must state the name of the respective
animal (goat milk, sheep milk etc.). This leads the
manufacturers of plant milks to name their
products beverage or drink instead, invent fantasy based
names, or omit the name entirely in favour of descriptive
packaging.
In some countries soy milk has been named soy bean
beverage or soy drink for centuries, and the native population

may not respond well to Western influence over the naming of

their own traditional heritage foods. Therefore, a preference or
competition of soy drinks versus soy milks may exist.
In countries where traditional soy based beverages have
existed for a long time, and are named beverage or drink, and
yet also new, often more expensive and seemingly higher
quality, and therefore sought after, types of foreign soy
beverages named milk are imported, the manufacturers of the
suddenly less popular drinks may claim that their products
would be the only ones with certain nutritional or dietetic
benefits, to increase their marketability (lower in fat, higher in
nutrients etc.). However both types are just the same milky type
soy bean based beverages, only produced, filtered and
packaged in slightly different ways (as all of them have a milky
look and taste, and are made almost entirely of soy beans and
water), so each type can have the same benefits or
disadvantages. It depends on the preferences of the customer
to choose the favourite type, after comparing the pricing,
reading the nutritional information on the packaging, and tasting
of samples, as any type of well made soy beverage, soy
drink or soy milk can be very healthy, nutritious and delicious.
Due to worldwide market globalization different types of soy
beverages, soy drinks and soy milks may be available to
consumers in a country, without enough background
information being available at the same time, or lower
educational levels of the population leading to
misunderstandings, which can contribute to confusion, and
different urban legends or popular word of mouth tales
replacing the actual facts and information.

THEORY
Natural milk is an opaque white fluid secreted by the
mammary glands of female mammal.
The main constituents of natural milk are
carbohydrates, proteins,
minerals, vitamins, fats and water and are a complete
balanced diet.
Fresh milk is sweetish in taste. However, when it is kept
at a temperature 35oC it becomes sour because of
bacteria present in air.
These bacteria separate the lactose of milk as a
precipitate.
When the acidity in milk is sufficient and temperature is
around 36oC, it forms semi-solid mass called curd.
Soya bean milk is made from soya beans.
It resembles natural milk.
The main constituents of soya bean milk are proteins,
carbohydrates, vitamins, fats and minerals.
It is prepared by keeping soya beans dipped in water
for sometime.
The swollen soya beans are then crushed to a paste
which is then mixed with water.
The solution is filtered and the filtrate is soya bean
milk.

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

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 in 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
undisturbed for 8 hours and then curd is formed.

OBSERVATION
Type of
milk
Buffalo
milk
Soya bean
milk

Beaker No.
1.
2.
3.
4.
5.
6.

Temperature Quality of
curd
o
30 C
40oC
50oC
30oC
40oC
50oC

Taste of
curd

RESULT