INTRODUCTION:-

Soymilk (also called soya milk, soymilk, soybean milk, or soy juice)
is a beverage made from soybeans. soy milk is a lactose
free, vegan alternative to milk; it is often used by people who
have an allergy or intolerance for dairy. Soy milk has lower
calcium and vitamin B content but is richer in iron
compared with cow's milk.

Soy milk contains about the same proportion of protein as cow's milk:

around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash.

The coagulated protein from soy milk can be made into Tofu, just as

dairy milk can be made into cheese.

According to popular tradition in China, soy milk was developed

by Liu An for medicinal purposes. This legend first appeared in

the 12th century in Bunco Gangmu, where the development of tofu

was attributed to Liu with no mention of soy milk. Later writers in

Asia and the West additionally attributed development of soy milk to

Liu An, assuming that he could not have made tofu without making

soy milk. Soy milk contains little digestible calcium because calcium is

bound to the bean's pulp.

COMPERISON CHART OF SOY MILK
AND NATURAL MILK:-

MILK SOY MILK

Source Mammal (usually cow or Soy beans

buffalo)
Lactose Contains lactose Lactose-free
Vegetarian Yes Yes
Vegan No Yes
Protein 3.22 g 3.27 g
Carbohydrates 5.26 g 6.28 g
Polyunsaturated 0.195 g 0.961 g
fat
Calcium 113 mg (11%) 25 mg (3%)
Magnesium 10 mg (3%) 25 mg (7%)
Thiamine (vit. 0.044 mg (4%) 0.060 mg (5%)
B1)
Saturated fat 1.865 g 0.205 g
Riboflavin (vit. 0.183 mg (15%) 0.069 mg (6%)
B2)
Potassium 143 mg (3%) 118 mg (3%)
Sodium 43 mg (3%) 51 mg (3%)
Energy 60 kcal 54 kcal
CONTEMNTS: MILK VS SOY MILK :-

1.Nutrition
2.Health benefits
3.Ecological impact

1. Nutrition

A cup of cow’s milk contains lactose (a sugar found only in

milk), 8.03 grams of protein and 11.49 grams of carbohydrates
and 8 grams of fat.

In comparison, soy milk contains no lactose, half the fat (4.7

grams), slightly more protein (10.98 grams) and less
carbohydrates (12.8 grams ) per cup. Soy milk naturally contains
much less calcium and vitamin B.

2. Health benefits

Milk is an excellent source of calcium, vitamin A and vitamin D,

which is essential for strong bones. It also contains casein and
protein.

Soy milk has more vitamin B and iron, than cow’s milk. It also
contains 42 times manganese. Soy protein reduces LDL
cholesterol (“Bad” cholesterol) and raise HDL cholesterol
 (“good” cholesterol). It contains more fiber than cow’s milk,
and flavones, which help to prevent cancer, heart disease.

3. Ecological impact

Using soybeans to make milk instead of raising cows may be

ecologically advantageous, because the amount of soy that could be

grown using the same amount of land would feed more people than if

used to raise cows. Cows require much more energy in order to produce

milk, since the farmer must feed the animal, which can consume up to

24 kilograms of food in dry matter (DM) basis and 90 to 180 liters

(25 to 50 gallons) of water a day, producing an average of 40

kilograms of milk a day.

 ADVANTAGES

1. Improve Lipid Profile

The most important attribute of soy milk is its ability to improve your

blood lipid profile. Unlike dairy milk, which is high in saturated fat and

cholesterol, soy milk fat is mostly unsaturated with zero cholesterol. The

monounsaturated and polyunsaturated fatty acids in soy can inhibit

the transport of cholesterol into your blood

stream. Studies have shown that regular intake of soy can significantly lower

you blood concentrations of triglyceride and low density lipoproteins (LDL) and

raise the level of high density lipoproteins (HDL). This combined effect

makes soy milk an ideal drink if you have high cholesterol or have a family

history of coronary heart diseases.

2. Strengthen Blood Vessel Integrity

The omega-3 and omega-6 fatty acids as well as the powerful

antioxidants in soy can effectively protect your blood vessels from

lesions and hemorrhage. These compounds bind to the blood vessel lining

and defend your lining cells from free radical attacks and cholesterol

deposits. The binding of these nutrients also improve the fluidity and

flexibility of your blood vessels.

3. Promote Weight Loss

Soy milk is naturally lower in sugar content than regular milk. Cow's
milk has about 12 grams of sugar per cup as opposed to only 7

grams in soy milk. In addition, the monounsaturated fatty acid in soy

milk can inhibit your intestinal absorption of fat, which is another great
advantage for weight loss. Drinking soy milk also gives you an extra
dose of fiber, keeping your feeling fuller for longer time.

4. Prevent Postmenopausal Syndromes

During menopause, a woman’s natural production of estrogen drops to a

minimum. The sudden reduction of estrogen creates a number of health
problems for postmenopausal women. Postmenopausal women have higher
risks of heart disease, diabetes and obesity. The phytoestrogen in soy
is an effective estrogen replacement. Regular intake of soy is a great
way to prevent and alleviate these postmenopausal syndromes.
5. Prevent Osteoporosis

Osteoporosis is another age and hormone related disease. The

phytoestrogen in soy can help accelerate calcium absorption by your
body and prevent the loss of bone mass.
 DISADVANTAGES

1. The University Of Maryland Medical Centre notes that soy foods are

safe for most people. The exceptions are those who have soy

allergies and recent breast cancer patients. Because soy products,

including soy milk, contain chemicals similar in structure to estrogen,

a diet rich in soy might pose a health risk if you've recently had

breast cancer, which is sometimes sensitive to estrogen. As a

result, further research is needed to determine soy's safety after

breast cancer.

2. However, some types of soy milk do have a major nutritional

disadvantage because of their added sugar content. Added sugars

boost your calories without offering nutritional value, and increase

your risk of cardiovascular disease. Select unsweetened soy milk to

minimize added sugar -- it contains just 1 gram of naturally occurring

sugars and no added sugar.

 USES OF SOYMILK

Soy milk is used in many kinds of Japanese cuisine, such as in

making Yuba as well as sometimes a base soup for anemone.

In Korean cuisine, soy milk is used as a soup for making kongguksu, cold
noodle soup eaten mostly in summer.

Soy milk is also used in making soy yogurt, soy cream, soy kefir and soy
based cheese analogues.

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.
 PREPRATION

Soy milk can be made from whole soybeans or full-fat soy flour. The
dry beans are soaked in water overnight or for a minimum of 3 hours or
more depending on the temperature of the water. The rehydrated beans
then undergo wet grinding with enough added water to give the desired
solids content to the final product. The ratio of water to beans on a
weight basis should be about 10:1. The resulting slurry or purée is
brought to a boil in order to improve its nutritional value by heat
inactivating soybean inhibitor, improve its flavor and to sterilize the
product. Heating at or near the boiling point is continued for a period of
time, 15–20 minutes, followed by the removal of an insoluble residue
(soy pulp fiber or okara) by filtration.

There is a simple yet important difference between traditional Chinese

and Japanese soy milk processing: the Chinese method boils the
filtrate (soy milk) after a cold filtration, while the Japanese method
boils the slurry first, followed by hot filtration of the slurry.

The latter method results in a higher yield of soy milk but requires the
use of an anti-foaming agent or natural de-foamer during the boiling
step. Bringing filtered soy milk to a boil avoids the problem of foaming.
It is generally opaque, white or off-white in color, and approximately
the same consistency as cow's milk.

In 1967, experiments at Cornell University and the New York State

Agricultural Experiment Station at Geneva, NY led to the discovery that
paint-like, off-flavors of traditional soy milk can be prevented by a
rapid hydration and grinding process of dehulled beans at temperatures
above 80 °C. The quick moist heat treatment inactivates the LOX
(Lipoxygenase) enzyme before it can have a significant negative effect
on flavor. All modern soy milks have been heat treated in this manner to
destroy LOX.

Normal mature soybeans actually contain three LOX enzymes (SBL-1,

SBL-2, and SBL-3) that influence undesirable flavor development. One
or more of these enzymes have recently (1998) been removed genetically
from soybeans yielding soy milk with less cooked beany aroma and flavor
and less astringency.
 SOY YOGURT

Soy yogurt, (Soya yoghurt in British English), is yogurt prepared using

soy milk, yogurt bacteria, mainly Lactobacillus and Streptococcus
thermopiles and sometimes additional sweetener, like fructose, glucose,
or raw sugar. It is suitable for vegans, as the bacteria for shop-bought
soy yogurt are usually not grown on a dairy base.

Soy yogurt can be prepared at home using the same method as dairy
yogurt . One tablespoon of sugar per 1 liter of unsweetened soy milk
may be added to promote bacterial fermentation. Soy milk on its own
lacks the lactose (milk sugar) that is the basic food for the yogurt
bacteria.

Soy yogurt may have a slight beany soy taste when made directly from
freshly prepared soymilk, but this is less pronounced in shop-bought soy
yogurt and in soy yogurt made from commercial soy milk.

Soy yogurt contains less fat than yogurt made with whole milk. This
amounts to about 2.7% (the same percentage as soy milk), versus
3.5% in dairy yogurt. However, dairy yogurt can be made with 2%,
1%, or fat-free milk, and these cases, it is lower in fat than soy
yogurt.
 CURD

Buffalo/cow curd (in Hindi - "Dahi") is a traditional and nutritious dairy

product prepared by buffalo/cow milk and it is popular throughout the
south Asian countries such as India, Sri Lanka, Nepal, etc. Mostly clay
pots are used as packaging material for Buffalo curd.

Buffalo/cow curd is obtained by curdling (coagulating) buffalo milk

using microbial activities. In this process lactose in buffalo milk is
converted in to lactic acid using several micro-organisms. Several
micro-organism species are involved in the fermentation such as
Streptococcus lactic, Streptococcus diacetylactis, Streptococcus
cremoris, Lactobacillus bulgaricusand and Streptococcus thermopiles.

Buffalo curd has a higher nutritional value of protein, fat, lactose,

minerals and vitamins. It should have 7.5% of milk fat, 8.5% of milk
solids and 4.5% of Milk acid (lactic acid). Quality of the curd is
totally depend on the starter culture. Fermentation also develops the
characteristic flavor and color of the product.
 EXPERIMENT
AIM:-

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

APPARATUS:-

Pestle and mortar, beaker, measuring cylinder, tripod

stand, thermometer, tea spoon, muslin cloth.

CHEMICALS:-

Soybean milk and buffalo’s milk.

PROCEDURE:-

1. Prepare soymilk by above procedure.

2. Preparation of curd from soybean milk:- Take 20mL of soybean

milk in three beakers, labeled as A,B and C. Heat the beakers
30◦C, 40◦C and 50◦C respectively. Add ¼ tea spoon full of curd to
each beaker. Mix the contents with a glass rod and allow the
beakers to stand undisturbed for 8 hours. Observe the changes
and record them.
 3. Preparation of curd from buffalo’s milk:- Take 20mL of buffalo’s
milk in three beakers, labeled as D,E and F. Heat the
beakers 30◦C, 40◦C and 50◦C respectively. Add ¼ tea spoon full
of curd to each beaker. Mix the contents with a glass rod and
allow the beakers to stand undisturbed for 8 hours. Observe the
changes and record them.

OBSERVATIONS:-

Volume of milk taken = 20mL

Time given for curd formation = 8 hours

Type of Beaker No. Temperature Quality of Taste of

milk curd curd
Soybean
milk A 30◦C …………………… ……………………….

B 40◦C …………………… ……………………….

C 50◦C …………………… ……………………….

Buffalo’s
milk D 30◦C …………………… ……………………….

E 40◦C …………………… ……………………….

F 50◦C …………………… ……………………….

RESULT:-

For soybean milk, the best temperature for the formation of good quality
◦
and tasty cord = ……………………… C.
◦
and for buffalo’s milk = ………………………… C.

CONCLUSION:-

1. In buffalo’s milk (natural milk), higher the temperature more rapid is

the fermentation of lactose into lactic acid which impart a sour taste to
the curd.
2. Higher the temperature, faster is the curd formation both in case
of buffalo’s milk as well as in soybean milk.
Topic:- “PREPARATION OF SOYABEAN MILK AND ITS
COMPARISON WITH THE NATURAL MILK RESPECT TO CURD
FORMATION, EFFECT OF TEMPERATURE ETC.”
th
IN PARTIAL FULFILLMENT OF CLASS 12 CHEMISTRY
AS PER THE CIRCULAR OF 2015-16.

Submitted To:- Submitted By:-

Mam’ Pavitra savita Ravi sharma

12th
 CONTENTS
TOPIC:-

1. Acknowledgement
2. Introduction
3. Comparison between soymilk and
buffalo’s milk
4. Advantages
5. Disadvantages
6. Use of soymilk
7. Preparation
8. Soy yogurt
9. Curd
10. Experiment