Chemistry Project on Preparation of Soyabean Milk

Chemistry Project on Preparation of Soyabean Milk and Its Comparison with Natural Milk

Name: Hiren P Patel School: Atomic Energy Central School Roll No.: 07 Class: XII-B (Science) Session: 2009-2010 Teacher: Mr. R K Sawhney

---

I selected this project as a part of my studies, titled “Preparation of Soyabean Milk and Its Comparison with Natural Milk”.

As a gratitude, I convey my sincere thanks to Mr. R K Sawhney and Lab Assistant Smt. Raksha Pandya who was the constant guide during the period of study and without whose help it would not have been possible to complete this project.

---

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

Theory

• Natural milk is an opaque white fluid secreted by the mammary glands of female mammals.
• The main constituents of natural milk are proteins, carbohydrates, minerals, vitamins, fats and water, and it is a complete balanced diet.
• Fresh milk is sweetish in taste.
• When it is kept for a long time at a temperature of 35 ± 5°C it becomes sour because of bacteria present in air.
• These bacteria convert lactose of milk, which then starts separating out as a precipitate.
• When the acidity in milk is sufficient and temperature is around 36°C, it forms a semi-solid mass called curd.
• Soya bean milk is made from soya beans and resembles natural milk.
• The main constituents of soya bean milk are proteins, carbohydrates, fats, minerals and vitamins.
• It is prepared by keeping soya beans dipped in water for some time.
• 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.

Materials Required

Apparatus: Beakers, pestle and mortar, measuring cylinder, glass rod, tripod stand, thermometer, muslin cloth, burner.

Chemicals: Soya beans, buffalo milk, fresh curd, distilled water.

Procedure

1. Soak about 100 g of soya beans in sufficient amount of water for 24 hours.
2. Take out swollen soya beans and grind them to a very fine paste with a pestle and mortar.
3. Add about 250 ml of water to this paste and filter it through a muslin cloth.
4. The clear white filtrate is soya bean milk. Compare its taste with buffalo milk.
5. Take 50 ml of buffalo milk in three beakers and heat the beakers to 30°C, 40°C and 50°C respectively.
6. Add one spoonful of curd to each of the beakers and leave them undisturbed for 8 hours until curd is ready.
7. Similarly, take 50 ml of soya bean milk in three other beakers and heat the beakers to 30°C, 40°C and 50°C respectively.
8. Add one spoonful of curd to each of these beakers. Leave the beakers undisturbed for 8 hours until curd is formed.

Observation

Type of Milk	Beaker No.	Temperature	Quality of Curd	Taste of Curd
Buffalo milk	1	30°C
Buffalo milk	2	40°C
Buffalo milk	3	50°C
Soya bean milk	4	30°C
Soya bean milk	5	40°C
Soya bean milk	6	50°C

Result

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