Sushant Yadav
XII -C
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Roll no:-178
CERTIFICATE
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Mr. AJAY AGARHARI Mrs. Aradhana Shahi
INTRODUCTION…
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.
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4. However, when it is kept for a long time at a temperature of 35 ± 5 0C ,it becomes
sour because of bacteria present in air.
5. Research has refuted claims that soy affects bone mineral density.
6. 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 cow’s milk, though the amino acid profile
differ. It contains little digestible calcium as it is bound to the bean’s 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 absorbed.
10. Another setback regarding soy milk nutrition is the potential to trigger allergies..
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 life- threatening syndromes.
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Switch to Soy Milk for Weight Control!!
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.
MATERIALS REQUIRED
1. Beakers
2. Grinder and mixer
3. Measuring cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth
7. Burner
8. Soya milk
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PROCEDURE:-
1. About 150g of Soya beans is soaked in sufficient amount of water so
that they are completely dipped in it.
2. S wo llen S o ya b eans are taken o ut and grind the m to a very
fine p as te.
3. The paste is filtered through a muslin cloth; the clear white filtrate is 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°, 40°and 50°C respectively.
5. About ¼ spoonfuls curd is added to eac h o f the s e b eakers . T he
b eakers are left und is turb ed fo r 8hour and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three beakers and heated up to
30°, 40° and 50°C respectively. Again, about ¼ spoonfuls curd is added
to eac h o f thes e b eakers . T he b eakers are left und is turb ed fo r
8hour and curd is formed.
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OBSERVATION:-
2 400C
3 500C
5 400C
6 500C
RESULT:-
For buffalo milk, the best temperature for the formation of good quality and tasty
curd is 40-50 o C and for soya bean milk, it is 15-20. o C.
2. T he c urd fo rmatio n takes p lac e at a fas ter rate with inc reas e in
temp erature and in b o th typ e o f milk.
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4. If the soya milk is kept outside for more than 12 hours in a metal container it gets
spoiled.
BIBLIOGRAPHY:-
CONTENTS
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ACKNOWLEDGEMENT
AIM OF THE PROJECT
INTRODUCTION
MATERIAL REQUIRED
PROCEDURE
OBSERVATION
RESULT
BIBLIOGRAPHY
SESSION – 2017-18
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Civil Lines, Gorakhpur
CHEMISTRY
INVESTIGATORY PROJECT
ON
“Preparation of soya bean milk and its comparison with the
natural milk with respect to curd formation, effect of
temperature and taste,”
SIGNATURE……………
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