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Karan Project

This document summarizes a student's chemistry project on preparing soy milk and comparing it to natural milk. The student soaked soybeans to make soy milk, then took buffalo milk and soy milk and heated them to different temperatures to observe curd formation. The best temperature for curd formation was found to be 30°C for buffalo milk and 40°C for soy milk. Soy milk was observed to be sourer than buffalo milk but produced a more watery curd at higher temperatures. The project concluded the properties of milk curdling differ between soy and natural buffalo milk depending on temperature.

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Sem K Daimari
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56 views12 pages

Karan Project

This document summarizes a student's chemistry project on preparing soy milk and comparing it to natural milk. The student soaked soybeans to make soy milk, then took buffalo milk and soy milk and heated them to different temperatures to observe curd formation. The best temperature for curd formation was found to be 30°C for buffalo milk and 40°C for soy milk. Soy milk was observed to be sourer than buffalo milk but produced a more watery curd at higher temperatures. The project concluded the properties of milk curdling differ between soy and natural buffalo milk depending on temperature.

Uploaded by

Sem K Daimari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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CERTIFICATE

This is certify that …………………..of class XII(Science)


Roll no-………………….
Has successfully completed the project work on
Chemistry for class (XII) practical examination for
the
CBSE in the year 2022-2023.

Sign of external Sign of sub teacher

Sign of principal
PREPARATION OF SOYMILK

PREPARED BY GUIDED BY -
…………………………. MR. SACHIN KR
ROLL NO -…………. (PGT CHEMISTRY)
INDEX
SL.NO CONTENTS PAGE NO
1. Bona fide certificate
2. Acknowledgement
3. AIM
4. Introduction
5. Material required
6. Procedure
7. Observation
8. Result
9. Glimpse from the experiment
10. Bibliography

ACKNOWLEDGEMENT
The successful completion any task would be
incomplete without mentioning the names of those
who helped to make it possible. I take this
opportunity to express my gratitude in few words
and respect to all those who helped me in the
completion of this project.
It is my humble pleasure to acknowledge my deep
sense of gratitude to my chemistry teacher Mr.
Sachin Kumar, for his valuable support, constant
help and guidance at each and every stage, without
which this project would not have come forth. I also
register my sense of gratitude to our principle, Mr.
RP Tiwari , for his immense encouragement that has
made this project successful. I would like to thanks
my friends for encouraging me during the course of
this project. Last but not the least, I would like to
thanks CBSE for giving us the opportunity to
undertake this project.

AIM OF THE EXPERIMENT


Preparation of soya bean milk and its comparison
with the natural milk with respect to curd
formation, effect of temperature and taste.
INTRODUCTION
1. Soya milk contains about the same proportion of protein
as cow’s milk around 3.5% also 2% fats, 2.9%
carbohydrate.
2. Natural milk is opaque white fluid secreted by the
mammary glands of the female mammals and its main
constituents and proteins, carbohydrate, minerals,
vitamins, fats and water and are completely balanced diet.
3. Fresh cow/buffalo milk sweetish in taste while soya milk is
sour in taste.
4. However, when it is kept for a long time at a temperature
of (35+5)* it becomes sour because of bacteria in air.
5. Research has refuted claim that soya affects bone mineral
density.
6. This bacteria converts lactose of milk starts separating out
as precipitate .
7. When the acidity in milk is sufficient and temperature is
around 36*C, it forms semi-solid called curd.
8. Soya 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
indigestible by humans. So as to counter this, many
manufacturers enrich their product with calcium
carbonate available to human digestion.
9. Soya milk is, by nature, much lower in calcium compared
to cow’s milk. Even calcium fortify soya milk loses to cow’s
milk in term of the ease absorption. The lactose in cow’s
milk catalyses calcium uptake in the intestine, so that
more calcium can be absorbed.
10. Another setback regarding soya milk nutrition is the
potential to allergies. Just like the milk protein casein, soya
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 soya
can exhibit allergic symptoms such as hives, swelling and
diarrhea if they drink soya milk. In more serious cases,
they can have breathing difficulties and other life
threatening syndromes.

DRINK SOYA MILK TO PROTECT YOUR HEART


Elderly and heart patients and most suited to use soya milk as a
daily alternative. Whole milk contains a signification amount of
saturated fat and cholesterol which increases the risk of plaque
formation and heart disease skim milk thus not have this
problem but it is watery and much less appetizing. Soya milk is
naturally cholesterol free with an extra doss of heart healthy
monounsaturated and poly unsaturated fatty acids that
effectively reduce your blood cholesterol level. The
phytosterols in soya milk can further improve your heart
conditions by controlling your blood pressure and preventing
cholesterol absorptions in your intestines. Studies have shown
that drinking soya milk can lower your risk for atherosclerosis
and strokes making them an effective in prevention and
treatment of heart disease.

SWITCH TO SOYA MILK FOR WEIGHT CONTROL


Each cup of plane soya milk contains 7 grams of sugar and 80
calories. Soya milk also contains fibre which is not present in
dairy milk the extra fibre makes soya milk more filling for
natural suppression of your appetite. Additionally, the
monounsaturated fatty acids can inhibit fat absorption during
digestion an reduce the chance of fats storage.
FAT 3.7% CASEIN 2.8%

MILK PROTEIN 3.3%


WHEN PROTEIN 0.9%

CARBOHYDRATES
MATERIAL
(LACTOSE) 4.8% REQUIRED
 Beaker
 Pestle and mortar
 Measuring cylinders
 Glass – rod
 Tripod stand
 Thermometer
 Muslin clothes
 Burner
 Soya beans
 Buffalo milk
 Fresh curd

PROCEDURE
A. PREPARING SOYA MILK
1. Soak about 100g 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 pestle mortar.
3. Add about 250ml of water to this paste filter it through a
muslin cloth.
4. Clear white filtrate is soya bean milk. Compare its taste with
buffalo milk.
B. CURD PREPARATION AT DIFFERENT
TEMPERATURE
1. Take 50ml of buffalo milk in 3 beakers an heat the beakers
to 300*C, 400*C and 500*C respectively.
2. Add a spoon full curd to each of the beakers and leave the
beakers undisturbed for 8hours till the curd is ready.
3. Similarly, take 50ml of soya bean milk in three other beakers
and heat the beakers 300*C, 400*C and 500*C respectively.
4. Add a spoon full of curd to each of these three beakers.
5. Leave the beakers undisturbed for 8hours and wait till curd
is formed.

FLOW CHART FOR THE PREPARATION OF


SOYA MILK
RAW SOYBEAN
SOAKING

SOAKED
SOYBEAN
DRAINING
RINSING

BLENDING

RAW SOYMILK

FILTERING

FILTERED SOYMILK

ADD WATER IN THE


RATIO OF 1:3

SOYMILK
Types Beaker Temperature Quality Taste of
of no. of curd curd
milk
Buffalo 1 30* Perfectl Sour
milk y dense,
semi
dense
2 40* Liquid Less
type sour
3 50* Highly Taste
liquid less
Soya 1 30* Almost Sour but
bean semi less than
milk solid buffalo
milk
2 40* Little Sour
watery
3 50* Highly Tasteles
watery s
OBSERVATION

RESULT
 FOR BUFFALO MILK,THE BEST TEMPERATUE FOT THE
FORMATION OF GOOD AND TASTY CURD IS 30*C AND
FOR SOYA MILK IT IS 40*C.
1. Natural milk is sweet in taste while soya milk is sour.
2. The curd formation takes at faster rate with increase
in temperature in both of milk.
3. In natural milk, fermentation takes place at a higher
temperature leading to formation of larger amount of
lactic acid which imparts of sour taste.
4. If the sour milk is kept outside for more than 12 hours
in a metal container it gets spoiled.

BIBLIOGRAPHY

 Practical chemistry book -12


 Wikipedia
 www.milkworld.com
 Comprehensive practical chemistry-xii
 N.C.E.R.T. chemistry book.

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