NARAYANA E-TECHNO SCHOOL

(RECOGNISED BY GOVT OF INDIA AFFILIATED TO CBSE BOARD, NEW DELHI)

PROJECT REPORT
PREPARATION OF SOYBEAN MILK AND ITS COMPARISON WITH
NATURAL MILK

ROLL NO :
NAME : AYUSH RAMESH.P
CLASS : XII
SUBJECT : CHEMISTRY
SUBJECT CODE : 043
PROJECT GUIDE : MR. MADDURU SASI KUMAR,
NARAYANA E-TECHNO SCHOOL
KAVERI LAYOUT, YELAHANKA,
BANGALORE-560064, KARNATAKA
 CERTIFICATE

This is to certify that candidate AYUSH RAMESH.P,

Roll No: ________has successfully completed the project Work
entitled the PREPARATION OF SOYBEAN MILK AND ITS
COMPARISON WITH NATURAL MILK
Subject: CHEMISTRY (043) laid down in the regulations of
CBSE for the purpose of Practical Examination in Class XII to
be held in Narayana School Yelahanka on _____________

Mr. Madduru Sasi Kumar

CHEMISTRY TEACHER

EXAMINER:

NAME: __________
SIGNATURE:
 ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my Chemistry Teacher
Mr. Madduru Sasi Kumar for his able guidance and support in completing this
project.

I would also like to extend my gratitude to our Principal Mr. PRASANNA KUMAR
for providing me with all the required facilities.

Secondly, I would also like to thank my parents and friends who helped me a lot
in finishing this project within the limited time. Just because of them I was able
to create my project and make good and enjoyable experience.

Thanks again to all who helped me during the project.

 index
1) Introduction
2) Manufacturing process
3) Nutrition and health information
4) Aim
5) Material required
6) Theory
7) Procedure
8) Observation
9) Result
10) Conclusion
11) Bibliography
INTRODUCTION
Soy milk, also known as soya milk or soymilk, is a plant-based drink
produced by soaking and grinding soybeans, boiling the mixture, and
filtering out remaining particulates. It is a stable emulsion of oil, water,
and protein. Its original form is an intermediate product of the
manufacture of tofu. Originating in China, it became a common beverage
in Europe and North America in the latter half of the 20th century,
especially as production techniques were developed to give it a taste and
consistency more closely resembling that of dairy milk. Soy milk may be
used as a substitute for dairy milk by individuals who are vegan or lactose
intolerant.
Soy milk is a high protein, iron-rich milky liquid produced from pressing
ground, cooked soybeans. Creamy white soy milk resembles cow’s milk but
in fact differs from its dairy counterpart in a number of ways. Not only it is
higher in protein and iron content, but it is cholesterol-free, low fat, and
low sodium. It is, however, lower in calcium and must be fortified with
calcium when given to growing children. Those who are allergic to cow’s
milk or are unable to digest lactose, the natural sugar found in cow’s milk,
find soy milk easy to digest since it is lactose-free. Those who are calorie-
conscious can purchase reduced fat soy milk (called lite soy milk) but this
is often lower in protein as well. Some do not enjoy the taste of original soy
milk, so manufacturers now offer flavored soy milk. Soy milk can be
substituted for milk in nearly any recipe. Those who merely want to boost
protein intake often add powdered soy milk to other beverages, others find
it economical to purchase it in powder form and then make soy milk when
they add water to the powder. Children under one year of age should be
given a formula of soy milk specifically developed with their nutritional
needs in mind. Soy milk requires only soybeans and water (and steam) for
its creation. Soy milk is nearly always fortified with calcium, vitamins D,
and certain B vitamins. Highly concentrated flavorings, such as vanilla,
carob, chocolate, and almond are often added to the finished product.
MANUFACTURING PROCESS:
The soybean is a low acid food and as such, is a good host for the
breeding of harmful bacteria. Thus, the manufacturing process is
"aseptic," meaning that at a certain point in its production, the soy
milk is sealed off from any air because it might introduce dangerous
bacteria into the product. The development of successful, affordable
aseptic production of soy milk has been of tremendous importance in
the mass production of this beverage. The initial phases of the
production of soy milk do not have to be sealed off to air; only later
does this happen.

Procuring the raw materials

 1 Soy milk manufacturers very often work directly with farmers so that
the kind of soy bean that produces good soy milk is grown (one
manufacturer gives the farmers the seeds for the soybeans they require).
Generally soy milk producers seek large soybeans called clear hylem.

Once the soybeans are harvested and brought to the plant, the beans are
cleaned in a grain elevator or bin on or off premises. The process may
begin with the blending together of four to six tons of soybeans at one
time. Some factories have two or more production lines running at one
time, and thus use several tons of soybeans in a day.

De-hulling
 2 The soybeans are steamed and split in half. This loosens the hull on the
bean. A vacuum sucks off the hulls.

Invalidating the indigestible

enzyme
 3 Next, soybeans must be cooked in order to invalidate, or counteract, a
specific enzyme which makes them indigestible to humans. This cooking
occurs in the Enzyme Invalidator, in which the de-hulled soybeans are
cooked using high pressure, Water, and high temperature (creating very
hot live steam) to invalidate that enzyme.
Rough grinding
 4 The cooked soybeans then fall into the first rough grinder or mill. Water
is added to the machine and the bean pieces are roughly ground in this
first milling.

Finer grinding
 5 Although they have been ground once, the cooked soybeans are still
rather coarse. Thus, the fine grinder further pulverizes the bean pellets
into small particles. The hot slurry is white in color with minuscule
particles of insoluble soybean particles.

Extracting
 6 A large centrifuge is then used to extract the tiny bits of soybean that
are insoluble and cannot be included in the finished product. These
particles are separated from the soy milk slurry using a centrifuge. A
rubber roller presses the soy milk slurry against the surface of a drum
within the centrifuge, forcing the liquid inside the drum while the fibers
remain on the outside of the drum. The drum is then scraped of these
fibers.

These soybean fibers are physically removed from the production process
at this time. This waste soy fiber is called okara and it resembles mashed
potatoes. A separate process dries the okara for use other than human
consumption. The fiber-less soy liquid is raw soy milk at this point and is
referred to in the industry as Jun.

Blending
 7 The Jun is injected into large tanks and flavorings, sugar, and vitamins
are mixed separately in smaller tanks. Ingredients of the smaller tank are
infused into the larger tanks, thus blending the flavors with the raw milk.

Aseptic sterilizing
 8 At this point, it is essential that the jun be sealed within the equipment
until the end of the manufacturing process (including packaging) in order
to keep out air and ambient bacteria and germs that can grow in low-acid
soy milk. Sterilization occurs with pressure and very hot temperatures
within a vacuum for a short period of time.
Homogenizing
 9 From the sterilizer, the hot milk is sent to the homogenizer. This breaks
down the fat particles and prevents them from separating from the rest of
the mixture. In the homogenizer, which is essentially a high-pressure
piston pump, the is blended as it is drawn into the pump cylinder and then
forced back out in a repetitive motion.

Cooling
 10 Next, the hot milk is piped to the cooling tank. Here, the hot milk
passes next to cold plates that lower the temperature of the soy milk to
room temperature.

Storing
 11 The cooled milk is sent to the aseptic (sealed) tanks and held here in
preparation for packaging. Here, the soy milk is refrigerated, pressurized,
and sealed to ensure no bacterium thrives in the milk.

Packaging
 12 A very important part of the production is the aseptic packaging of the
product. Packaging machines have been developed for this product that is
able to mechanically package the product without exposing it to air. The
cooled milk is sent to this packaging machine which has a ribbon of flat
packaging (cardboard) threaded into it. As the milk runs through the
machine, the packaging surrounds the milk and a cutter cuts through the
cardboard packaging and the milk, simultaneously folding the package
and sealing the milk within it. A machine glues a plastic spout onto the
sealed package. From here, the product is sent to an automatic sorter that
packs a case and places it on a pallet. A modern factory is able to produce
as many as 18,000 packages of soy milk in an hour.
TRADITIONAL METHOD
Soymilk is traditionally made by soaking soybeans in water
overnight, then grinding the beans with water added during
grinding. Alternatively, full fat flakes, grits, or flour can be used to
produce the soymilk slurry. The resulting slurry is boiled and stirred
for 1–30 min. This heating step improves the nutritional value of the
milk and improves the flavor. Heating also increases the shelf-life of
the milk by reducing its microbial load. The heated slurry is then
filtered through a cloth or nylon bag to separate the indispensible
fiber residue from the soymilk. The resulting soymilk may then be
flavored, if desired. Then the resulting filtrate should be boiled for a
few minutes.
NUTRITION AND HEALTH INFORMATION:
 Possess higher amount of proteins, unsaturated fatty
acids, iron and vitamin B1
 Lactose free- Can be consumed by lactose intolerant
infants and adults
 A refreshment beverage in addition to its highly nutritive
value
 Cholesterol free and rich source of phytochemicals
 Soya milk is also used for the preparation of various other
foods including tofu, the most popular soya food

Regularly drinking soy milk may improve your cholesterol levels,

reduce high blood pressure, fight inflammation, and support weight
loss or weight maintenance. A few downsides to consider are a higher
cost compared with cow's milk and the added sugar content of
flavored varieties.

Soy is a good source of low-fat and plant-based protein. It is

cholesterol-free, has less saturated fat than cow’s milk and lowers the
LDL in the body. Cow’s milk, on the other hand, has more calcium
than natural soy. Calcium, as we know, helps to build bones and
prevents osteoporosis. Cow’s milk also contains more vitamins, such
as vitaminB12 and vitamin D.
SOYMILK VS NATURAL MILK
(NUTRITION)

Nutrient Soy milk Milk

Low
Fortified (High
Full fat,
Per 250ml Natural calcium, reduced
cream high
sugar)
calcium

Energy
143 143 175 110
(kcal)

Protein (g) 10 10 8.3 8.8

Fat (g)
5.5 3.8 10.6 2.5
Saturated
(0.8) (1) (6) (1)
fat (g)

Cholesterol
0 0 29 63
(mg)

Calcium
63 500 280 500
(mg)
AIM:
Preparation of soya bean milk and its comparison with the
natural milk with respect to curd formation, effect of
temperature and taste.

MATERIAL REQUIRED:
 Beakers
 Pestle and mortar
 Measuring cylinder
 Glass rod
 Tripod-stand
 Thermometer
 Muslin cloth
 Burner
 Soya beans
 Fresh curd
 Distilled water
THEORY:
Natural Milk Natural milk is an opaque white fluid secreted
by the mammary gland of female mammals. The main
constituents of natural milk are proteins, Carbohydrates,
minerals, vitamins, fats and water and are a complete
balanced diet in itself fresh milk is sweetish in taste.
However, 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 into lactic acid which
is sour in taste. In acidic conditions casein of milk starts
separating out as precipitate. When the acidity in milk is
sufficient and temperature is around 36°C, it forms semi
solid mass, called curd.

Soya Milk Soya milk, also known as soy milk, is a plant-

based milk substitute made from soybeans. It is a popular
dairy milk alternative for people who are lactose intolerant,
have milk allergies, or choose to follow a vegan or vegetarian
diet. Soya milk is created by soaking, grinding, and boiling
soybeans, then separating the solids from the liquid. The
resulting liquid can be used in a similar way to cow’s milk in
various culinary applications, including drinking, cooking,
and baking. Soya milk is a good source of protein and is
often fortified with vitamins and minerals like calcium and
vitamin D to make it nutritionally comparable to cow’s milk.
It has a mild, slightly nutty flavor and can be consumed
plain or in flavored varieties. Soya milk is used in various
products, including tofu, soy yogurt, and as an ingredient in
many plant-based dairy alternatives like cheese and ice
cream. It’s a versatile and nutritious option for those seeking
an alternative to traditional dairy milk.
PROCEDURE:
1. Soak about 150g of soya beans in sufficient amount of water so
that they are completely dipped in it.

2. Take out swollen soya beans and grind them to a very fine
paste and filter it through a muslin cloth.

3. Clear white filtrate is soya bean milk. Compare its taste with
buffalo milk.

4. Take 50 ml of soya bean milk in three other beakers and heat

the beakers to 30,40,50-degree Celsius.

5. Add ¼ spoonful curd to each of these beakers. Leave the

beakers undisturbed for 8 hours and curd is formed.

6. Similarly, take 50ml of buffalo milk in three beakers and heat

the beakers to 30,40,50 -degree Celsius.

7. Add ¼ spoonful curd to each of these beakers. Leave the

beakers undisturbed for 8 hours and curd is formed.
 BUFFALO MILK V/S SOYMILK
IN TEMPERATURE :

Type of milk Beaker no. temperature Curd nature taste

Buffalo milk 1. 30*C Normal

2. 40*C Better Sour

3. 50*C Best

Soybean milk 1. 30*C Normal

2. 40*C Best Bit sour

3. 50*C Better

RESULT:
 For natural milk, the best temperature for formation of good quality curd
is = 50*c.
 For soybean milk, the best temperature for formation of good quality
curd is =40*c.
CONCLUSION:
Both natural milk and soybean milk have almost
same constituents except the presence of lactose in
natural milk. Soybean milk can easily be used as an
effective alternative for people whose diet is lactose
free. But on the other hand, natural milk curd
requires lesser time than soybean milk curd and also
requires temperature slightly greater than room
temperature.
BIBILIOGRAPHY:
https://www.google.com

https://pharmeasy.in/blog/ayurveda-uses-benefits-side-effects-
of-soy-milk/

https://www.wikipedia.org/