general

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acknowledgement

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bonafide

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 INDEX

S.No. Content Page No.

1. Topic 5

2. Introduction 6

3. Manufacturing Process Of Soybean Milk 7-12

4. Nutrition and Health Information of soymilk 13

5. Natural milk v/s Soymilk 14

6. Experiment 15-18

7. Observation 19

8. Result 19

9. Advantages of soymilk 20

10. Disadvantages of soymilk 20-21

11. Conclusion 21

12. Precautions 21-23

13. Bibliography 23

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 TOPIC

Preparation Of Soya Bean Milk And Its Comparison With The Natural Milk With Respect To

Curd Formation, Effect Of Temperature And Taste

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 INTRODUCTION

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.

Additionally, soy milk is an excellent source of plant-based protein, making it a popular choice
among vegetarians and vegans. It contains isoflavones, which are phytoestrogens that may have
various health benefits, including potential protective effects against certain cancers, heart
disease, and menopausal symptoms. The low saturated fat content and absence of cholesterol
in soy milk contribute to heart health, and some studies suggest that consuming soy products
may help lower LDL (bad) cholesterol levels. Furthermore, soy milk contains oligosaccharides,
which can promote healthy gut bacteria, although some individuals may experience digestive
discomfort due to the presence of these compounds. Lastly, soy milk is often considered a more
sustainable option compared to dairy milk, as its production generally requires fewer resources
and results in lower greenhouse gas emissions.

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 MANUFACTURING PROCESS OF SOYBEAN MILK

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 to prevent the introduction of dangerous bacteria into the
product. The development of successful, affordable aseptic production of soy milk has been
crucial for the mass production of this beverage. Initially, the production phases do not require
sealing off from air; however, this becomes essential later in the process to ensure safety and
quality.

Role of Heat Treatment: The heat treatment involved in aseptic processing not only eliminates
harmful microorganisms but also helps in inactivating enzymes that could affect the flavor and
shelf life of the soy milk.

Extended Shelf Life: Aseptic packaging allows soy milk to be stored for extended periods without
refrigeration, making it convenient for consumers and reducing food waste.

Nutritional Integrity: The aseptic process is designed to preserve the nutritional integrity of soy
milk, ensuring that essential nutrients remain intact throughout the production and storage
phases.

Consumer Preferences: As the demand for plant-based alternatives grows, aseptic processing
enables manufacturers to offer a variety of flavors and formulations, catering to diverse
consumer preferences and dietary needs.

Sustainability Practices: Many manufacturers are adopting sustainable practices in aseptic

production, such as using renewable energy sources and minimizing water usage, which aligns
with the growing consumer interest in environmentally friendly products.

Innovation in Packaging: Advances in aseptic packaging technology have led to the development
of materials that are not only lightweight but also recyclable, further appealing to eco-conscious
consumers.

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Global Market Expansion: The efficiency of aseptic production has facilitated the global
expansion of soy milk, allowing it to reach markets where traditional dairy products may not be
as accessible or culturally accepted.

THE MANUFACTURING PROCESS INCLUDES:

•Procuring the raw materials

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.

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•De-hulling

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

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

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

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

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.

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Good quality soybeans are harvested, cleaned, hulled, and pressure cooked. Next, the cooked
soybeans are ground by a number of grinders that transform the beans into a milky slurry. The
slurry is placed in a centrifuge that extracts any insoluble bits of bean. The separated soy liquid
called jun is blended with vitamins, flavorings, and sugar and then sterilized and homogenized.
The hot milk is cooled and packaged in such a way that it is never exposed to air.

•Blending

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

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.

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•Homogenizing

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

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

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 bacteria thrives in the
milk.

•Packaging

A very important part of the production is the aseptic packaging of the product. Packaging
machines have been developed for this product that are 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.

•Quality Control

Quality control begins with acquiring high quality soybean for the production of soy milk. The
beans considered most desirable for the process are called clear hylem, with a white (or colorless)
hylem on the body of the bean. While the soybean is generally bland, the clear hylem variety is

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considered more flavorful. A number of soy milk producers market their product as organic and
beans purchased from farmers for soy milk must be certified organic in order to be utilized.

The production of soy milk must be meticulously monitored to ensure that no bacteria grows in
the low acid medium. Thus, many factories include over 206 quality control checkpoints in this
production. Temperatures of water, steam, and the monitoring of pressure is essential in this
process. In addition, the product is constantly analyzed as a sample of the product is taken off
the line every 10 minutes and checked for pH, temperature, and bacterial growth (many samples
are cultured). Because the product is sealed off from the workers for much of the production,
visual checks occur primarily as the product comes off the line. Here, workers check to ensure
packages are properly sealed.

•Byproducts/Waste

Until recently, the unusable okara was a significant waste problem for many soy milk production
plants. Okara, the insoluble fiber that is removed from the raw soy. Now, soy milk producers
send the okara to a drying machine which takes the moisture out of the okara, transforming it
into a high-fiber, high-protein animal feed. The dried okara is now sold to farmers for feed, thus
eliminating a storage and waste problem at most soy milk plants. It has proven to be invaluable
to farmers who raise organically fed animals because many soy milk producers only take in
organically grown soybeans. Thus, the dried okara feed produced from these beans is considered
organic and acceptable for feed.

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 NUTRITION AND HEALTH INFORMATION OF SOYA MILK

Nutrients in 8 ounces (250ml) of plain soymilk.

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 NATURAL MILK v/s SOYMILK

Comparison Chart (per 100 ml milk sample)

S.No Natural Milk Soymilk

1. Sources Mammals Soya Beans

(Cow, Buffalo, Goat..)

2. Lactose Present Absent

3. Vegetarian Yes Yes

4. Vegan No Yes

5. Protein 3.22 g 3.27 g

6. Carbohydrates 5.26 g 6.28 g

7. Polyunsaturated Fat 0.195 g 0.961 g

8. Calcium 113 mg 25 mg

9. Magnesium 10 mg 25 mg

10. Saturated Fat 1.865 g 0.205 g

11. Potassium 143 mg 118 mg

12. Sodium 43 mg 51 mg

13. Cholesterol 5 mg Absent

14. Sugar 5.1 gm 0.6 g

15. Energy 60 kcal 54 kcal

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 EXPERIMENT

 AIM

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

 REQUIREMENTS
i. Beakers
ii. Pestle and mortar
iii. Measuring cylinder
iv. Glass rod
v. Tripod-stand
vi. Thermometer
vii. Muslin cloth
viii. Burner
ix. Soya beans
x. Buffalo milk
xi. Fresh curd
xii. 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 it is 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 the air. These bacteria convert lactose in milk into
lactic acid, which is sour in taste. In acidic conditions, casein in milk starts separating out

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as a precipitate. When the acidity in milk is sufficient and the temperature is around 36°C,
it forms a semi-solid mass called curd.

Microbial Activity: The souring of milk is primarily due to lactic acid bacteria, which thrive
in warm conditions. These microorganisms play a crucial role in the fermentation process,
leading to the production of various dairy products.

Enzymatic Reactions: In addition to bacterial action, enzymes naturally present in milk,

such as lipases and proteases, can also contribute to changes in flavor and texture over
time, affecting the quality of the milk.

Homogenization: Many commercial milk products undergo homogenization, a

mechanical process that breaks down fat molecules to create a uniform consistency and
prevent cream separation, enhancing the milk's texture.

Pasteurization: This heat treatment process not only kills harmful pathogens but also
extends the shelf life of milk. It was developed by Louis Pasteur in the 19th century and
has become a standard practice in the dairy industry.

Milk Composition Variability: The composition of milk can vary significantly based on
factors such as the animal's diet, breed, and stage of lactation. For example, milk from
grass-fed cows tends to have higher levels of omega-3 fatty acids.

Cultural Variations: Different cultures have unique ways of processing and consuming
milk, such as making kefir in Eastern Europe or paneer in South Asia, showcasing the
versatility of milk in global cuisines.

Health Benefits of Fermented Milk: Fermented dairy products, such as yogurt and kefir,
not only provide probiotics that support gut health but also enhance the bioavailability
of nutrients, making them easier to digest.

Milk Allergies: Some individuals may have a milk allergy, which is an immune response
to proteins found in milk, such as casein and whey. This condition is different from lactose
intolerance and can lead to more severe reactions.

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Sustainability Challenges: The dairy industry faces challenges related to sustainability,
including water usage and methane emissions from cows. Innovations in dairy farming
practices are being explored to address these environmental concerns.

SOY MILK

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 flavoured 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,

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 vitamins D, and certain B vitamins. Highly concentrated flavorings, such as vanilla, carob,
chocolate, and almond are often added to the finished product

 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°and 50°C
respectively.

5) Add ¼ spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and
curd is formed.

6) Similarly, take 50 ml of buffalo milk in three beakers and heat the beakers to 30°, 40° and 50°C
respectively.

7) Add ¼ spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours
and curd is formed.

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 OBSERVATIONS:

Type of Milk Beaker Number Temperature Quality of curd Taste of Curd

Buffalo Milk 1. 30°C Perfectly dense, Sour

Semi Solid

Buffalo Milk 2. 40°C Comparatively Less Sour

watery

Buffalo Milk 3. 50°C Highly Watery Tasteless

Soymilk 1. 30°C Almost Dense Almost Sour

Soymilk 2. 40°C Semi Solid, Sour

Little bit watery

Soymilk 3. 50°C Highly water Tasteless

content

RESULT

 Natural milk is sweet in taste while soybean milk is not.

 Curd formed from natural milk at higher temperature is sourer.

 The rate of formation of curd in natural milk and soybean milk increases with increase in
temperature.

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

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 ADVANTAGES OF SOYMILK

1. High Protein Content: Soy milk is rich in protein, making it a good alternative to cow's
milk for those seeking plant-based protein sources.

2. Lactose-Free: Soy milk is naturally lactose-free, making it suitable for individuals who
are lactose intolerant or have dairy allergies.

3. Heart Health: It contains no cholesterol and is low in saturated fat, which can contribute
to better heart health and lower cholesterol levels.

4. Rich in Nutrients: Soy milk is often fortified with essential vitamins and minerals, such as
calcium, vitamin D, and B vitamins, enhancing its nutritional profile.

5. Isoflavones: Soy milk contains isoflavones, which are phytoestrogens that may have
health benefits, including potential protective effects against certain cancers and
menopausal symptoms.

6. Versatile: Soy milk can be used in a variety of recipes, including smoothies, baking,
cooking, and as a substitute for dairy milk in coffee and tea.

7. Sustainable Option: The production of soy milk generally has a lower environmental
impact compared to dairy milk, requiring less water and land.

DISADVANTAGES OF SOYMILK

1. Allergies: Some individuals may be allergic to soy, which can lead to allergic reactions
ranging from mild to severe.

2. Lower Calcium Content: While many brands fortify soy milk with calcium, it may still be
lower in calcium compared to cow's milk unless fortified.

3. Taste and Texture: Some people may not enjoy the taste or texture of soy milk
compared to dairy milk, which can limit its acceptance.

4. Phytoestrogens Concerns: The isoflavones in soy can mimic estrogen in the body,
leading to concerns about hormonal balance, particularly in certain populations.

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 5. Processing Concerns: Some commercially available soy milk products may contain
added sugars, preservatives, or artificial flavors, which can detract from their health
benefits.

6. GMO Concerns: A significant portion of soybeans grown is genetically modified (GMO).

Consumers concerned about GMOs should look for organic or non-GMO certified soy
milk.

7. Digestive Issues: Some individuals may experience digestive discomfort, such as

bloating or gas, when consuming soy products due to oligosaccharides present in
soybeans.

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.

PRECAUTIONS

1. Quality of Ingredients:

 Soybeans: Use high-quality, fresh, and preferably organic soybeans to avoid any
contaminants or undesirable flavors.

 Natural Milk: Use fresh, pasteurized cow's milk to ensure safety and consistency
in your comparison.

2. Sanitation:

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  Ensure that all equipment (blenders, pots, containers, utensils) is thoroughly
cleaned and sanitized to prevent contamination that could affect the results.

 Wash hands before handling any ingredients or equipment.

3. Soaking and Rinsing:

 Soak soybeans for the appropriate time (8-12 hours) in clean water. Rinse them
thoroughly afterward to remove any anti-nutritional factors and impurities.

4. Temperature Control:

 Monitor the temperature of both soy milk and natural milk during the curd
formation process. Use a thermometer to ensure that the temperatures are
consistent with your experimental design.

 Avoid overheating the soy milk during preparation, as this can affect its flavor and
curd formation.

5. Curd Formation:

 For curd formation, use a consistent method for both soy milk and natural milk
(e.g., using the same type of starter culture) to ensure a fair comparison.

 Maintain a controlled environment for incubation (if applicable) to ensure that

both types of milk are subjected to the same conditions.

6. Taste Testing:

 Conduct taste tests with a small group of individuals to gather feedback. Ensure
that participants are aware of any allergies or dietary restrictions related to soy
or dairy.

 Use blind taste tests to minimize bias in the evaluation of taste.

7. Documentation:

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  Keep detailed records of all procedures, including the amounts of ingredients
used, soaking times, temperatures, and observations during curd formation.

 Document any changes in taste, texture, and curd formation for both soy milk and
natural milk.

8. Safety Precautions:

 Be cautious when handling hot liquids to prevent burns. Use appropriate

protective gear, such as oven mitts, when necessary.

 If using any additives (like vinegar or lemon juice for curdling), ensure they are
food-grade and safe for consumption.

9. Environmental Factors:

 Conduct the experiment in a controlled environment to minimize the impact of

external factors (like humidity and temperature fluctuations) on the results.

10. Comparison Criteria:

 Clearly define the criteria for comparison (e.g., curd texture, taste, acidity) before
starting the experiment to ensure objective evaluation

BIBILIOGRAPHY

BOOKS:

1.Comprehensive practical chemistry (Class 12)

2.Chemistry Books (Class 12)

INTERNET:

 healthshots.com
 slideshare.net
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 scribd.com
 knowledgecycle.in
 https://forestnation.com/
 https://www.icbse.com/

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