CHEMISTRY

INVESTIGATO
RY PROJECT
Preparation
of Soyabean
Milk and its
Comparison
with Natural
Milk.
NIKHIL PRASAD, XII-B
2015-2016

Certificate
This is to certify that Master NIKHIL PRASAD Of
Class XII B CBSE Roll No. 4637639 has
successfully completed the Investigatory
Project by carrying out experiments in
Laboratory under my supervision on Topic -

CHEMISTRY INVESTIGATORY
PROJECT
This project can be considered for partial
fulfillment of Chemistry Practical Examination
under AISSCE-2016.

Mr. G.L. KAPDE

P
.G.T Chemistry
Internal Examiner

1|Page

External Examiner
Principal

2|Page

Acknowledgement
I selected this project as a part
of my studies, titled
Preparation of Soyabean Milk
and its Comparison with Natural
Milk.
As gratitude, I convey my
sincere thanks to our Chemistry
Teacher Mr. G.L Kapde and our
lab Attendant Mr. Anant Pradkar,
who were our constant guide
during the period of study and
without whose help it would not
have been possible for us to
complete this project.

3|Page

-NIKHIL
PRASAD

Contents
Introduction
Aim
Hypothesis
Requirements
Procedure
Observations
Photo Gallery
Result
Data Analysis
(Comparison Chart)
Natural Milk v/s Soy Milk
Conclusion
4|Page

 Further Scope of
Investigation
Bibliography

Why I Selected This

Project
I selected this project as a
part of my studies but my
foremost wish was to learn
something new by studying
research materials and
journals and doing my own
research based on the
nutritional content of
different samples of milk. Our
5|Page

Chemistry Teacher Mr. G.L.

KAPDE was a constant
inspiration who helped us to
succeed in our goal.

6|Page

Introduction
Natural milk is an opaque white
fluid secreted by the mammary
gland of female mammals. The
mainconstituent of natural milk
are proteins, carbohydrates,
minerals, vitamins, fats and
water and 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 355C 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
7|Page

conditions casein of milk starts

separating out as precipitate.
When the acidity in milk is
sufficient and
temperature is around 36C, it
forms semi solid mass, called
curd.
Soyabean milk is made from soy
beans. It resembles natural milk.
The main constituents of
Soyabean milk are proteins,
carbohydrates, fats, minerals
and vitamins. It is prepared be
keeping Soyabeans dipped in
water for some time. The
swollen Soyabeans are then
8|Page

crushed to a paste which is then

mixed with water. The solution is
filtered.

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

9|Page

Hypothesis
As per my knowledge the curd
formation in natural milk will
be formed more quickly at
different temperatures in
comparison to the curd
formed by Soyabean milk and
will also be of better quality.

10 | P a g e

Requirements

Beakers
pestle and mortar
measuring cylinder
glass rod
tripod stand
thermometer
muslin cloth
burner
Soyabeans
Buffalo milk
fresh curd
distilled water

11 | P a g e

Procedure
Soak about 150g of
Soyabeans in different
amount of water so that they
are completely dipped in it.
Keep them dipped for 24
hours.
Take out swollen Soyabeans
and grind them to a very fine
paste with a pestle and
mortar.
Add about 250 mL of water
to this paste and filter it
through a muslin cloth. Clear
white filtrate is Soyabean
12 | P a g e

milk. Compare its taste with

buffalo milk.
Take 50 mL of buffalo milk
in three beakers and heat the
beakers to 30C, 40C and
50C respectively. Add
spoonful curd to each of the
beakers. Leave the beakers
undisturbed for 8 hours and
curd is ready.
Similarly, take 50 mL of
Soyabean milk in three other
beakers to 30C, 40C, and
50C respectively. Add
spoonful curd to each of these
beakers. Leave the beakers
undisturbed for 8 hours and
curd is formed.
13 | P a g e

Observations
Type

Bea Temper Quality of

of milk ker

ature

curd

no.

Buffalo
Milk

of
curd

1.

30C

2.

40C

3.

Taste

50C

Perfectly
Dense,
Semi Solid
Comparati
vely
Watery
Highly
Watery

Sour

Less
Sour

Taste
less
14 | P a g e

1.

Soyabe
an Milk

30C

2.

40C

3.

50C

Almost
Dense
Semi
Solid,
Little Bit
Watery
High
Water
Content

Almo
st
Sour
Sour

Tastel
ess

Photo Gallery

15 | P a g e

Result
For buffalo milk, the best
temperature for formation of
good quality and tasty curd is
30-33C and for Soyabean
milk, itis 35-40C.

16 | P a g e

Data Analysis (Comparison Chart)

Source

Buffalo Milk

Soyabean Milk

Mammal (usually cow or buffalo)

Soy beans

Lactose Contains lactose

Vegetarian Yes
Vegan No

Lactose-free
Yes
Yes

Protein 3.22 g

3.27 g

Carbohydrates 5.26 g

6.28 g

Polyunsaturated 0.195 g
fat

0.961 g

Calcium 113 mg (11%)

25 mg (3%)
17 | P a g e

Magnesium 10 mg (3%)
Thiamine (vit. 0.044 mg (4%)
B1)
Saturated fat 1.865 g
Riboflavin (vit. 0.183 mg (15%)
B2)

25 mg (7%)
0.060 mg (5%)
0.205 g
0.069 mg (6%)

Potassium 143 mg (3%)

118 mg (3%)

Sodium 43 mg (3%)

51 mg (3%)

Energy 60 kcal

54 kcal

Natural Milk v/s Soy

Milk
Nutrition
A cup of cows milk contains
lactose (a sugar found only in
milk), proteins, carbohydrates, fats
and calcium which are also present
in soy milk but in varying
quantities.
18 | P a g e

Lactose can be hard to digest by

some people if they lack the
required digestive enzyme lactase
and will not be able to digest milk
easily. Soy milk is mostly used as
an alternative to milk used by
people with lactose intolerance
since it is completely lactose free.

Health Benefits
There are a number of hath
benefits with drinking soy milk.
These are as follows:
Improves lipid profile.
Strengthen blood vessel
integrity.
Promote weight loss.
19 | P a g e

 Prevent prostate cancer.

Prevents post-menopausal
syndromes.
Prevents Osteoporosis.
Soy protein reduces the level of
LDL (bad cholesterol) and
increases the level of HDL (good
cholesterol) in our body.

Disadvantages
Soy milk contains high
percentage of phytoestrogens,
which may decrease fertility in
men if they consume more than
3 quarts per day. Too much
estrogen can also cause
20 | P a g e

hormone imbalance in women

when consumed too much and
also has difficulty breaking
down. Consuming these simple
sugars can cause some people
to experience lot of gas. Soy
milk also contains substances
called phytates which interfere
with calcium absorption.

Conclusion
Both natural milk and soya milk
have almost same constituents
except the presence of lactose
in natural milk. Soya milk can
21 | P a g e

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 (as per my
hypothesis taken earlier) than
soya milk curd also requires and
room temperature for its
formation whereas soya milk
curd requires temperature
slightly greater than room
temperature.

22 | P a g e

Further Scope of
Investigation
This above experiment can be
prepared again under better
lab conditions and more
accurate equipment and
apparatus. This may result in
slight variation in the results
shown earlier.

23 | P a g e

Bibliography
w

ww.google.co.in

ww.wikipedia.org

ww.diffen.com

ww.fitday.com

X-X-X-X
24 | P a g e