Preparation of Soyabean milk and

its comparision with natural milk

with respect to curd formation ,
effect of temperature and taste .

CHEMISTRY INVESTIGATORY PROJECT

2019 - 2020

SAHIL JOSHI
XII –A
BOARD ROLL No.

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 BONAFIDE CERTIFICATE

This is to certify that SAHIL JOSHI of class XII – A of ARMY

PUBLIC SCHOOL, SARDAR PATEL MARG, LUCKNOW has
completed his project under my supervision. He has taken
proper care and shown atmost sincerity in the completion
of this project.
I certify that this project is up to my expectations and as per
the guidelines issued by the CBSE Board.

Dr. Prerna Mitra Ms. Deepti Seth

Principal PGT Chemistry
APS, SP marg APS, SP marg
Lucknow Lucknow

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 ACKNOWLEDGEMENT

I take this opportunity to express my intense

gratitude and deep regard to my teacher , Ms .
Deepti Seth , for her exemplary guidance,
monitoring and endless inspiration throughtout
the making of this project . Her blessings and
timely guidance shall take me a long way in the
journey of life .
I also express deep sense of gratitude towards
my parents and friends for their cordial support ,
valuable information and guidance , which help
me in completing this project.
I would like thank our principal ma’am Dr. Prerna
Mitra , for proving her support .

Sahil Joshi
XII A

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 INDEX

1. Introduction
2. Experiments
i) Experiment (1)
ii) Experiment (2)
iii) Experiment (3)
4.Observation
5. Conclusion
6. Precautions
7. Bibliography

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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

MATERIAL REQUIRED:

Thermometer, muslin cloth, burner , soyabean , buffalo milk , fresh

curd, distilled water, Beakers, pestle and mortar, measuring
cylinder, glass-rod, tripod-stand

THEORY :

 Natural milk is an opaque white fluid secreted by the

mammary glands of female mammal.

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  The main constituents of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and water and are a
complete balanced diet.
 Fresh milk is sweetish in taste. However, when it is kept for a
long time at a temperature of 35 ± 50C it becomes sour
because of bacteria present in air.
 These bacteria convert lactose of milk starts separating out as
a precipitate. When the acidity in milk is sufficient and
temperature is around 360C, it forms semi-solid mass, called
curd.
 Soya bean milk is made from soya beans.
 It resembles natural milk. The main constituents of soya bean
milk are proteins, carbohydrates, fats, minerals and vitamins.
 It is prepared by keeping soya beans dipped in water for
sometime. The swollen soya beans are then crushed to a
paste which is then mixed with water.
 The solution is filtered and filtrate is soya bean milk.

PROCEDURE :

 Soak about 100 g of soya beans in sufficient amount of water

for 24 hours.
 Take out swollen soya beans and grind them to a very fine
paste with a pestle-mortar.
 Add about 250 ml of water to this paste and filter it through a
muslin cloth. Clear white filtrate is soya bean milk.
 Compare its taste with buffalo milk.
 Take 50 ml of buffalo milk in three beakers and heat the
beakers to 30, 40 and 50 degree Celcius respectively.
 Add spoonful curd to each of the beakers and leave the
beakers undisturbed for 8 hours and curd is ready.

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 Similarly, take 50 ml of soya bean milk in three other beakers
and heat the beakers to 30,40 and 50 degree Celcius
respectively.
 Add 1 spoonful curd to each of these beakers. Leave the
beakers .

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 OBSERVATION TABLE:

TYPE OF MILK BEAKER NO. TEMPERATURE QUALITY OF CURD TASTE OF CURD

(Degree celcius)

Buffalo’s milk 1 30

2 40

3 50

Soyabean milk 1 30

2 40

3 50

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RESULT :

For Buffalo’s Milk

Best temperature =
For Soyabean Milk
Best temperature =

PRECAUTIONS:

1. Wear lab coat.

2. Use appropriate amount of materials.

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