Chemistry Investigatory Project

Topic:- Preparation of soya bean milk and its

comparison with the natural milk with respect to yogurt
formation, effect of temperature and taste.

Prepared by:-
Name-Khushi Sahay
Class-XII-A
Board Roll No.-
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 Acknowledgement

It gives me immense pleasure to present the project “Preparation of soya bean

milk and its comparison with the natural milk with respect to yogurt formation,
effect of temperature and taste.” It would not have been possible without the
kind support of my teacher in charge, Ms. Teena Singh under whose guidance
and constant supervision the project was brought to the present state.I would
also like to express my gratitude towards my parents for their kind co-operation
and encouragement which helped me in the completion of this project. I am also
thankful to the CBSE for giving me such an amazing opportunity for making
this project, and giving suitable instructions and guidelines for the project. Last
but not the least, I thank my friends who shared necessary information and
useful web links for preparing my project. Thanks again to all.

Khushi Sahay

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 Certificate

This is to certify that Khushi Sahay, a student of class XII has successfully
completed the research on the project “Preparation of soya bean milk and its
comparison with the natural milk with respect to yogurt formation, effect of
temperature and taste” under the guidance of Ms. Teena Singh during the year
2019-2020 in partial fulfilment of chemistry practical examination conducted by
CBSE, New Delhi.

Name of Examiner:- Name of teacher:-

____________________ ____________________

Signature of Examiner:- Signature of teacher:-

_______________________ _____________________

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 Index

1. Introduction 5-14
 Natural Milk 5-6
 Soy Milk 6-8
 Advantages Of Soy Milk 8-9
 Disadvantages Of Soy Milk 9-10
 Natural Milk v/s Soymilk 10-13
 Data Analysis(Comparison Chart) 14

2. Experiment
 Aim 16
 Apparatus Required 16
 Procedure 17
 Observations 18-19
 Result 19

3. Conclusion 20

4. Bibliography 21

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 Introduction

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 is a complete balanced diet in itself. Milk
is a rich source of protein — providing approximately 1 gram of this nutrient in
each fluid ounce (30 ml). Proteins in milk can be divided into two groups based
on their solubility in water. Insoluble milk proteins are called casein, whereas
soluble proteins are known as whey proteins. Casein forms the majority — or
80% — of proteins in milk. One important property of casein is its ability to
increase the absorption of minerals, such as calcium and phosphorus. Both of
these groups of milk proteins are considered to be of excellent quality, with a
high proportion of essential amino acids and good digestibility.

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Milk fat is one of the most complex of all natural fats, containing about 400
different types of fatty acids. Whole milk is very high in saturated fats, which
make up about 70% of its fatty acid content. Polyunsaturated fats are present in
minimal amounts, making up around 2.3% of the total fat content.
Monounsaturated fats make up the rest — about 28% of the total fat content.

Milk contains all the vitamins and minerals necessary to sustain growth and
development. Some vitamins and minerals that are found in particularly large
amounts in milk are vitamin B-12,calcium, riboflavin, phosphorus, vitamin D.
Milk has several health benefits. One of the benefits of milk is that it promotes
bone growth and development in the young infants.

Cow's milk has been associated with a higher bone density. The high calcium
and protein content of milk are the two main factors believed responsible for
this effect. Dairy products have been linked to a reduced risk of high blood
pressure. It’s thought that the unique combination of calcium, potassium, and
magnesium in milk are responsible for this effect.

Soy Milk

Soy milk is made from soybeans. It resembles natural milk. The main
constituents of Soybean milk are proteins, carbohydrates, fats, minerals and
vitamins. It is prepared by keeping soybeans dipped in water for some time. The
swollen soybeans are then crushed to a paste which is then mixed with water.
The solution is filtered. Soy milk has same amount of protein as cow’s milk,
though the amino acid profile differ. Soy milk is by nature much lower in
calcium compared to cow's milk. Even calcium-fortified soy milk loses to cow's
milk in terms of the ease of absorption.

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Elderly and heart patients are most suited to use soy milk as a dairy alternative.
Whole milk contains a significant amount of saturated fat and cholesterol which
increase the risk of plaque formation and heart disease. Skim milk does not have
this problem, but it is watery and much less appetizing. Soy milk is naturally
cholesterol free with an extra dose of heart-healthy monounsaturated and
polyunsaturated fatty acids that can effectively reduce your blood cholesterol
level. The phytosterols in soy milk can further improve your heart conditions by
controlling your blood pressure and preventing cholesterol absorption in your
intestines. Studies have shown that drinking soy milk can lower your risks for
strokes, making them an effective aid in prevention and treatment of heart
diseases. Each cup of plain soy milk contains about 7 grams of sugar and 80
calories. Soy milk also contains fibre which is not present in dairy milk. The
extra fibre makes soy milk more filling for natural suppression of your appetite.
Additionally, the monounsaturated fatty acids can inhibit fat absorption during
digestion and reduce the chance of fat storage.

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But a setback regarding soy milk nutrition is the potential to trigger allergies.
Just like the milk protein casein, soy 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 soy can exhibit allergic symptoms
such as hives, swelling and diarrhea if they drink soy milk. In more serious
cases, they can have breathing difficulties and other life-threatening syndromes.

Advantages of Soymilk

 Improve Lipid profile

The most important attribute of soy milk is its ability to improve your
blood lipid profile. Unlike dairy milk, which is high in saturated fat and
cholesterol, soy milk fat is mostly unsaturated with zero cholesterol.
Studies have shown that regular intake of soy can significantly lower you
blood concentrations of triglyceride and low density lipoproteins (LDL)
and raise the level of high density lipoproteins (HDL). This combined
effect makes soy milk an ideal drink if you have high cholesterol or have
a family history of coronary heart diseases.

 Strengthen Blood Vessel Integrity

The omega-3 and omega-6 fatty acids as well as the powerful phyto-
antioxidants in soy can effectively protect your blood vessels from lesions
and haemorrhage. These compounds bind to the blood vessel lining and
defend your lining cells from free radical attacks and cholesterol deposits.

 Promote Weight Loss

Soy milk is naturally lower in sugar content than regular milk. Cow's
milk has about 12grams of sugar per cup as opposed to only 7 grams in

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 soy milk. In addition, the monounsaturated fatty acid in soy milk can
inhibit your intestinal absorption of fat, which is another great advantage
for weight loss. Drinking soy milk also gives you an extra dose of fibre,
keeping your feeling fuller for longer time.

 Prevent Postmenopausal Syndromes

During menopause, a woman’s natural production of estrogen drops to a

minimum. The sudden reduction of estrogen creates a number of health
problems for postmenopausal women. Postmenopausal women have
higher risks of heart disease, diabetes and obesity. They are also more
vulnerable to depression, mood swings, insomnia and other psychological
disorders. The phytoestrogen in soy is an effective estrogen replacement.
Regular intake of soy is a great way to prevent and alleviate these
postmenopausal syndromes.

 Prevent Osteoporosis

Osteoporosis is another age and hormone related disease. The

phytoestrogen in soy can help accelerate calcium absorption by your body
and prevent the loss of bone mass.

Disadvantages Of Soy Milk

 Some types of soy milk do have a major nutritional disadvantage because

of their added sugar content. Added sugars boost your calories without
offering nutritional value, and increase your risk of cardiovascular
disease.

 Soy milk nutrition has the potential to trigger allergies. Just like the milk
protein casein, soy proteins can also lead to anaphylactic reactions, and

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 these occurrences are more prevalent and more severe in children than in
adults. Children who are sensitive to soy can exhibit allergic symptoms
such as hives, swelling and diarrhea if they drink soy milk.

Natural Milk v/s Soy Milk

Taste

Fresh cow/buffalo milk is sweetish in taste while soya milk is little sour in taste.

Yogurt Formation

Dairy Yogurt

Yogurt is a food produced by bacterial fermentation of milk. The bacteria used

to make yogurt are known as yogurt cultures. The fermentation of lactose by
these bacteria produces lactic acid, which acts on milk protein to give yogurt
its texture and characteristic tart flavor. To produce yogurt, milk is first heated,
usually to about 85 °C (185 °F), to denature the milk proteins so that they do not
form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F).

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The bacterial culture is mixed in, and that temperature of 45 °C is maintained
for 4 to 12 hours to allow fermentation to occur. Yogurt is 81% water,
9% protein, 5% fat, and 4% carbohydrates, including 4% sugars (table). A 100-
gram amount provides 406 kilojoules (97 kcal) of dietary energy. Yogurts can
be high in protein, calcium, vitamins, and live culture, or probiotics, which can
enhance the gut microbiota. These can offer protection for bones and teeth and
help prevent digestive problems. Low-fat yogurt can be a useful source of
protein on a weight-loss diet. Probiotics may boost the immune system. Other
scientists have suggested that yogurt containing probiotic bacteria successfully
protects children and pregnant women against the effects of heavy metal
exposure. Dairy products are one of the best dietary sources of calcium in terms
of bioavailability. Calcium is essential for the development and maintenance of
healthy bones and teeth. It is also important for blood clotting, wound healing,
and maintaining normal blood pressure.

Soy Yogurt

Soy yogurt looks like regular cream yogurt and is prepared using soy milk,
yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus
thermophilus and sometimes additional sweetener, like fructose, glucose, or raw
sugar. Soy yogurt can be prepared at home using the same method as dairy
yogurt. One tablespoon of sugar per 1 litre of unsweetened soy milk may be
added to promote bacterial fermentation. Soy milk on its own lacks the lactose
(milk sugar) that is the basic food for the yogurt bacteria. Soy yogurt may have
a slight beany soy taste when made directly from freshly prepared soymilk. Soy
yogurt contains less fat than yogurt made with whole milk. This amounts to
about 2.7% versus 3.5% in dairy yogurt. It is suitable for vegans, ovo-

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vegetarians and for those with lactose intolerance or milk allergy, as
the bacteria for shop-bought soy yogurt are usually not grown on a dairy base.

Effect Of Temperature

Natural Milk

Variations in temperature and concentration adversely affects the salt balance in

milk. Calcium phosphate is less soluble at high temperature than at low
temperature. Thus, the concentration of soluble calcium phosphate is decreased
during heating. Dissolved or soluble calcium and phosphate during heating is
transferred to the colloidal state. During heat treatment CO2 is removed from the
milk system. This causes a decrease in acidity of milk. The effect is through the
release of H + ions. This process is affected by the insolublization of calcium
and phosphate. On the basis of available data, heat treatment leads to an
increase in the dissolved citrate in milk. The observed changes in milk are:
release of H2S production, of cooked flavour, development of anti-oxygenic
properties and lowering of curd tension. All these changes are related to whey
proteins. Caseinate-phosphate particles in milk exist in a precarious equilibrium
with soluble Ca2+ and Mg2+ , dissolved salts and whey proteins. Slight changes
occurring as a result of heating or changes in ionic environment through pH will
alter this equilibrium. Casein binds Ca2+ and Mg2+ ions very strongly. Casein is
stabilized in the system by charge it carries.
Heating causes pH changes which affect this process. The caseinate particles are
very sensitive to changes in pH. Casein start precipitating below pH 6.0 and
micelles precipitation starts at pH 5.2 to 5.3 where they still contain Ca2+ and
Mg2+ attached to them.

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Soy Milk

When soy milk was heated for a long period of time, moisture and fat contents
decreased significantly (p<0.05) with increase in processing temperature. There
was a remarkable decrease in percent of lipid as soya milk was cooked at
its boiling temperature. This decrease was visible from the beginning of
cooking to 30 min after the soya milk had started boiling at 100°C. After
30 min of boiling, the percent of lipids was considerably constant. Also
there was an increase in percent of crude protein as it was cooked for the
time under consideration. The increase in the percent of crude
protein could be as a result of decrease in digestibility of soy protein as it
was exposed to excessive heat treatment. Excess heating generally leads to
the destruction of amino acids and vitamins, browning and the development of
cooked flavour.

Nutritive Comparison between Cow Milk and Soymilk

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 Data Analysis (Comparison Chart)

Cow Milk Soybean Milk

Source Mammal Soy beans

Lactose Contains lactose Lactose-free

VVVegetarian Yes Yes
Vegan No Yes
Protein 3.22 g 3.27 g
Carbohydrates 5.26 g 6.28 g
Polyunsaturated 0.195 g 0.961 g
fat
Calcium 113 mg (11%) 25 mg (3%)
Magnesium 10 mg (3%) 25 mg (7%)
Thiamine 0.044 mg (4%) 0.060 mg (5%)
(Vitamin B1)
Saturated fat 1.865 g 0.205 g
Riboflavin 0.183 mg (15%) 0.069 mg (6%)
(Vitamin B2)
Potassium 143 mg (3%) 118 mg (3%)
Sodium 43 mg (3%) 51 mg (3%)
Energy 60 kcal 54 kcal

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Experiment:-

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Aim:- Preparation of soya bean milk and its comparison
with the natural milk with respect to yogurt formation, effect
of temperature and taste.

Apparatus Required:-
 Beakers
 Pestle and mortar
 Measuring cylinder
 Glass rod
 Tripod stand
 Thermometer
 Muslin cloth
 Burner
 Soybeans
 Cow milk
 Fresh curd
 Distilled water

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Procedure-

1. Soak about 150g of soybeans in sufficient amount of water so that they

are completely dipped in it.

2. Take out swollen soybeans and grind them to a very fine paste Take out
swollen soybeans and grind them to a very fine paste and filter it through
a muslin cloth. Clear white filtrate is soybean milk.

3. Compare its taste with cow milk.

4. Take 50 ml of soybean milk in three other beakers and heat the beakers to
30°, 40°and 50°C respectively. Add ¼ spoonful curd to each of these
beakers. Leave the beakers undisturbed for 8 hours and curd is formed.

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

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

undisturbed for 8 hours and curd is formed.

7. Compare both the curds formed and record the observations.

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Observations:-

Type of milk Beaker Temperature Quality of Taste of

no. curd curd

Perfectly Dense,
1. 30°C Semi Solid Sour

Comparatively
Cow Milk 2. 40°C Watery Less Sour

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 Highly Watery
3. 50°C Tasteless

Almost Dense Almost Sour

1. 30°C

Semi Solid,
Soybean Milk 2. 40°C Little Bit Sour
Watery

High Water
3. 50°C Content Tasteless

Result:-

1. Natural milk is sweet in taste while soya bean milk is sour.

2. The curd formation takes place at a faster rate with increase in

temperature and in both type of milk.

3. In natural milk, fermentation take place faster at a higher temperature,

leading to formation of larger amount lactic Acid which imparts of sour
taste.

4. If the soya milk is kept outside for more than 12 hours in a metal
container it gets spoiled.

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 Conclusion
Both natural milk and soy milk have almost same constituents except the
presence of lactose in natural milk. Soy milk can easily be used as an effective
alternative for people whose diet is lactose free. Soymilk has several benefits. It
improves lipid profile, strengthens our blood vessel, prevents osteoporosis,
prevents postmenopausal syndromes. Although it is not recommended for
people who are sensitive to soy as it can trigger allergies. Natural milk is sweet
in taste while soya bean milk is sour. On the other hand natural milk curd
requires lesser time than soy milk curd. Natural milk curd requires room
temperature for its formation whereas soy milk curd requires temperature
slightly greater than room temperature.

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 Bibliography

1. Wikipedia, the free encyclopedia

2. Scribd.com
3. www.milkworld.com
4. https://chemzblog.files.wordpress.com

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