Chemistry

project
Preparation of Soyabean milk
and its comparison with

Natural milk
 CERTIFICATE
This is to certify that Sahil Puwar of class 12th
(Non-Medical) of SRS International School, has
successfully completed the chemistry project
report titled “Preparation of soyabean milk and its
comparison with Natural milk” during the
academic year 2022-23 towards partial fulfilment
of chemistry practical examination conducted by
CBSE.
 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, who has
been a constant source of inspiration and guidance. She supported me with all
my ideas and helped me to all the maximum extent. Without her it would not
have been possible for me to complete this project. I would also like to thank
my principal for her involvement in this project by providing usefull inputs and
timely suggestions. My parents also played a key role in shaping up this project
nicely and I convey my special thanks to them as well.

THANK YOU……..
 INDEX
S.NO. CONTENT PAGE NO.
1. INTRODUCTION 1
2. AIM 2
3. HYPOTHESIS 2
4. REQUIREMENTS 3
5. PREPARATION 3
6. PROCEDURE 4
7. OBSERVATION 6
8. RESULT 7
9. DATA ANALYSIS 7
10. NATURAL MILK V/S SOYABEAN MILK 8
11. HEALTH BENEFITS 9
12. DISADVANTAGES 9
13. CONCLUSION 10
14. BIBLIOGRAPHY 11
 INTRODUCTION
Natural milk is an opaque white fluid secreted by the
mammary glands of female mammals. The main constituent
of natural milk are protein, carbohydrates, minerals,
vitamins, fats, and water, and is complete balanced died in
itself. Fresh milk is sweet in taste however when it is kept for
a long time at a temperature of 30-37 degrees Celsius it
becomes sour because of bacteria present in the air.
These bacteria convert the lactose of milk into lactic acid
conditions casein of milk starts separating out as a
precipitate. When the acidity of milk is sufficient and the
temperature is around 36 degree Celsius it forms a semi-solid
mass called curd.
Soyabean milk is made from soya beans. It resembles natural
milk. The main constituents of soyabean milk are protein,
carbohydrates, fats, minerals, and vitamins.
It is prepared with soya beans dipped in water for some time.
The swollen soyabean is then crushed into a paste which is
then mixed with water. The solution is filtered.
 AIM
Preparation of soyabean milk and its comparison with natural
milk with respect to curd formation, the effect of
temperature and taste.

HYPOTHESIS
As per my hypothesis, the curd formation in natural milk will
be more quickly at different temperatures compared to the
curd formed by soyabean milk and will also be better quality.
 REQUIREMENTS
 BEAKER
 GLASS ROD
 THERMOMETER
 BURNER
 SOYABEAN
 FRESH CURD
 PESTLE AND MORTAR
 MEASURING CYLINDER
 TRIPOD STAND
 MUSLIN CLOTH
 BUFFALO MILK
 DISTILLED WATER

PREPARATION
 Take raw soyabean and weigh it
 Clean the soyabean to remove impurities like dust ,
stone, stalk, metal impurities.
 Wash the soyabean by using clean water to remove
adhering impurities.
 Soak the soyabean in a jar or a vessel with a lid. Water
required to soak is 1.5 times the quantity of soyabean.
After soaking, volume of soyabean becomes
approximately double.
 PROCEDURE
1. Soak about 150 gram of soyabean in different amount of water so that
they are completely dipped into it.
2. Take out swollen soyabeans and grind them to a very fine paste with a
pestle and mortar.
3. Add about 250gram of water to this paste and filte it through a muslin
cloth. Clear white filtrate is soyabean milk.
4. Compare its taste with buffalo milk.
5. Take 50ml of buffalo milk in 3 beakers each to 30 , 40, 50 degrees
respectively.
6. Add 1/4th of teaspoon curd to each of the beakers. Leave the beakers
undisturbed for eight hours and the curd is ready.
7. Similarly take about 50ml of soyabean milk in three beakers to 30,40,50
degrees respectively.
8. Add 1/4th of teaspoon curd to each of the beakers. Leave the beakers
undisturbed for eight hours and the curd is formed.
 OBSERVATIONS
TYPES BEAKER TEMP. QUALITY OF CURD TASTE OF
OF NO. CURD
MILK
BUFFALO 1. 30 degrees Perfectly dense and solid Sour
MILK 2. 40 degrees Comparatively watery Less sour
3. 50 degrees Highly watery tasteless
Soyabean 1. 30 degrees Almost semi solid Almost sour
milk 2. 40 degrees Little bit watery Sour
3. 50 degrees High water content Tasteless
 RESULTS
For buffalo milk the best temperature for formation of good quality and tasty
curd is 30-33 degrees Celsius and for soyabean milk, it is 35-40 degrees Celsius.

DATA ANALYSIS
SOURCE MAMMAL SOYABEANS
(cow or buffalo)
LACTOSE Contains lactose Lactose free
VEGETARIAN Yes Yes
VEGAN No No
PROTEIN 3.22 gram 3.27 gram
CARBOHYDRATES 5.26 gram 6.28 gram
POLYUNSATURATED FAT 0.195 gram 0.961 gram
CALCIUM 113 mg (11%) 2.5mg (7%)
MAGNESIUM 10mg (3%) 15mg (7%)
THIAMINE 0.044mg (4%) 25mg (7%)
SATURATED FAT 1.865mg 0.205mg
RIBOFLAVIN 0.183mg (15%) 0.069mg (6%)
 NATURAL MILK
V/S
SOYABEAN MILK
NUTRITION
A cup of cow’s milk contain lactose (a sugar found only in
milk), protiens, carbohydrates, fats and calcium which are
also present in soyamilk but in varying quantities.
Lactose can be hard to digest by some people if they lack the
required digestive enzymes lactose and will not be able to
digest milk easily. Soya milk is mostly used as an alternative
to milk used by peanut with lactose intolerance since it is
completely lactose free.
 HEALTH BENEFITS
There are number of health benefits with drinking soyamilk. These
are as follows :
1. Improves lipid profile.
2. Strengthens blood vessels integrity.
3. Promotes weight loss.
4. Prevents prostate cancer.
5. Prevents osteoporosis.
6. Soya milk reduces the level of LDL(bad cholesterol) and
increases the level of HDL( good cholesterol) in our body.

DISADVANTAGES
Soya milk contains high percentage of phytoestrogens which may
decrease fertitlity in men if they consume more than 3 quarters a
day.
Too much estrogen can also cause hormonal imbalances in women
when consumed too much and also has difficulty breaking down.
Consuming these sugars can cause some people to experience lot of
gas. Soya milk also contains substances called phylates which
interfere with calcium absorption.
 CONCLUSION
Both soya milk and natural milk have almost same constituents
except presence of lactose in natural milk.
Soya 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 (as per my hypothesis) than soya milk. Natural
milk curd also required room temperature for its formation whereas
soyamilk curd requires temperature slightly greater than room
temperature.
 BIBLIOGRAPHY
 WWW.GOOGLE.COM
 WWW.EVERYDAYHEALTH.COM
 WIKIPEDIA
 NCERT CHEMISTRY TEXT BOOK
 CHEMISTRY LAB MANUAL
 WWW.HEALTHLINE.COM
 WWW.YOUTUBE.COM