Soyabean Milk Preparation
Soyabean Milk Preparation
Soyabean Milk Preparation
SOURAV PRASAD
CLASS -
XII-A (SCIENCE)
ROLL NO. - 69
THIS IS TO
Preparation of soya bean milk and its comparison with the natural
milk with respect to curd formation "
PRASAD"
A STUDENT OF
CLASS
SUBMITTED BY "SOURAV
"XII-A" ,2015-2016 , OF
SIGNATURE OF
SIGNATURE OF
INTERNAL
EXTERNAL
. ACKNOWLEDGEMENT
. INTRODUCTION
. CAUSES FOR FOOD ADUTERATION
. COMMON ADULTERANTS
. EFFECTS OF FOOD
. ADULTERATION
. PREVENTION OF FOOD
. TEST FOR ADULTERANT
. BIBLIOGRRAPHY
Aim:
Preparation of soya bean milk and its comparison with the natural
milk with respect to curd formation, effect of temperature and taste.
Materials required:
Beakers, pestle and mortar, measuring cylinder, glass-rod, tripodstand, thermometer, muslin cloth, burner. Soya beans, buffalo milk,
fresh curd, distilled water.
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 300, 400 and 500 C respectively.
Add spoonful curd to each of the beakers and leave the
beakers undisturbed for 8 hours and curd is ready.
Similarly, take 50 ml of soya bean milk in three other beakers
and heat the beakers to 300,400 and 500 C respectively.
Add 1 spoonful curd to each of these beakers.
Leave the beakers
Observation:
Result:
For buffalo milk, the best temperature for the formation of good
quality and tasty curd is ... 0C and for soya bean milk,
it is .. 0C.
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