Chemistry: Investrygatory Project

CHEMISTRY
INVESTRYGATORY PROJECT
ON
Preparation of Soya Bean Milk and its comparison with Natural Milk with respect to
Curd Formation, effect of Temperature and Taste.
Submitted To -
Submitted By - Ranjeet M. Tandi

Class – 12th
Division – A
Roll No. – 12122
Teacher’s Signature
ACKNOWLEDGEMENT
I express my gratitude to Principle Ma’am of SNBP International School, Rahatani, Pune

for her support in the preparation of this project.
I gratefully acknowledge out Chemistry teacher Mrs Minal Ma’am for the guidance and
vision to foster this topic-
Preparation of Soya Bean Milk and its comparison with Natural Milk with
respect to Curd Formation, effect of Temperature and Taste.
To me and also for her encouragement in completing this project.
I thank my mom who helped me in the preparation of Soy Milk and also supporting me
in learning it neatly.
Ranjeet Tandi
12th A
CERTIFICATE
This is to certify that the project report completed by ‘Ranjeet M Tandi’ of ‘12th
A’ on the topic of,
‘Preparation of Soya Bean Milk and its comparison with Natural Milk with respect to
Curd Formation, effect of Temperature and Taste’.
In the department of Chemistry in SNBP International School, Pune is according to the

guidelines and instructions mentioned by CBSE, New Delhi.
CONTENTS
1. Aim of Experiment
2. Introduction
3. Materials Required
4. Procedure
5. Observation Table
6. Result
7. Precautions
AIM OF THE
EXPERIMENT
To prepare Soya Bean Milk and its comparison with the natural milk with
respect to curd formation, Temperature and Taste.
INTRODUCTION
1. Soy Milk contains 3.5% Protein which equal to cow’s milk and also 2% Fat,
2.9% Carbohydrates.
2. Natural Milk is an opaque white fluid which is created by mammary
glands of female mammals and its main constituents are Protein,
Carbohydrates, Minerals, Vitamins, Fats, Water and are completely well
balanced diet.
3. Fresh cow/buffalo milk is sweet in taste while soya bean milk is little sour
in taste.
4. However when we keep the natural milk in a temperature of 35.5 C it
becomes sour in taste due to bacteria present in the air.
5. Research says that it affects bone mineral density.
6. These bacteria converts lactose if milk to a precipitate and separates out .
7. When acidity of milk is sufficient and temperature is around 36 C it forms
a semi solid mass called Curd.
8. Soy milk has some amount of Protein as cow’s milk though the amino acid
profile differ. It contains little digestible calcium as it is bound to the
bean’s pulp, which is indigestible by humans. So it is encounter this may
manufacture enrich their product with calcium carbonate to human
digestion.
9. Soy milk is by nature much lower in calcium compared to cow’s milk. Even
though calcium fortified say milk loses to cow’s milk in terms of the ease of
absorption. This lactose in cow’s milk catalyzes calcium up take in the
intestines that’s more calcium than it can be absorbed.
10. Another setback regarding soy milk nutrition is the potential to
trigger allergies. Just like milk protein and soy proteins can lead to
Anaphylactin reactions and these occurrences are more prevalent and
more severe in children than in adult children who are sensitive to say can
exhibit allergic symptoms such as hives, swelling, diarrhea if they drink soy
bean milk. In future they can have breathing problems and life threat
diseases.
Why to drink Soy Milk?
Elderly and heart patients are most suited to use soy bean milk as a dairy
alternative whole milk contains saturated fat and cholesterol which
increases the risk of plaque formation and heart diseases . It contains a
mono unsaturated and polyunsaturated fatty acids that can be effectively
reduce your blood cholesterol level.
The phytosterons in Soya bean milk can further improve your heart
conditions by controlling your blood pressure and preventing cholesterol
absorption in your intestines.
Studies have shown that drinking soya bean milk can lower your risks for
atherosaleorisis and strokes, marking them on effective aid in prevention
and treatment of heart diseases.
SOYA BEAN MILK IS WEIGHT FRIENDLY!
Each cup of soya bean milk contains about 7gm of sugar and 80gm of
calories. Soya milk also contains fiber which is not present in dairy milk.
The extra fiber makes soy milk more filling for natural suppression of your
appetite. In addition with this the monounsaturated fatty acids can inhibit
fat absorption during digestion and reduce the chance of fat storage.
MATERIALS REQUIRED
1. Mortar and Pistle 7. Soya Beans 250gm
2. Glass Rod 8. Cow Milk 100ml
3. Beaker 9. Curd
4. Tripod Stand 10. Measuring Cylinder
5. Thermometer 11. Gas Burner
6. Muslin Cloth 12. Distilled Water

PROCEDURE
1. In a beaker, the dry Soyabeans are soaked in sufficient amount of water overnight or for
minimum of 3hrs or more depending on the temperature of the water.
2. The rehydrated beans undergo wet grinding with enough added water to give the desired
solids content to fine paste.
3. The ratio of water to beans on weight basis should be about 10:1.
4. The resulting paste is brought to a boil using a burner in order to improve its nutritional
value and to sterilize the product. Heating at or near the boiling point is continued for 15-20
minutes, followed by the removal of an insoluble residue (soya pulp fiber or okara) by
filtration using a filter paper fixed in a funnel.
5. Test soya milk and cow milk and observe the difference in taste.
6. Boil 50ml cow milk and 50ml soy milk in separate beakers. Allow them to cool till
lukewarm. Add a small amount of curd.
7. Keep both beakers in warm place undisturbed and observe the time taken for curd
formation.
OBSERVATION TABLE
Type of Milk Temperature Time taken Taste of curd Thickness of

for Curd curd
Formation
COW 30 C 3hr Thick
40C 2hr Thick
Less
SOYA 30 C 5hr Thick
Less
40 C 4hr Thick
Taste of cow milk- Sweet

Taste of Soya milk- Tasteless
RESULT
1. For buffalo milk, the best temperature for formation of good and tasty curd is ¼:1/4 C.
2. Natural milk is sweet is taste while soya bean milk is sour.
3. The curd formation takes place at a faster rate with increase is temperature and in both
type of milk.
4. In Natural Milk fermentation takes place faster at a higher temperature leading to
formation of larger amount of lactic acid which imparts a sour taste.

5. Soy milk kept out for more than 12hrs in any container gets spoiled.
PRECAUTION
1. Milk samples should not be over heated as it may kill the curd formation bacteria,
lactobacillus.
2. Same amount of soya milk and cow milk should be taken for all tests.

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CHEMISTRY

Submitted By - Ranjeet M. Tandi

I express my gratitude to Principle Ma’am of SNBP International School, Rahatani, Pune

To me and also for her encouragement in completing this project.

In the department of Chemistry in SNBP International School, Pune is according to the

Why to drink Soy Milk?

SOYA BEAN MILK IS WEIGHT FRIENDLY!

1. Mortar and Pistle 7. Soya Beans 250gm

2. Glass Rod 8. Cow Milk 100ml

4. Tripod Stand 10. Measuring Cylinder

5. Thermometer 11. Gas Burner

6. Muslin Cloth 12. Distilled Water

Type of Milk Temperature Time taken Taste of curd Thickness of

COW 30 C 3hr Thick

40C 2hr Thick

Taste of cow milk- Sweet

2. Natural milk is sweet is taste while soya bean milk is sour.

formation of larger amount of lactic acid which imparts a sour taste.

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