Wa0002.

Mahatma Gandhi Sarvodaya Sangh’s
Dr. Cyrus Poonawalla English Medium School,

Uruli Kanchan.
Aim of project
Preparation of Soyabean milk and its comparison
with the natural milk with respect to curd
formation, effect of temperature and taste.
CHEMISTRY PROJECT
2022-23
Student name: Om
Om Kolpe
Vaishnavi Vijay Choudhari
Yashwant Kolpe
Guided by : Miss. Sunayana Kulkarni
Class : XII Science
Roll No : 06
2 2
CERTIFICATE
This is to certify that this chemistry Investigatory
Project entitled Preparation of Soyabean milk and its
comparison with the natural milk with respect to curd
formation, effect of temperature and taste has been
made by Vaishnavi Vijay Choudhari
Om Yashwant Kolpe studying in Dr.
Cyrus Poonawalla English Medium School, Class
XII bearing roll no. 206. During the academic year
2022-23 under guidance and supervision.
Examiner’s Signature Teacher’s Signature
Principal Signature
CONTENTS
SR NO. TOPIC PAGE NO.

1 Acknowledgement 4
2 Introduction 5
3 Aim 6
4 Hypothesis 6
5 Material Required 7
6 Procedure 8
7 Observations 9
8 Result 10
9 Data Analysis 11
(Comparison Chart)
10 Natural Milk v/s Soyabean 13
Milk
11 Conclusion 15
12 Further scope of 15
Investigation
13 Bibliography 16
14 Photo Gallery 17
ACKNOWLEDGEMENT
I would like to express sincere gratitude to my
chemistry teacher Miss. Sunayana Kulkarni as well
as to our principal Mrs. Raji Kumari who gave me
the golden opportunity to do this wonderful project
on the topic Preparation of Soyabean milk and its
comparison with the natural milk with respect to curd
formation, effect of temperature and taste, to enhance
my skills in research and presentation. I am really
thankful to them. I would like to extend sincere
thanks to our lab staff, for their timely help in
completion of the project.
My special thanks to my parents for their support

throughout the span of the project. Without their
motivation and guidance, I would have never been
able to complete this project within the given
deadline.
Vaishnavi Choudhari
INTRODUCTION
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 fresh milk is
sweetish in taste. However, when it is kept for a long
time at a temperature of 35 + 5°C it becomes sour
because of bacteria present in air. These bacteria
convert lactose of milk into lactic acid which is sour
in taste. In acidic conditions casein of milk starts
separating out as precipitate. When the acidity in
milk is sufficient and temperature is around 36°C, it
forms a semi solid mass, called curd.
Soybean milk is made from Soyabeans. It resembles
natural milk. The main constituents of soyabean milk
are proteins, carbohydrates, fats, minerals and
vitamins. It is prepared by keeping Soyabeans dipped
in water for some time. The swollen Soyabeans are
then crushed to a paste which is then mixed with
water. The solution is filtered.
AIM
Preparation of Soyabean milk and its comparison
with the natural milk with respect to curd formation,
effect of temperature and taste.
HYPOTHESIS
As per my knowledge the curd formation in natural
milk will be formed more quickly at different
temperatures in comparison to the curd formed by
Soyabean milk and will also be of further quality.
°°CC
°C
MATERIAL REQUIRED
● Beakers
● Mortar and Pestle
● Measuring Cylinder
● Glass rod
● Tripod Stand
● Thermometer
● Muslin Cloth
● Burner
● Soyabeans
● Buffalo milk
● Fresh curd
● Distilled water
PROCEDURE
● Soak about 150g of Soyabeans in different
amounts of water so that they are completely
dipped in it. Keep them dipped for 24 hours.
● Take out swollen Soyabeans and grind them to a

very fine paste with mortar and pestle.
● Add about 250ml of water to this paste and filter

it through a muslin cloth. Clear white filtrate is
Soyabean milk. Compare its taste with buffalo
milk.
● Take 50 ml of buffalo milk in three beakers and

heat the beakers to 30°C, 40°C and 50°C
respectively. Add 1/4 spoonful curd to each of
the beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
OBSERVATIONS
Type of Beaker Temperature Quality of Taste

milk No. Curd of
curd
1 30°C Perfectly Dense, Sour
Semi solid
Buffalo 2 40°C Comparatively Less
Milk Watery Sour
3 50°C Highly Watery Taste-
less
1 30°C Almost Dense Almost
Sour
Soyabean 2 40°C Semi Solid, Sour
Milk Little bit Watery
3 50°C Highly Water Taste-
Content less
RESULT
For Buffalo milk, the best temperature for

formation of good quality and tasty curd is
30-33°C and for Soyabean milk, it is 35-40°C.
DATA ANALYSIS
(Comparison Chart)
Buffalo Milk Soyabean Milk
Source Mammal Soyabeans
(usually cow or
buffalo)
Lactose Contains Lactose free
Lactose
Vegetarian Yes Yes
Vegan No Yes
Protein 3.22g 3.27g
Carbohydrates 5.26g 6.28g
Polyunsaturated 0.195g 0.961g
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 1.865g 0.205g
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
NATURAL MILK v/s
SOYABEAN MILK
Nutrition
A cup of cow’s milk contains lactose (a sugar found

only in milk), proteins, carbohydrates, fats and
calcium which are also present in soyabean milk but
in varying quantities.
Lactose can be hard to digest by some people if they
lack the required digestive enzyme lactase and will
not be able to digest milk easily. Soyabean milk is
mostly used as an alternative to milk used by people
with lactose intolerance since it is completely lactose
free.
Health Benefits
There are a number of health benefits with drinking

soyabean milk. These are as follows:
● Improves lipid profile.
● Strengthen blood vessel integrity.
● Promote weight loss.
● Prevent prostate cancer.
● Prevents post-menopausal syndromes.
● Prevents Osteoporosis.
● Soya protein reduces the level of LDL (bad
cholesterol) and increases the level of HDL
(good cholesterol) in our body.
Disadvantages
Soyabean milk contains a high percentage of

phytoestrogens, which may decrease fertility in
men if they consume more than 3 quarts per day.
Too much oestrogen can also cause hormone
imbalance in women when consumed too much
and also has a difficulty breaking down.
Consuming these simple sugars can cause some

people to experience a lot of gas. Soyabean milk
also contains substances called phytates which
interface with calcium absorption.
CONCLUSION
Both natural milk and soyabean milk have
almost the same constituents except the presence
of lactose in natural milk. Soyabean 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 less time
(as per my hypothesis taken earlier) than
soyabean milk curd also requires a temperature
slightly greater than room temperature.
FURTHER SCOPE OF
INVESTIGATION
This above experiment can be prepared again
under better lab conditions and more accurate
equipment and apparatus. This may result in
slight variation in the results shown earlier.
BIBLIOGRAPHY
● www.google.co.in
● www.wikipedia.org
● www.diffen.com
● www.fitday.com
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Mahatma Gandhi Sarvodaya Sangh’s

Dr. Cyrus Poonawalla English Medium School,

Examiner’s Signature Teacher’s Signature

SR NO. TOPIC PAGE NO.

My special thanks to my parents for their support

● Take out swollen Soyabeans and grind them to a

● Add about 250ml of water to this paste and filter

● Take 50 ml of buffalo milk in three beakers and

Type of Beaker Temperature Quality of Taste

For Buffalo milk, the best temperature for

A cup of cow’s milk contains lactose (a sugar found

There are a number of health benefits with drinking

Soyabean milk contains a high percentage of

Consuming these simple sugars can cause some

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