AcknowledgementI express my sincere gratitude to Dr. NIRENDRA DIWEDI, Principal, Jagran Public School, Lucknow for his support in the preparation of the project. I gratefully acknowledge the guidance given by our project coordinator, Geetam madam for the vision to foster the topic “Preparation of soya bean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste,” to me and also for her encouragement in complementing the project. I also want to acknowledge my mother for her support in making soya milk. Our lab attendant Mr. Ramayana for helping me out carrying out other chemical tests. Ayush parashar XII -A Board roll no:- Page 1 of 8 Mrs.CERTIFICATE This is to certify that the project report completed by AYUSH PARASHAR on the topic “preparation of soya bean milk and its comparison with the natural milk to curd formation . Nirendra Diwedi Principal JPS Page 2 of 8 . New Delhi.JAGRAN PUBLIC SCHOOL . LUCKNOW is according to the specification prescribed by CBSE . effect of temperature and taste” in the department of chemistry . Geetam singh Project coordinator HOD of chemistry JPS Dr. When the acidity in milk is sufficient and temperature is around 360C.AIM OF THE EXPIREMENT Preparation of soya bean milk and its comparison with the natural milk with respect to curd formation. Soy milk contains about the same proportion of protein as cow's milk: around 3. 3.9% carbohydrate. also 2% fat. fats and water and are a complete balanced diet.it becomes sour because of bacteria present in air. called curd. 5. Soy milk has same amount of protein as cow’s milk. effect of temperature and taste. Fresh cow/buffalo milk is sweetish in taste while soya milk is little sour in taste. INTRODUCTION… 1. These bacteria convert lactose of milk starts separating out as a precipitate. vitamins. it forms semi-solid mass. It contains little digestible calcium as it is bound to the bean’s Page 3 of 8 2. 7. carbohydrates. minerals.5%. 2. However. 4. when it is kept for a long time at a temperature of 35 ± 50C . Natural milk is an opaque white fluid secreted by the mammary glands of female mammal and its main constituent are proteins. Research has refuted claims that soy affects bone mineral density. though the amino acid profile differ. 8. 6. . Skim milk does not have this problem. Just like the milk protein casein. Another setback regarding soy milk nutrition is the potential to trigger 10. 9. Drink Soy Milk to Protect Your Heart!!! 1. they can have breathing difficulties and other lifethreatening syndromes. Each cup of plain soy milk contains about 7 grams of sugar and 80 calories. which is indigestible by humans. The extra Page 4 of 8 . In more serious cases.pulp. So as to counter this. The phytosterols in soy milk can further improve your heart conditions by controlling your blood pressure and preventing cholesterol absorption in your intestines. Even calcium-fortified soy milk loses to cow's milk in terms of the ease of absorption. allergies. and these occurrences are more prevalent and more severe in children than in adults. Studies have shown that drinking soy milk can lower your risks for atherosclerosis and strokes. Elderly and heart patients are most suited to use soy milk as a dairy alternative. Soy milk is by nature much lower in calcium compared to cow's milk. but it is watery and much less appetizing. so that more calcium can be absorbed. Switch to Soy Milk for Weight Control!! 1. many manufacturers enrich their product with calcium carbonate available to human digestion. Children who are sensitive to soy can exhibit allergic symptoms such as hives. soy proteins can also lead to anaphylactic reactions. The lactose in cow's milk catalyzes calcium uptake in the intestines. Soy milk also contains fiber which is not present in dairy milk. Soy milk is naturally cholesterol free with an extra dose of hearthealthy monounsaturated and polyunsaturated fatty acids that can effectively reduce your blood cholesterol level. making them an effective aid in prevention and treatment of heart diseases. swelling and diarrhea if they drink soy milk. Whole milk contains a significant amount of saturated fat and cholesterol which increase the risk of plaque formation and heart disease. 3. 7. Additionally.fiber makes soy milk more filling for natural suppression of your appetite. Beakers Grinder and mixer Measuring cylinder Tripod-stand Thermometer Muslin cloth Burner soy milk 1 Page 5 of 8 . 5. the monounsaturated fatty acids can inhibit fat absorption during digestion and reduce the chance of fat storage. 4. 6. 2. MATERIALS REQUIRED 1. Again. 6.PROCEDURE:1. 2. 50 ml of buffalo milk is taken in three beakers and heated up to 30°. Similarly. T h e b e a k e r s a r e l e f t u n d i s t u r be d f o r 8 hour and curd is formed. OBSERVATION:Type of milk Cow milk Beaker no 1 2 3 Soya bean milk Temperature 300C 400C 500C Quality of curd Taste of curd 4 5 6 400C 500C Page 6 of 8 . 3. 5. about ¼ spoonfuls curd is added t o e a ch o f t h e s e be a k e r s . 4. About 150g of Soya beans is soaked in sufficient amount of water so that they are completely dipped in it. 40°and 50°C respectively. 40° and 50°C respectively. About 50 ml of soya bean milk is taken in three other beakers and heated the up to 30°. the c l e a r w h i t e f i l t r a t e i s soya bean milk. S w o l l e n So y a b e a n s a r e t a k e n o u t a n d g r i n d t h e m t o a v e r y fine paste. Th e b e a k e r s a r e l e f t u n d is t u r b e d f o r 8 hour and curd is formed. About ¼ spoonfuls curd is added t o e a ch o f t h e s e be a k e r s . Its taste is compared with buffalo milk. The paste is f i l t e r e d through a muslin cloth. the best temperature for the formation of good quality and tasty curd is……. Page 7 of 8 . 2 . If the soya milk is kept outside for more than 12 hours in a metal container it gets spoiled. o C and for soya bean milk. In natural milk. T h e cu r d f o r m a t i o n t a k e s p l a ce a t a f a s t e r r a t e w i t h i n cr e a s e i n temperature and in b o t h t y p e o f milk. 4. it is ……. 1. Natural milk is sweet in taste while soya bean milk is sour. fermentation take place faster at a higher temperature. 3. leading to formation of larger amount lactic Acid which imparts of sour taste.RESULT:For buffalo milk. o C. 5.T Chemistry Text Book.com.milkworld.C. 2. Comprehensive Practical Chemistry – XII. 3. N.BIBLIOGRAPHY:1. 4.E. Wikipedia. www. Page 8 of 8 . the free encyclopedia Scribd.R.