Acknowledgement
I express my sincere gratitude to Mr. T.K DAS , Principal,for his support in the preparation of the project.
I gratefully acknowledge the guidance given by our project coordinator,
J.N Mondal sir 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 for helping me out carrying out other chemical tests.
RISHAB
JAISWAL
XII -C
no:-CERTIFICATE
T
his is to certify that the project report completed by
RISHAB JAISWAL on the topic “preparation of soya
bean milk and its comparison with the natural milk to
curd formation , effect of temperature and taste” in the
department of chemistry , , KENDRIYA VIDYALAYA
B.K.P; (A.F.S) is according to the specification
prescribed by CBSE , New Delhi.
Mr. J.N MONDAL Mr. T.K DAS
(Chemistry sir) Principal
AIM OF THE EXPIREMENT
Preparation
of soya bean milk and its
comparison with the natural milk with respect to
curd formation, effect of temperature and taste.
INTRODUCTION…
1. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate.
2. Natural milk is an opaque white fluid secreted by the mammary
glands of female mammal and its main constituent are proteins, carbohydrates, minerals, vitamins, fats and water and are a complete balanced diet.
3. Fresh cow/buffalo milk is sweetish in taste while soya milk is little sour in taste.
4. However, when it is kept for a long time at a
temperature of 35 ± 50C ,it becomes sour because of bacteria present in air.
5. Research has refuted claims that soy affects bone
mineral density.
6. These bacteria convert lactose of milk starts
7. When the acidity in milk is sufficient and temperature is around 360C, it forms semi-solid mass, called curd.
8. Soy milk has same 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 as to counter this, many manufacturers enrich their product with calcium carbonate available to human digestion.
9. Soy milk is by nature much lower in calcium compared to cow's
milk. Even calcium-fortified soy milk loses to cow's milk in terms of the ease of absorption. The lactose in cow's milk catalyzes calcium uptake in the intestines, so that more calcium can be absorbed.
10. Another setback regarding soy milk nutrition is the potential to
trigger allergies. Just like the milk protein casein, soy proteins can also lead to anaphylactic reactions, and these occurrences are more prevalent and more severe in children than in adults.
Children who are sensitive to soy can exhibit allergic symptoms such as hives, swelling and diarrhea if they drink soy milk. In more serious cases, they can have breathing difficulties and other life- threatening syndromes.
Drink Soy Milk to Protect Your
Heart!!!
1. Elderly and heart patients are most suited to use soy milk as a dairy alternative. Whole milk contains a significant amount of saturated fat and cholesterol which increase the risk of plaque formation and heart disease. Skim milk does not have this problem, but it is watery and much less appetizing. Soy milk is naturally cholesterol free with an extra dose of heart-healthy monounsaturated and polyunsaturated fatty acids that can
effectively reduce your blood cholesterol level. The phytosterols in soy milk can further improve your heart conditions by
controlling your blood pressure and preventing cholesterol absorption in your intestines. Studies have shown that drinking soy milk can lower your risks for atherosclerosis and strokes, making them an effective aid in prevention and treatment of heart diseases.
Switch to Soy Milk for Weight
Control!!
1. Each cup of plain soy milk contains about 7 grams of sugar and 80 calories. Soy 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. Additionally, the monounsaturated fatty acids can inhibit fat absorption during digestion and reduce the chance of fat storage.
MATERIALS
REQUIRED
1. Beakers
2. Grinder and mixer 3. Measuring cylinder 4. Tripod-stand 5. Thermometer 6. Muslin cloth 7. Burner
PROCEDURE:-1.
About 150g of Soya beans is soaked in suffi cient amount
of water so that they are completely dipped in it.2. Swollen Soya beans are taken out and grind them to a very fi ne paste. 3. The paste is fi l t e r e d t h r o u g h a m u s l i n c l o t h ; t h e c l e a r w h i t e fi l t r a t e i s soya bean milk. Its taste is
compared with buffalo milk. 4. About 50 ml of soya bean milk is taken in three other beakers and heated the up to 30°, 40°and 50°C respectively. 5. About ¼ spoonfuls curd is added to each of these
beakers. The beakers are left undisturbed for 8 hour and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three beakers and heated up to 30°, 40° and 50°C respectively. Again, about ¼ spoonfuls curd is added to each of these beakers. The beakers are left undisturbed for 8 hour and curd is
formed.
OBSERVATION:-
RESULT:-Type of milk Beaker no Temperature Quality of
curd Taste of curd Cow milk 1 300C 2 400C 3 500C Soya bean milk 4 5 400C 6 500C
For buffalo milk, the best temperature for the formation of good quality and tasty curd is……. o C and for soya bean milk, it is ……. o
C.
1. Natural milk is sweet in taste while soya bean milk is sour.
2. The curd formation takes
place at a faster rate with increase in
temperature and in both type of milk.
3. In natural milk,
fermentation take place faster at
a higher temperature, leading
to formation of larger amount lactic
Acid which imparts of sour taste.
4. If the soya milk is kept outside for more than 12 hours in a metal container it gets spoiled.
B
IBLIOGRAPHY
:-1. Comprehensive Practical Chemistry – XII.
2. N.C.E.R.T Chemistry Text Book.
3. Wikipedia, the free encyclopedia
4. Scribd.
