New Baldwin International Senior
Secondary School
Mandur, Bangalore
Chemistry Investigatory Project
Session: 2023-2024
Topic: Preparation of soybean milk and its comparison
with the natural milk with respect to curd formation
By: P Manu
XII-A
Certificate
This is to certify that the chemistry project on the topic, “Preparation
of soybean milk and its comparison with the natural milk
with respect to curd formation” has been successfully
completed by P Manu of grade XII under the fulfilment of the
curriculum requirements of Central Board of Secondary Education in
the year of 2023-2024.
_____________
_____________
_____________
Signature of Internal
Examiner
Signature of External
Examiner
Signature of Principal
Acknowledgement
As a student of class XII, I completed this project on the
topic, “Preparation of soybean milk and its comparison
with the natural milk with respect to curd formation”. I
owe a deep sense of gratitude to my chemistry teacher,
Mrs Poongodi, whose valuable advice, guidance helped
me in completing this project.
At the same time I must express my gratitude to the
Principal, Ms. Ambika, of our School for providing the
resources and labs to conduct and carry out the project.
Table of Contents
1. Objective of Project
2. Introduction
3. Manufacturing process
4. Nutrition and Health information
5. Experiment
6. Theory
7. Procedure
8. Result
9. Bibliography
5
6
8
9
10
11
12
13
14
OBJECTIVE OF PROJECT.
The main objective of this chemistry project is
“Preparation of soybean milk and its comparison with
the natural milk with respect to curd formation”
INTRODUCTION
Soy milk, also known as soya milk or soymilk, is a
plant-based drink produced by soaking and grinding
and grinding soybeans, boiling the mixture, and
filtering out remaining particulates. It is a stable
emulsion of oil, water and protein. Its original form is
an intermediate product of the manufacture of tofu.
Originating in China, it became a common beverage in
Europe and North America in the latter half of the 20 th
century, especially as production techniques were
developed to give it a taste and consistency more
closely resembling that of dairy milk. Soy milk may be
used as a substitute for dairy milk by individuals who
are vegan or lactose intolerant.
MANUFACTURING PROCESS.
The soybean is a low and as such, is a good host for the
breeding of harmful bacteria. Thus the manufacturing is
“aseptic”, meaning that at a certain point in its
production, the soy milk is sealed off from any air
because it might introduce dangerous bacteria into the
product. The development of successful, affordable
aseptic production of soy milk has been of tremendous
importance in the mass production of its beverages. The
initial phases of the production of soy milk do not have
to be sealed off to air only later does this happen.
STEP BY STEP PROCESS:
 Producing the raw materials
 De-hulling
 Invalidating the indigestible enzyme
 Rough grinding
 Finer grinding
 Extracting
 Blending
 Aseptic sterilizing
 Homgenizing
 Cooling
 Storing, Packaging and Quality control.
NUTRITION AND HEALTH
INFORMATION.
EXPERIMENT.
Aim:
Preparation of soybean milk and its comparison with
natural milk with respect to curd formation, effect of
temperature and taste.
Requirements:
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
Beaker
Pestle and mortar
Measuring Cylinder
Glass rod
Tripod Stand
Muslin Cloth
Burner
Soya beans
Fresh curd
Distilled water
THEORY.
Natural milk is an opaque white fluid secreted by the
mammary glands of the female gender. It contains
proteins, carbohydrates, vitamins, minerals, fats and
water. Fresh milk is sweet in taste. On keeping for a
long time at 35-40 degrees Celsius, it becomes sour due
to lactic acid. That is why, natural milk has a strong
tendency to go bad during summers and is preserved at
low temperatures in refrigerators. In acidic conditions,
casein of the milk starts separating out as a precipitate.
When the acidity in milk starts sufficient and the
temperature is around 35 degrees Celsius, it forms a
semi-solid mass called curd. The curd formation may be
studied by keeping the milk at different temperatures.
Soybean milk is made from soybeans and resembles
natural milk. Soybean is a plant whose beans serve as
food for animals and human beings. It is a rich source
of protein. It is used to prepare margarine, soya butter,
cheese, curd and infant food. Soybean milk is prepared
by keeping soybeans dipped in water for sometime. The
swollen beans are then crushed to a paste. The paste is
mixed with water, solution is filtered and filtrate is
soybean milk. It does not contain carbohydrates and
lactose. It has no flavour. Soybean milk is solid after
adding sugar and flavours.
PROCEDURE.
1) Soak about 150g of soya beans in sufficient
amount of water so that they are completely
dipped in it.
2) Take out swollen soya beans and grind them to a
very fine paste and then filter it through a muslin
cloth.
3) Clear white filtrate is soya bean milk. Compare its
taste with buffalo milk.
4) Take 50ml of soya bean milk in three other beakers
and heat the beakers to 30 degree Celsius, 40
degree Celsius and 50 degree Celsius respectively.
5) Add ¼ spoonful of curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and
curd is formed.
6) Similarly, take 50ml of buffalo milk in three
beakers and heat the beakers to 30 degree Celsius,
40 degree Celsius and 50 degrees Celsius
respectively.
7) Add ¼ spoonful curd to each of these beakers.
Leave the beakers undisturbed for 8 hours and
curd is formed.
RESULT.
 Natural milk is sweet in taste while soybean milk
is not.
 Curd formed from natural milk at higher
temperatures are more sour.
 The rate of formation of curd in natural milk and
soybean milk increases with increase in
temperature.
 For natural milk, the best temperature for
formation of good quality curd is 50 degree
Celsius.
 For soy milk, the best temperature for formation of
good quality curd is 40 degrees Celsius,
BIBLIOGRAPHY.
 Wikipedia
 Healthy food guide