CHEMISTRY INVESTIGATORY PROJECT
On:
Preparation of Soybean Milk and Its
Comparison with Natural Milk
Submitted By:
Mohammed Aqeeb
Class: 12S3
Roll No: 19
Submitted To: Mr. Umesh Pandey
Shree Vasishtha Vidhayalaya
Academic Year: 2025–26
CERTIFICATE
This is to certify that Mohammed Aqeeb of Class 12S3 (Roll No. 19) has
successfully completed the investigatory project entitled “Preparation of Soybean
Milk and Its Comparison with Natural Milk” under the guidance of Mr. Umesh
Pandey during the academic year 2025–26.
Teacher In-charge: ___________________
Signature of Examiner: _______________
ACKNOWLEDGMENT
I would like to express my sincere gratitude to my chemistry teacher, Mr. Umesh
Pandey, for his valuable guidance and constant encouragement throughout this
project. I also thank my school, Shree Vasishtha Vidhayalaya, for providing the
facilities necessary to carry out this investigatory work. Lastly, I extend my
appreciation to my classmates and family for their support.
ABSTRACT
This project focuses on the preparation of soybean milk and compares it with
natural cow milk in terms of taste, appearance, nutritional composition, and other
properties. Soybean milk is a popular plant-based alternative, especially for
individuals with lactose intolerance or dairy allergies. The aim of this investigation
is to study the process of preparing soybean milk, analyze its composition, and
compare its characteristics with natural milk.
INTRODUCTION
Milk is a vital component of the human diet, providing essential nutrients such as
proteins, fats, carbohydrates, vitamins, and minerals. However, due to lactose
intolerance, allergy, or ethical reasons, many people seek alternatives to cow milk.
Soybean milk, extracted from soybeans, is one such alternative that has gained
popularity due to its nutritional value and plant-based origin.
OBJECTIVES
1. To prepare soybean milk in the laboratory.
2. To compare its properties with natural milk.
3. To study the nutritional and chemical differences between both types of milk.
4. To evaluate its advantages and limitations.
THEORY / BACKGROUND
Soybean milk is produced by soaking soybeans in water, grinding them, filtering,
and boiling the extract. The resulting liquid resembles cow milk in appearance but
differs in composition. It contains proteins, unsaturated fats, vitamins, and
minerals. However, unlike cow milk, it lacks lactose and cholesterol.
NUTRITIONAL COMPOSITION
Cow milk contains casein proteins, lactose sugar, and saturated fats, while
soybean milk contains plant proteins and unsaturated fats. The following table
compares their nutritional content per 100 mL:
Component
Cow Milk
Soybean Milk
Protein
3.3 g
3.0 g
Fat
3.9 g
1.8 g
Carbohydrates
4.8 g
2.9 g
Calcium
120 mg
25 mg
Cholesterol
11 mg
0 mg
HEALTH BENEFITS
Soy milk contains no lactose, making it suitable for lactose-intolerant individuals. It
is rich in polyunsaturated fats, fiber, and antioxidants that may reduce cholesterol
levels and support heart health.
MATERIALS REQUIRED
1. Soybeans
2. Distilled water
3. Blender or grinder
4. Muslin cloth
5. Beakers
6. Stove or heating plate
PROCEDURE
1. Soak soybeans in water overnight.
2. Remove the outer covering and grind the beans with water.
3. Filter the mixture through a muslin cloth.
4. Boil the filtrate for 15–20 minutes to remove raw flavor.
5. Cool and store the soybean milk for comparison.
OBSERVATIONS
Soybean milk appears whitish and opaque like cow milk. However, it has a distinct
nutty aroma and a slightly thicker consistency.
COMPARATIVE ANALYSIS
Soybean milk is less sweet than cow milk, with a beany flavor. Cow milk contains
lactose and cholesterol, while soybean milk does not. Soybean milk also has lower
calcium but higher unsaturated fat content.
DISCUSSION
The experiment shows that while soybean milk can replace cow milk in many uses,
it requires fortification (especially with calcium) to match the nutritional value of
natural milk.
RESULT & CONCLUSION
Soybean milk can be effectively prepared using simple laboratory materials. It
serves as a nutritious, lactose-free alternative to cow milk, though it may differ in
taste and composition.
APPLICATIONS
1. Used as a dairy substitute in vegan diets.
2. Ideal for lactose-intolerant individuals.
3. Used in making tofu, desserts, and beverages.
4. Suitable for cholesterol-free diets.
REFERENCES
1. NCERT Chemistry Textbook
2. Food Science Journals on Soy Proteins
3. SlideShare presentation on Soybean Milk Preparation
4. Wikipedia and academic resources on soy products