Chemistry Investigatory Project

SARLA CHOPRA
D.A.V.PUBLIC SCHOOL
SESSION 2022-2023
CHEMISTRY PROJECT WORK
TOPIC – PREPARATION OF SOYABEAN MILK AND
ITS COMPARISION WITH NATURAL MILK
SUBMITTED BY - SUBMITTED TO -
NAME - DIVYANSHU MRS. MAMTA BHASIN
PRIYADARSHI
CLASS - XIITH A
ROLL NO -
CERTIFICATE
This is to certify that Divyanshu Priyadarshi of
class XII ‘A’ of Sarla Chopra D.A.V. Public
School has successfully completed the
Chemistry Investigatory Project on the topic
“Preparation of soyabean milk and its
comparison with natural milk” as prescribed
by the CBSE Board for the Academic Year
2022-23.
It is further certified that the project is
individual work of the candidate.
External’s Signature :-
Internals' Signature :-
Principal’s Signature :-
ACKNOWLEDGEMENT
I would like to express my special
thanks of gratitude to my teacher Mrs.
MAMTA BHASIN who gave me the
golden opportunity to do this wonderful
project on the topic “PREPARATION OF
SOYABEAN MILK AND ITS COMPARISION
WITH NATURAL MILK" which also
helped me doing a lot of research and I
came to know about so many new
things . I would also like to thank my
parents and friends who helped me to
complete this project in limited time
frame.
INDEX
I. INTRODUCTION
II. AIM
III. REQUIREMENTS
IV. PROCEDURE
V. OBSERVATION
VI. RESULT
VII. BIBLIOGRAPHY
INTRODUCTION
Natural milk is an opaque white fluid secreted by
the mammary gland of female mammal. The main
constituents of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and water
and is a complete balanced diet. Fresh milk is
sweetish in taste. However, when it is kept for a long
time at a temperature 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 a precipitate. When the acidity in
milk is sufficient and temperature is around 36°C, it
forms semi-solid mass, called curd.
Soya bean milk is made from soybeans. It resembles

natural milk. The main constituents of soya bean
milk are proteins, carbohydrates, fats minerals and
vitamins. It is prepared by keeping soyabeans dipped
in water for sometime. The swollen soyabeans are
then crushed to a paste which is then mixed with
water. The solution is filtered and filtrate is
soyabean milk.
aim
PREPARATION OF SOYABEAN
MILK AND ITS COMPARISON
WITH THE NATURAL MILK WITH
RESPECT TO CURD FORMATION,
EFFECT OF TEMERATURE AND
TASTE.
requirements
I. Beakers
II. Pestle
III. Mortar
IV. Measuring cylinder
V. Glass-rod
VI. Tripod-stand
VII. Thermometer
VIII. Muslin cloth
IX. Burner
X. Soyabeans
XI. Buffalo milk
XII. Fresh curd
XIII. Distilled water
PROCEDURE
1. Soak about 150 g of soyabeans in sufficient
amount of water so that they are completely
dipped in it. Keep them dipped for 24 hours.
2. Take out swollen soyabeans and grind them to

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

it through a muslin cloth. Clear white filtrate is
soyabean milk. Compare its taste with buffalo milk.
4. Take 50 ml of buffalo milk in each of the three

beakers labelled as 1, 2 and 3 and heat the beakers
to 30 °, 40° and 50°C respectively. Add spoonfull
curd to each of the beakers. Mix well with a spoon
and leave the beakers undisturbed for 8 hours and
curd is ready.
5. Similarly, take 50 ml of soyabean milk in each of

the three other beakers labelled as 4, 5 and 6 and
heat the beakers to 30°, 40° and 50°C respectively.
Add spoonfull curd to each of these beakers.
Mix well with a spoon and leave the beakers
undisturbed for 8 hours and curd is formed.
OBSERVATION
TABLE
TYPE OF BEAKER TEMP. QUALITY TASTE
MILK NO. OF CURD OF CURD
1 30° C PERFECTLY SOUR

SEMI-SOLID
BUFFALO 2 40° C COMAPRATIVELY LESS SOUR

WATERY
MILK
HIGHLY TASTELESS
3 50° C WATERY
1 30° C ALMOST ALMOST

SEMI-SOLID SOUR
SOYA
BEAN 2 40° C LITTLE
MILK SOUR
WATERY
3 50° C HIGY TASTELESS

WATERY
RESULT
For buffalo milk, the

best temperature for
the formation of good
quality and tasty curd
is 30°C and for
soyabean milk, is 40°C.
bibliography
BOOKS-
CHEMISTRY PRACTICAL FILE
GUIDE-
MRS. MAMTA BHASIN
WEBSITES-
www.wikipedia.org

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SARLA CHOPRA

Soya bean milk is made from soybeans. It resembles

2. Take out swollen soyabeans and grind them to

3. Add about 250 ml of water to this paste and filter

4. Take 50 ml of buffalo milk in each of the three

5. Similarly, take 50 ml of soyabean milk in each of

1 30° C PERFECTLY SOUR

BUFFALO 2 40° C COMAPRATIVELY LESS SOUR

1 30° C ALMOST ALMOST

3 50° C HIGY TASTELESS

For buffalo milk, the

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