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INTRODUCTI
ON
Soy milk, also known as soya milk or
soymilk, is a plant-based drink produced
by soaking 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 20th
century, especially as production
techniques were developed to give it a
taste and consistency more closely
There are different types
Soy milk is fortified with vitamins of soy milk available,
and minerals, such as calcium, including unsweetened,
vitamin D, B12, and iron, making sweetened, and flavoured
it a popular plant-based varieties. Some brands
alternative to cow’s milk. Soy milk may also add additional
is naturally high in B vitamins, ingredients, such as gums
potassium, and magnesium, and is or carrageenan, to
often used by those who are improve texture or shelf
intolerant to lactose or have a life. When choosing a soy
milk protein allergy. milk, look for unsweetened
products with fewer
ingredients to avoid added
sugars and preservatives.
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Manufacturing
Process
The development of successful,  Procuring the raw
affordable aseptic production of soy materials
milk has been of tremendous  De-hulling
importance in the mass production  Invalidating the
of this beverage. indigestible enzyme
 Grinding
The soybean is a low acid food and
 Extracting
as such, is a good host for the
 Blending
breeding of harmful bacteria. Thus,
 Aseptic sterilizing
the manufacturing process is
 Homogenizing
“aseptic,”
 Cooling
 Storing
 Packaging
Natural Milk V/S Soy

2|Page
Milk
Calories
Lactose
60
Present
54
Absent
Cholesterol 5mg Absent
Carbs 5.26 g 6.28 g
Protein 3.22 g 33.27 g
Sugar 5.1 g 0.6 g
Calcium 113 mg 25 mg
Potassium 143 mg 118 mg
Unsaturated Fat 0.195 g 0.961 g
Natural milk (100ml) Soy milk (100ml)
Experime
nt
Aim
Preparation of soya bean milk and its comparison
with the natural milk with respect to curd
formation, effect of temperature and taste.
REQUIREMENTS
 Beakers
 Pestle and mortar
 Measuring cylinder
 Glass rod Pestle and mortar
 Tripod-stand
 Thermometer
 Muslin cloth
 Burner
 Soya beans
 Fresh curd
 Distilled water
Muslin cloth Measuring

cylinder
Theory
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Natural Milk
Natural milk is an opaque white Fresh milk is sweetish in taste.

fluid secreted by the mammary However, when it is kept for a
gland of female mammals. The long time at a temperature of 35
main constituent of natural milk +5°C it becomes sour because of
are proteins, carbohydrates, bacteria present in air.
minerals, vitamins, fats and
water and is a complete
balanced diet in itself. These bacteria convert lactose of
milk into lactic acid which is sour
in taste. In acidic conditions
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Soya Milk
Soya milk, also known as soy Soya milk is created by soaking,

milk, is a plant-based milk grinding, and boiling soybeans,
substitute made from soybeans. then separating the solids from
It is a popular dairy milk the liquid. The resulting liquid
alternative for people who are can be used in a similar way to
lactose intolerant, have milk cow's milk in various culinary
allergies, or choose to follow a applications.
vegan or vegetarian diet.
Soya milk is a good source of
protein and is often fortified
with vitamins and minerals like
calcium and vitamin D to make it
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PROCEDUR
E
 Soak about 150g of soya beans in sufficient amount of water

so that they are completely dipped in it.
 Take out swollen soya beans and grind them to a very fine
paste and filter it through a muslin cloth.
 Clear white filtrate is soya bean milk. Compare its taste with
buffalo milk.

the beakers to 𝟑𝟎℃, 𝟒𝟎℃ 𝑎𝑛𝑑 𝟓𝟎℃ respectively.
Take 50 ml of soya bean milk in three other beakers and heat
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OBSERVATIO
N
Type of Beaker Temperature Quality of Taste of
Milk no. curd curd
1 300C Perfectly Sour
dense,
Buffalo Semi solid
milk 2 400C Comparatively Less sour
watery
3 500C Highly Watery Tasteless
1 300C Highly water Almost

content sour
Soybean
Milk 2 400C Semi solid, Sour
Little bit
watery
3 500C Highly water Tasteless
content
RESULT
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1. Natural milk is sweet in taste while soybean milk

is not.
2. Curd formed from natural milk at higher
temperature is sourer.
o For natural milk, the best temperature for
formation of good quality curd is = 50℃.
o For soybean milk, the best temperature for
formation of good quality curd is = 40℃
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ADVANTAGES OF
SOYMILK
Nutrient-Rich:
Soymilk is a good source of essential nutrients such as
protein, fibre, calcium, vitamin D, and vitamin B12. Many
commercial brands fortify their products to make them even
more nutritious.
Low in Saturated Fat:

Soymilk is naturally low in saturated fat, making it a heart-
healthy option, especially when compared to whole milk.
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Menopausal Symptoms:
Some women find relief from menopausal symptoms like hot
flashes and night sweats when they consume soy products
because they contain natural plant compounds called
phytoestrogens.
Digestive Health:
The fibre content in soymilk can contribute to healthy
digestion and regular bowel movements.
Weight Management:
Soymilk can be a useful component of a weight management
plan due to its lower calorie content compared to whole
11|Page DISADVANTAGES OF
SOYMILK
Allergies:
Soy is one of the top eight allergens, and some individuals
may have soy allergies. In such cases, consuming soy milk can
lead to allergic reactions, which may range from mild
symptoms to severe anaphylaxis.
Flatulence and Digestive Issues:

Soymilk contains complex carbohydrates that can be harder
to digest for some people, leading to gas, bloating, or other
digestive discomfort.
Thyroid Function:
Conclusio
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n
Both natural milk and soybean milk have almost
same constituents except the presence of lactose
in natural milk. Soybean milk can easily be used as
an effective alternative for people whose diet is
lactose free. But on the other hand, natural milk
curd requires lesser time than soybean milk curd
and also requires temperature slightly greater
than room temperature.
PRECAUTIO
N
 Handle the laboratory apparatus carefully.
 Observe the readings of the thermometer
carefully.
 Carefully soak the soybeans for 24 hours.
 Use only muslin clothes for the filtration.
 Measure carefully the quantity of sample taken
for observation
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BIBLIOGRAPH
Y
Books:
 Comprehensive Practical Chemistry Class 12
 Chemistry Books class 12
Internet sources:
 www.wikipedia.org
 YouTube.com
 https://forestnation.com/
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INTRODUCTI

Natural Milk V/S Soy

Natural milk (100ml) Soy milk (100ml)

Muslin cloth Measuring

Natural milk is an opaque white Fresh milk is sweetish in taste.

Soya milk, also known as soy Soya milk is created by soaking,

 Soak about 150g of soya beans in sufficient amount of water

3 500C Highly Watery Tasteless

1 300C Highly water Almost

1. Natural milk is sweet in taste while soybean milk

Low in Saturated Fat:

Flatulence and Digestive Issues:

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