Acknowledgement I express my sincere gratitude to Dr. NIRENDRA DIWEDI, Principal, Jagran Public School, Lucknow for his support in the preparation of the project.
I gratefully acknowledge the guidance given by our project coordinator, Geetam madam 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,” 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 Mr. Ramayana for helping me out carrying out other chemical tests.
Ayush parashar XII -A
Board roll no:-
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CERTIFICATE This
is to certify that the project report completed by AYUSH PARASHAR on the topic “ preparation of of soya bean milk and its comparison with the natural milk to curd formation , effect of temperature and taste ” in the department of chemistry ,JAGRAN PUBLIC SCHOOL , LUCKNOW is according to the specification prescribed by CBSE , New Delhi.
Mrs. Geetam singh
Dr. Nirendra Diwedi
Project coordinator
Principal
HOD of chemistry
JPS
JPS
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IM OF THE EXPIREMENT reparation of soya bean milk and its comparison P reparation with the natural milk with respect to curd formation, effect of temperature and taste taste..
NTRODUCTION… 1.
oy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate.
2.
atural milk is an opaque white flui d 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.
resh cow/buffalo milk is sweetish in taste while soya milk is little sour in taste.
4.
owever, when it is kept for a long time at a temperature of 35 ± 5 0C ,it becomes sour because of bacteria present in air.
5.
esearch has refuted claims that soy affects bone mineral density.
6.
hese bacteria convert lactose of milk starts separating out as a precipitate.
7.
hen the acidity in milk is sufficient and t emperature is around 360C, it forms semi-solid mass, called curd.
8.
oy 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 Page 3 of 8
pulp, which is indigestible by humans. humans. So as to counter this, this, many manufacturers enrich their product with calcium carbonate available to human digestion. oy milk is by nature much lower in calcium compared to cow's milk. Even
9.
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.
nother 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.
1.
lderly and heart patients are most suited to use soy milk as a dairy alternative. Whole milk contains a significant si gnificant 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 hearthealthy monounsaturated and polyunsaturated fatty acids that can effectively reduce your blood cholesterol level. The phytosterols in soy milk can further improve your your heart conditions by controlling controlling your blood pressure pressure and preventing cholesterol absorption absorption in your intestines. Studies have shown 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.
1.
ach 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 Page 4 of 8
fiber makes soy milk more more filling for natural for natural suppression of your appetite. Additionally, the monounsaturated monounsaturated fatty acids can inhibit fat absorption absorption during digestion and reduce the chance of fat storage.
ATERIALS REQUIRED
so mi milk lk
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ROCEDURE:1.
bout 150g of Soya beans is soaked in sufficient amount of water so that they are completely dipped in it. 2. wollen Soya beans are taken out and grind the m to a very fi f i n e p a s t e . 3. h e p a s t e i s f i 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 f i l t r a t e i s soya bean milk. Its taste is compared with buffalo milk. 4. bout 50 ml of soya bean milk is taken in three other beakers and heat he ated ed the th e up to to 30°, 30°, 40°an 40°andd 50°C 50°C respectively. 5. bout ¼ spo spoon onffuls uls curd is ad adde dedd t o e a c h o f t h e s e be ak e r s . T h e beakers are left undisturbed for 8hour and curd is formed. 6. imilarly, 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 t o e a c h o f t h e s e b e a k e r s . T h e b e a k e r s a r e l e f t u n d i s t u r b e d f o r 8hour and curd is formed.
BSERVATION:-
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ESULT: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.
atural milk is sweet in taste while soya bean milk is sour.
2 . he curd formation ta t a k e s p l a c e a t a f a s t e r rate with increase in t e m p e r a t u r e a n d i n both type of milk. 3 . n natural milk, fer f erm m enta en tatt i on take ta ke p l ace ac e fas f astt er at a hig hi g her he r te t e mp mpee rat ra t ure ur e , l ead ea d ing in g to formation of larger amount amount lactic Acid which imparts imparts of sour taste. 4. f the soya milk is kept outside outside for more than 12 hours hours in a metal container it gets spoiled.
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B 2. 3. 4. 5.
Comprehensive Practical Chemistry – XII. N.C.E.R.T Chemistry Text Book. Wikipedia, the free encyclopedia Scribd. www.milkworld.com.. www.milkworld.com
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