Chemistry Investigatory Project on

“Preparation of soyabean milk and its comparison with the

natural milk with respect to curd formation, effect of
temperature and taste.”

Name: ABHISHEK AJITHKUMAR

Grade: XII-A
Roll Number: 13
Academic Year: 2019-20
 ACKNOWLEDGEMENT

I wish to express my deepest gratitude and sincere thanks to

my respected principal Dr.Prashant Bukkawar at New
Horizon Public School, New Panvel for his encouragement
and, for all the facilities that he provided for this project
work on “Preparation of soybean milk and its comparison
with the natural milk with respect to curd formation, effect
of temperature and taste” which also encouraged me to do
a lot of research work and learn about new things.
I extend my hearty thanks to my subject teacher Mrs.
Shrutika Patil. I take this opportunity to express my deep
sense of gratitude, for her invaluable guidance, constant
encouragement which has sustained my efforts at all stages
of this project work.
I can’t forget to offer my sincere thanks to my parents and
friends who helped me to carry out this project work and
thank them for their valuable advice and support which I
recieved from them time to time
 CERTIFICATE

This is to certify that Mst. Abhishek Ajithkumar of class

XII-A has successfully completed the chemistry
investigatory project on “Preparation of soybean milk and
its comparison with the natural milk with respect to curd
formation, effect of temperature and taste” as prescribed
by CBSE for academic session 2019-20.

SIGNATURE OF SIGNATURE OF SIGNATURE OF

INTERNAL PRINCIPAL EXTERNAL
EXAMINER EXAMINER
 SCHOOL STAMP :

INDEX

 Aim
 Materials Required
 Theory
 Procedure
 Observations
 Conclusion
 Photos
 Bibliography
 AIM
To investigate the preparation of soyabean milk and its
comparison with the natural milk with respect to curd
formation, effect of temperature and taste.
 MATERIALS REQUIRED
Beakers
Pestle and mortar
Measuring cylinder
A spoon
Tripod stand
Thermometer
Muslin cloth
Burner
Soyabeans
Buffalo milk
Fresh curd
 Distilled water
 THEORY
Natural milk is an opaque white fluid secreted by the
mammary glands of female mammal. The main constituents
of natural milk are proteins, fibres, carbohydrates, minerals,
vitamins, fats, and water and are a complete balanced diet.
Fresh milk is sweetish in taste. However, when it is kept for
a long time at temperature 35°C or more, it becomes sour
because of bacteria present in the 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 the milk is sufficient and
temperature is around 36°C, it forms semi solid mass, called
curd.
Soyabean milk is made from soyabeans. It resembles natural
milk. The main constituents of soyabean milk are proteins,
carbohydrates, fats, minerals, and vitamins. It is prepared by
keeping soyabeans dipped in water for some time. The
swollen soyabeans are then crushed to a paste which is then
mixed with water. The solution is filtered and filtrate is
soyabean milk.
 PROCEDURE
1. Soak about 150g 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 a very
fine paste with a pestle mortar.
3. Add about 250ml 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 50ml of buffalo milk in each of the three beakers
(labelled as 1, 2 and 3) and heat the beakers to 30°C,
40°C and 50°C respectively. Add ¼ spoonful 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 50ml of soyabean milk in each of the
three other beakers and heat the beakers to 30°C, 40°C
and 50°C respectively. Add ¼ spoonful curd to each of
these beakers. Mix well with a spoon and leave the
beakers undisturbed for 8 hours and the curd is formed.
 OBSERVATIONS

TYPE OF BEAKER TEMPERATURE QUALITY TASTE OF

MILK NO. OF CURD CURD
BUFFALO 1. 30° Good sour in
MILK 2. 40° Better taste.
3. 50° Best
SOYA BEAN 4. 30° Good Not sour in
MILK 5. 40° Best taste.
6. 50° Good
PHOTOS
 CONCLUSION

FOR BUFFALO MILK, THE BEST TEMPERATURE FOR THE

FORMATION OF TASTY AND GOOD QUALITY CURD IS 50°C AND
FOR SOYABEAN MILK, THE TEMPERATURE IS 40°C.
 BIBLIOGRAPHY

www.google.com
www.yahoo.com
en.wikipedia.com
NCERT class 12 Chemistry practical Lab manual