GG INTERNATIONAL SCHOOL

PREPARATION OF SOYBEAN MILK

Name: Ayush Kumar Mallick

Class: XII A (Science)
Exam No.:
Session: 2019-20
 GG INTERNATIONAL SCHOOL

CERTIFICATE

THIS IS TO CERTIFY THAT AYUSH KUMAR MALLICK, A

STUDENT OF CLASS XI HAS SUCCESSFULLY COMPLETED
THE RESEARCH ON THE PROJECT
“PREPARATION OF SOYBEAN MILK”
UNDER THE GUIDANCE OF Mrs.Dhruvi (SUBJECT
TEACHER) DURING THE YEAR 2019-20 IN PARTIAL
FULFILLMENT OF CHEMISTRY PRACTICAL
EXAMINATION CONDUCTED BY CBSE.

Signature of Signature of
Chemistry Teacher Examiner
ACKNOWLEDGMENT
In the accomplishment of this project successfully, many
people have bestowed upon me their blessings and the heart
pledged support, this time I am utilizing to thank all the
people who have been concerned with this project.
Primarily I would thank god for being able to complete this
project with success. Then I would like to thank my principal
Ms. Bharti Bhagwani and Chemistry teacher
Ms. Dhruvi whose valuable guidance has been the ones that
helped me patch this project and make it full proof success.
Suggestions and her instructions have served as the major
contributor towards the completion of the project.
Then I would like to thank my parents and friends who phases
have helped me with their valuable suggestions and guidance
has been very helpful in various phases of the completion of
the project.
Last but not the least I would like to thank my classmates who
helped me a lot.

AYUSH KUMAR MALLICK

XIIth SCIENCE ‘A’
 CONTENT

1. Introduction

2. Uses

3. Ecological impact

4. Advantages

5. Disadvantages
6. Experiment
 Aim
 Materials Required
 Procedure
 Observation Table
 Result

7. Bibliography
 INTRODUCTION

Soya milk:
Soy milk is a beverage made from soybeans. A stable emulsion of oil, water,
and protein, it is produced by soaking dry soybeans and grinding them with
water. Soy milk contains about the same proportion of protein as cow's milk:
around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be
made at home with traditional kitchen tools or with a soy milk machine. The
coagulated protein from soy milk can be made into Tofu, just as dairy milk
can be made into cheese.

According to popular tradition in China, soy milk was developed by Liu and
for medicinal purposes, although there is no historical evidence for this
legend. This legend first appeared in the 12th century and was not clearly
stated until late 15th century in Bencao Gangmu, where the development of
tofu was attributed to Liu with no mention of soy milk. Later writers in Asia
and the West additionally attributed development of soy milk to Liu an,
assuming that he could not have made tofu without making soy milk. Soya
milk is a complete protein and has about the same amount of protein as
cow's milk; it can replace animal protein and other sources of dietary fiber,
vitamins and minerals. Soy milk contains little digestible calcium because
calcium is bound to the bean's pulp, which is indigestible by humans.
 USES
 Soy milk is used in many kinds of Japanese cuisine, such as in making
Yuba as well as sometimes a base soup for nabemono.
 In Korean cuisine, soy milk is used as a soup for making kongguksu,
cold noodle soup eaten mostly in summer.
 Soy milk is also used in making soy yogurt, soy cream, soy kefir and
soy based cheese analogues.
 As the taste of commercial soy milk improves more and more people
are drinking it as enjoyment. But many people drink soy milk for the
added health benefits.

Ecological impact

Using soybeans to make milk instead of raising cows may be ecologically

advantageous, because the amount of soy that could be grown using the
same amount of land would feed more people than if used to raise cows.
Cows require much more energy in order to produce milk, since the farmer
must feed the animal, which can consume up to 24 kilograms of food in dry
matter (DM) basis and 90 to 180 liters (25 to 50 gallons) of water a day,
producing an average of 40 kilograms of milk a day. Because the soybean
plant is a legume, it also replenishes the nitrogen content of the soil in which
it is grown.
 ADVANTAGES

1. Improve Lipid Profile

The most important attribute of soy milk is its ability to improve your blood
lipid profile. Unlike dairy milk, which is high in saturated fat and cholesterol,
soy milk fat is mostly unsaturated with zero cholesterol. The
monounsaturated and polyunsaturated fatty acids in soy can inhibit the
transport of cholesterol into your blood stream. Studies have shown that
regular intake of soy can significantly lower you blood concentrations of
triglyceride and low density lipoproteins (LDL) and raise the level of high
density lipoproteins (HDL). This combined effect makes soy milk an ideal
drink if you have high cholesterol or have a family history of coronary heart
diseases.

2. Strengthen Blood Vessel Integrity

The omega-3 and omega-6 fatty acids as well as the powerful phytol-
antioxidants in soy can effectively protect your blood vessels from lesions
and hemorrhage. These compounds bind to the blood vessel lining and
defend your lining cells from free radical attacks and cholesterol deposits.
The binding of these nutrients also improve the fluidity and flexibility of
your blood vessels so that they are much more resilient to blood pressure
changes.
3. Promote Weight Loss

Soy milk is naturally lower in sugar content than regular milk. Cow's milk
has about 12 grams of sugar per cup as opposed to only 7 grams in soy milk.
This is why a cup of whole soy milk has only 80 calories, which is the
equivalent of skim milk. In addition, the monounsaturated fatty acid in soy
milk can inhibit your intestinal absorption of fat, which is another great
advantage for weight loss. Drinking soy milk also gives you an extra dose of
fiber, keeping your feeling fuller for longer time.

5. Prevent Postmenopausal Syndromes

During menopause, a woman’s natural production of estrogen drops to a

minimum. The sudden reduction of estrogen creates a number of health
problems for postmenopausal women. Postmenopausal women have higher
risks of heart disease, diabetes and Obesity. They are also more vulnerable
to depression, mood swings, insomnia and other psychological disorders.
The phytoestrogen in soy is an effective estrogen replacement. Regular
intake of soy is a great way to prevent and alleviate these postmenopausal
syndromes.

6. Prevent Osteoporosis

Osteoporosis is another age and hormone related disease. The

phytoestrogen in soy can help accelerate calcium absorption by your body
and prevent the loss of bone mass. For the maximum benefit, make sure to
buy the soy milk that is fortified with extra calcium and vitamin D.
 DISADVANTAGES

1. The University Of Maryland Medical Centre notes that soy foods are
safe for most people. The exceptions are those who have soy allergies
and recent breast cancer patients. Because soy products, including soy
milk, contain chemicals similar in structure to estrogen, a diet rich in
soy might pose a health risk if you've recently had breast cancer, which
is sometimes sensitive to estrogen. As a result, further research is
needed to determine soy's safety after breast cancer.

2. However, some types of soy milk do have a major nutritional

disadvantage because of their added sugar content. Added sugars
boost your calories without offering nutritional value, and increase
your risk of cardiovascular disease. Select unsweetened soy milk to
minimize added sugar -- it contains just 1 gram of naturally occurring
sugars and no added sugar.
 EXPERIMENT
AIM
Preparation of soybean milk and its comparison with the natural
cow milk with respect to curd formation, effect of temperature
and taste.

MATERIALS REQUIRED
1. Beaker, pestle mortar
2. Measuring cylinder
3. Spoon
4. Tripod stand
5. Thermometer
6. Muslin cloth
7. Burner
8. Soybean
9. Cow milk
10. Fresh curd
11. Distilled water
 PROCEDURE
1) Soak about 150g of Soya beans in sufficient amount of
water so that they are completely dipped in it.

2) Take out swollen Soybeans and grind them to a very

fine paste

3) Take out swollen Soybeans and grind them to a very

fine paste and filter it through a muslin cloth. Clear
white filtrate is soybean milk. Compare its taste with Cow
milk.

4) Take 50 ml of soybean milk in three other beakers and

heat the beakers to 30°, 40°and 50°C respectively. Add ¼
spoonful curd to each of these beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.

5) Similarly, take 50 ml of buffalo milk in three beakers

and heat the beakers to 30°, 40° and 50°C respectively.
Add ¼ spoonful curd to each of these beakers. Leave the
beakers undisturbed for 8 hours and curd is formed.
6) Note the readings in the observation table.
 Observations
Quality of
Type of milk Beaker No. Temperature Taste of curd
curd
1A 30°C Ok Little bit Sour
Cow Milk 2A 40°C Ok Ok
3A 50°C Best Ok
Too much
1B 30°C water Sour
Content
Soybean milk 2B 40°C Best Ok
3B 50°C Good Ok

Result
For cow milk, the best temperature for the formation of good quality and tasty
curd is 50°C and for soybean milk, it is 40°C.

Bibliography
https://www.seminarsonly.com
https://www.academia.edu
https://www.icbse.com
https://thechemistryguru.com
https://chemzblog.wordpress.com
https://www.youtube.com/watch?v=9ZyeReRF1oI
Full Circle : Practical Skills in Chemistry Class 12