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RISHAB
JAISWAL
XII -C
CERTIFICATE
This is to certify that the project report completed by
RISHAB JAISWAL on the topic preparation of soya
bean milk and its comparison with the natural milk to
curd formation , effect of temperature and taste in the
department of chemistry , , KENDRIYA VIDYALAYA
B.K.P; (A.F.S) is according to the specification
prescribed by CBSE , New Delhi.
Principal
Page 2 of 7
INTRODUCTION
1. Soy milk contains about the same proportion of protein as cow's
milk: around 3.5%; also 2% fat, 2.9% carbohydrate.
2. Natural milk is an opaque white fluid 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. Fresh cow/buffalo milk is sweetish in taste while soya milk is
little sour in taste.
4.
5.
6.
MATERIALS
REQUIRED
1. Beakers
2. Grinder and mixer
3. Measuring cylinder
4. Tripod-stand
5. Thermometer
6. Muslin cloth
7. Burner
soy
2. S w o l l e n S o y a b e a n s a re t a ke n o u t a n d g r i n d th e m
to a v e r y fi n e p a s t e .
3. The paste is fi l t e r e d
through a muslin
cloth; the
c l e a r w h i t e fi l t r a t e i s
soya bean milk. Its taste is
compared with buffalo milk.
4. About 50 ml of soya bean
milk is taken in three other beakers and
heated the up to 30, 40and 50C
respectively.
5. About spoonfuls curd is added t o e a c h o f t h e s e
b e a ke r s . T h e b e a ker s a re l e ft u n d i s t u r b e d f o r 8 hour
and curd is formed.
6. Similarly, 50 ml of buffalo milk is taken in three beakers and
heated up to 30, 40 and 50C respectively. Again, about
spoonfuls curd is added t o e a c h o f t h e s e b e a ke r s . T h e
b e a ke r s a re l e ft u n d i s tu r b e d f o r 8 hour and curd is
formed.
OBSERVATION:Type of milk
Beaker no
Temperature
Cow milk
300C
400C
500C
Soya bean
milk
400C
500C
RESULT:Page 6 of 7
Quality of
curd
Taste of curd
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 .
C.
t a ke s
in
o f milk.
faster at
leading
lactic
4. If the soya milk is kept outside for more than 12 hours in a metal
container it gets spoiled.
BIBLIOGRAPHY:1.
2.
3.
4.
5.
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