Preparation of Soybean Milk Chemistry Investigatory Project PDF class 12
Aim
Preparation of soya bean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste.
Introduction
Soy milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans. Creamy white soy milk resembles cow’s milk but in fact differs from its dairy counterpart in a number of ways. Not only it is higher in protein and iron content, but it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children. Those who are allergic to cow’s milk or are unable to digest lactose, the natural sugar found in cow’s milk, find soy milk easy to digest since it is lactose-free. Those who are calorie-conscious can purchase reduced fat soy milk (called lite soy milk) but this is often lower in protein as well. Some do not enjoy the taste of original soy milk, so manufacturers now offer flavoured soy milk. Soy milk can be substituted for milk in nearly any recipe. Those who merely want to boost protein intake often add powdered soy milk to other beverages, others find it economical to purchase it in powder form and then make soy milk when they add water to the powder. Children under one year of age should be given a formula of soy milk specifically developed with their nutritional needs in mind. Soy milk requires only soybeans and water (and steam) for its creation. Soy milk is nearly always fortified with calcium, vitamins D, and certain B vitamins. Highly concentrated flavourings, such as vanilla, carob, chocolate, and almond are often added to the finished product.
Manufacturing Process of Soya Milk
The soybean is a low acid food and as such, is a good host for the breeding of harmful bacteria. Thus, the manufacturing process is “aseptic,” meaning that at a certain point in its production, the soy milk is sealed off from any air because it might introduce dangerous bacteria into the product. The development of successful, affordable aseptic production of soy milk has been of tremendous importance in the mass production of this beverage. The initial phases of the production of soy milk do not have to be sealed off to air; only later does this happen
- Procuring the raw materials
- De-hulling
- Invalidating the indigestible enzyme
- Grinding
- Extracting
- Blending
- Aseptic sterilizing
- Homogenizing
- Cooling
- Storing
- Packaging
Requirements
- Beakers
- Pestle and mortar
- Measuring cylinder
- Glass rod
- Tripod-stand
- Thermometer
- Muslin cloth
- Burner
- Soya beans
- Fresh curd
- Distilled water
Theory
Natural Milk
Natural milk is an opaque white fluid secreted by the mammary gland of female mammals. The main constituent of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and water and is a complete balanced diet in itself fresh milk is sweetish in taste. However, when it is kept for a long time at a temperature of 35 +5°C it becomes sour because of bacteria present in 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 precipitate. When the acidity in milk is sufficient and temperature is around 36°C, it forms semi solid mass, called curd.
Soya Milk
Soya milk, also known as soy milk, is a plant-based milk substitute made from soybeans. It is a popular dairy milk alternative for people who are lactose intolerant, have milk allergies, or choose to follow a vegan or vegetarian diet. Soya milk is created by soaking, grinding, and boiling soybeans, then separating the solids from the liquid. The resulting liquid can be used in a similar way to cow’s milk in various culinary applications, including drinking, cooking, and baking.
Soya milk is a good source of protein and is often fortified with vitamins and minerals like calcium and vitamin D to make it nutritionally comparable to cow’s milk. It has a mild, slightly nutty flavour and can be consumed plain or in flavoured varieties. Soya milk is used in various products, including tofu, soy yogurt, and as an ingredient in many plant-based dairy alternatives like cheese and ice cream. It’s a versatile and nutritious option for those seeking an alternative to traditional dairy milk.
Procedure
- 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.
- Take 50 ml of soya bean milk in three other beakers and heat the beakers to
- Add ¼ spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed.
- Similarly, take 50ml of buffalo milk in three beakers and heat the beakers to
- Add ¼ spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed.
Result
- Natural milk is sweet in taste while soybean milk is not.
- Curd formed from natural milk at higher temperature is sourer.
- The rate of formation of curd in natural milk and soybean milk increases with increase in temperature.
- For natural milk, the best temperature for formation of good quality curd is = .
- For soybean milk, the best temperature for formation of good quality curd is =
Conclusion
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.
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