SOYA MILK.docx

NAME:- KUMAR RANJAN CLASS: XII-A (SCIENCE) ROLL NO.: 4632113

NAME:- KUMAR RANJAN CLASS: XII-A (SCIENCE) ROLL NO.: 4632113 SCHOOL: ARMY PUBLIC SCHOOL

I, HIREN P PATEL, ROLL NO. 07 am submitting this copy of Chemistry Project work as an evidence of my work in Chemistry Laboratory.

This is to certify that KUMAR RANJAN , A student of class XII of the ARMY SCHOOL , Roll No.: 4632113 session 2014-2015, has satisfactorily completed the required chemistry project work as per the syllabus of Standard XII in the laboratory of the school.

CLASS TEACHER’S SIGNATURE Principal’s Signature EXTERNAL’S Signature

 ACKNOWLEDGEMENT  AIM OF THE PROJECT  INTRODUCTION  PREPRATION  ECOLOGICAL IMPECT  EXPERIMENT  RESULT  BIBLOGRAPHY

I selected this project as a part of my studies, titled “PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK”. As a gratitude, I convey my sincere thanks to Mrs. K. Chawala and Lab. Assistant who was the constant guide during the period of study and without whose help it would not have been possible for us to complete this project.

Kumar ranjan XII-a (SCIENCE) 2014-2015

PREPARATION OF SOYABEAN MILK AND ITS COMPARISON WITH THE NATURAL MILK WITH RESPECT TO CURD FORMATION, EFFECT OF TEMERATURE AND TASTE.

Soy milk (soymilk or soya milk) is a plant milk produced by soaking dry soybeans and grinding them with water. A traditional staple of Asian cuisine, soy milk is a stable emulsion of oil, water and protein, and contains about the same proportion

of protein as cow's milk. The coagulated protein can be made into tofu, just as cow's milk can be made into cheese. Soy milk can be produced at home using a soy milk machine. Soy 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.[10] It contains little digestible calcium because it is bound to the bean's pulp, which is indigestible by humans. To counter this, manufacturers enrich their products with calcium carbonate.[11] Unlike cow's milk, soy milk has little saturated fat and no cholesterol. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't contain galactose, a product of lactose breakdown, soy-based infant formulas can safely replace breast milk in children with galactosemia.[12] Like lactose-free cow's milk, soymilk contains no lactose, which makes it a good alternative for lactoseintolerant people.

For people who suffer from gout, Purina in soy can make the condition worse. The US National Institutes of Health(NIH) recommends gout sufferers limit consumption of soy products (although also suggests that soy may have health benefits by reducing the risk for heart disease)

Natural milk is an opaque white fluid secreted by the mammary gland of female mammal. The main constituents of natural milk are proteins, carbohydrates, minerals, vitamins, fats and water and is a complete balanced diet. Fresh milk is sweetish in taste. However, when it is kept for a long time at a temperature 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 a precipitate. When the acidity in milk is sufficient and temperature is around 36°C, it forms semi-solid mass, called curd.

Soy milk can be made from whole soybeans or fullfat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15–20 minutes, followed by the removal of an insoluble residue (soy pulp fiber) by filtration.

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.[19] Cows require much more energy in order to produce milk, since the farmer must feed the animal, which can consume up to 24 kilograms (53 pounds) of food in dry matter (DM) basis and 90 to 180 litres (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. The American soil scientist Dr. Andrew McClung was the first to devise a method to grow soybeans in the Cerrado region of Brazil (tropical savanna). He was awarded with the 2006 World Food Prize

REQUIREMENTS           

Beakers Pestle Mortar Measuring cylinder Glass-rod Tripod-stand Thermometer Muslin cloth Burner Soyabeans Buffalo milk Fresh curd

:-

1. Soak about 150 g 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 soybeans and grind them to a very paste-mortar. 3. Add about 250 ml per water this paste and filter it through a muslin cloth. Clear white filtrate is soyabean milk. Compare its taste with buffalo milk. 4. Take 50 ml of buffalo milk in three beakers and that the beakers to 30°, 40° and 50° respectively. Add ¼ spoonful curd to the beakers. Leave the beakers undisturbed for 8 hours and curd is ready. 5. Similarly, take 50 ml of soyabean milk in three other breakers and heat the breakers to 30°, 40° and 50° respectively. Add ¼ spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed.

TYPE OF MILK

Beaker no.

temperature

Quality of curd

Test of curd

Cow milk

1 2 3

Soya milk

4 5 6

30o 40o 50o 30o 40o 50o

For buffalo milk, the best temperature for the formation of good quality and tasty curd is ……. °C and for soyabean milk, is ……. °C.

CHEMISTRY PRACTICAL: comprehensive –XII CHEMISTRY PRACTICAL: A practical textbook

Of chemistry by C.P.JAIN for XII WEBSITE: www.icbse.com