NAME

SOURAV PRASAD

CLASS -

XII-A (SCIENCE)

ROLL NO. - 69

This is my foremost duty to express my deep regards and gratitude

to SMRUTI TEACHER under whose guidance and supervision I am able
to undertake this project. it is he, who has been my primary
source of inspiration and who motivated, guided and encouraged me
at different stages to make this project. He helped me to
understand the intricate issues involved in project making besides
effectively presenting it.
These intricacies would have been lost otherwise. My project has
been a success only because of his valuable suggestions and
guidance.
I would also like to express my gratitude towards my parents for
their co-operation and encouragement and who have helped me in
making this project a successful one.

THIS IS TO

CERTIFY THAT THE PROJECT REPORT ENTITLED "

Preparation of soya bean milk and its comparison with the natural
milk with respect to curd formation "
PRASAD"

A STUDENT OF

CLASS

SUBMITTED BY "SOURAV
"XII-A" ,2015-2016 , OF

DEEPIKA.E.M.SCHOOL HAS BEEN EXAMINED BY US.

IT IS FOUND FIT AND APPROVED FOR THE AWARD OF "ALL

INDIA SENIOR SCHOOL CERTIFICATE EXAMINATION 2016

SIGNATURE OF

SIGNATURE OF

INTERNAL

EXTERNAL

. ACKNOWLEDGEMENT
. INTRODUCTION
. CAUSES FOR FOOD ADUTERATION
. COMMON ADULTERANTS
. EFFECTS OF FOOD
. ADULTERATION
. PREVENTION OF FOOD
. TEST FOR ADULTERANT
. BIBLIOGRRAPHY

. 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 5C 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 36C, it forms semi-solid mass,
called curd.
. Soya bean milk is made from soybeans. It resembles
natural milk. The main constituents of soya bean milk
are proteins, carbohydrates, fats minerals and
vitamins. It is prepared by keeping soyabens dipped
in water for sometime. The swollen soyabeans are
then crushed to a paste which is then mixed with
water. The solution is filtered and filtrate is soya -milk.

Aim:
Preparation of soya bean 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, glass-rod, tripodstand, thermometer, muslin cloth, burner. Soya beans, buffalo milk,
fresh curd, distilled water.

Procedure:
Soak about 100 g of soya beans in sufficient amount of water
for 24 hours.
Take out swollen soya beans and grind them to a very fine
paste with a pestle-mortar.
Add about 250 ml of water to this 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 buffalo milk in three beakers and heat the
beakers to 300, 400 and 500 C respectively.
Add spoonful curd to each of the beakers and leave the
beakers undisturbed for 8 hours and curd is ready.
Similarly, take 50 ml of soya bean milk in three other beakers
and heat the beakers to 300,400 and 500 C respectively.
Add 1 spoonful curd to each of these beakers.
Leave the beakers

Observation:

Result:
For buffalo milk, the best temperature for the formation of good
quality and tasty curd is ... 0C and for soya bean milk,
it is .. 0C.

 Chemistry Textbook for Class XII; National Council

of Educational Research and Training
Together With Lab Manual Chemistry XII Bharti
Bhawan (Publishers & Distributors)
Comprehensive Chemistry Lab Manual XII
Wikipedia The free encyclopedia

SIGNATURE OF INTERNAL

SIGNATURE OF EXTERNAL