P. M. Shri K.V.O.F K Atni: Name
P. M. Shri K.V.O.F K Atni: Name
F
KATNI
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CERTIFICATE
JANHVI PATEL
has successfully completed his/her Chemistry
project titled
PREPARATION OF SOYA BEAN MILK AND
I T S C O MP A R I S O N W I T H T H E N A T U R A L M I L K
WITH RESPECT TO CURD FORMATION,
E F F E C T O F T E MP E R A T U R E A N D T A S T E
EXAMINER TEACHER
_______________ _____________
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ACKNOWLEDGEMENT
- JANHVI PATEL
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INDEX
CONTENT PAGE NO
Certificate 2
Acknowledgement 3
Topic 5
Introduction 6
Manufacturing Process 7
Natural Milk v/s Soybean Milk 8
Aim and requirements 9
Theory 10-11
Procedure 12
Observation 13
Result 14
Advantages & Disadvantages of
15-17
soymilk
Conclusion 18
Precautions 18
Bibliography 19
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TOPIC
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INTRODUCTION
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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.
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Natural Milk v/s Soybean Milk
8. Calcium 113 mg 25 mg
9. Magnesium 10 mg 25 mg
10. Saturated Fat 1.865 g 0.205 g
11. Potassium 143 mg 118 mg
12. Sodium 43 mg 51 mg
13. Cholesterol 5 mg Absent
14. Sugar 5.1 gm 0.6 g
15. Energy 60 kcal 54 kcal
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EXPERIMENT
AIM
REQUIREMENTS
✓ Beakers
✓ Pestle and mortar
✓ Measuring cylinder
✓ Glass rod
✓ Tripod-stand
✓ Thermometer
✓ Muslin cloth
✓ Burner
✓ Soya beans
✓ Fresh curd
✓ Distilled water
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THEORY
Natural Milk
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Soya Milk
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PROCEDURE
2. Take out swollen soya beans and grind them to a very fine paste
and filter it through a muslin cloth.
3. Clear white filtrate is soya bean milk. Compare its taste with
buffalo milk.
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OBSERVATION
Perfectly Dense,
1. 30℃ Sour
Semi Solid
Buffalo Comparatively
Milk 2. 40℃ Less Sour
watery
Almost
1. 30℃ Almost Dense
Sour
Soybean Semi solid, Little
2. 40℃ Sour
milk bit watery
Highly water
3. 50℃ Tasteless
content
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RESULT
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Advantages of Soymilk
Nutrient-Rich:
Soymilk is a good source of essential nutrients such as protein,
fiber, calcium, vitamin D, and vitamin B12. Many commercial
brands fortify their products to make them even more nutritious.
Lactose-Free:
Soymilk is naturally lactose-free, making it an excellent choice for
those who are lactose intolerant or have a dairy allergy.
Cholesterol-Free:
Soymilk contains no cholesterol, which is beneficial for heart
health. It may even help lower bad cholesterol levels.
Plant-Based Protein:
Soymilk is an excellent source of plant-based protein, making it a
valuable option for vegetarians and vegans. It provides all the
essential amino acids needed by the human body.
Bone Health:
Fortified soymilk can be a good source of calcium and vitamin D,
which are essential for maintaining healthy bones and preventing
osteoporosis.
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Menopausal Symptoms:
Some women find relief from menopausal symptoms like hot
flashes and night sweats when they consume soy products because
they contain natural plant compounds called phytoestrogens.
Digestive Health:
The fiber content in soymilk can contribute to healthy digestion
and regular bowel movements.
Weight Management:
Soymilk can be a useful component of a weight management plan
due to its lower calorie content compared to whole milk.
Environmental Benefits:
Soybeans have a lower environmental impact compared to dairy
cattle farming. Choosing soymilk over cow's milk can reduce
greenhouse gas emissions and save water resources.
Versatility:
Soymilk can be used in various recipes, including smoothies,
coffee, baking, and cooking, making it a versatile dairy milk
substitute.
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Disadvantages of Soymilk
While soy milk offers various benefits, it also has some potential
disadvantages and considerations to be aware of:
Allergies:
Soy is one of the top eight allergens, and some individuals may
have soy allergies. In such cases, consuming soy milk can lead to
allergic reactions, which may range from mild symptoms to severe
anaphylaxis.
Thyroid Function:
Some studies suggest that excessive soy consumption may interfere
with thyroid function, particularly in individuals with iodine
deficiency. This can affect hormone regulation and potentially lead
to thyroid issues.
Antinutrients:
Soy contains substances known as antinutrients, such as phytic
acid, which can inhibit the absorption of certain minerals like
calcium, iron, and zinc. However, this effect can be minimized
through various food preparation methods.
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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.
PRECAUTION
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BIBLIOGRAPHY
Books:
Comprehensive Practical Chemistry Class 12
Chemistry Books class 12
Internet sources:
www.wikipedia.org
YouTube.com
https://forestnation.com/
www.google.com
https://www.icbse.com
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