Aim: Preparation of soya bean milk and its comparison with the natural milk with respect to curd

formation, effect of temperature and taste. Theory:

o o

Natural milk is an opaque white fluid secreted by the mammary glands of female mammal. The main constituents of natural milk are proteins, carbohydrates, minerals, vitamins, fats and water and are a complete balanced diet. Fresh milk is sweetish in taste. However, when it is kept for a long time at a temperature of 35 5 0C it becomes sour because of bacteria present in air. These bacteria convert lactose of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around 360C, it forms semi-solid mass, called curd. Soya bean milk is made from soya beans. It resembles natural milk. The main constituents of soya bean milk are proteins, carbohydrates, fats, minerals and vitamins. It is prepared by keeping soya beans dipped in water for sometime. The swollen soya beans are then crushed to a paste which is then mixed with water. The solution is filtered and filtrate is soya bean milk. Materials required: Beakers, pestle and mortar, measuring cylinder, glass-rod, tripod-stand, thermometer, muslin cloth, burner. Soya beans, buffalo milk, fresh curd, distilled water. Procedure:

o o o o

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 30 0, 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 30 0,400 and 500 C respectively. Add 1 spoonful curd to each of these beakers. Leave the beakers 4 undisturbed for 8 hours and curd is formed. Type of milk Buffalo milk Beaker no 1 2 3 Temperature 300C 400C 500C Quality of curd Taste of curd

4 Soya bean milk 5 6

300C

400C 500C

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

Soy milk
From Wikipedia, the free encyclopedia

Soy milk

Chinese name

Traditional Chinese

Simplified Chinese

Literal meaning [show]Transcriptions

bean thick liquid

Alternative Chinese name

Chinese

Literal meaning [show]Transcriptions

bean milk

Second alternative Chinese name

Chinese

Literal meaning [show]Transcriptions

bean flower water

Third alternative Chinese name

Traditional Chinese

Simplified Chinese

Literal meaning [show]Transcriptions

bean thick liquid

Vietnamese name

Quc ng

Sa u nnh

Korean name

Hangul

Hanja

Japanese name

Kanji [show]Transcriptions

Soy milk (also called soya milk, soymilk, soybean milk, or soy bean juice) and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A traditional staple of Chinese and Japanese cuisine, it is a stable emulsion of oil, water, and protein. It is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at home with traditional kitchen tools or with a soy milk machine. The coagulated protein from soy milk can be made into tofu, just as dairy milk can be made into cheese.

Soymilk, original, unfortified

Nutritional value per 100 g (3.5 oz)

Energy

226 kJ (54 kcal)

Carbohydrates

6.28 g

- Sugars

3.99 g

- Dietary fiber

0.6 g

Fat

1.75 g

- saturated

0.205 g

- monounsaturated

0.401 g

- polyunsaturated

0.961 g

Protein

3.27 g

- Tryptophan

0.038 g

- Threonine

0.108 g

- Isoleucine

0.114 g

- Leucine

0.186 g

- Lysine

0.131 g

- Methionine

0.027 g

- Cystine

0.000 g

- Phenylalanine

0.113 g

- Tyrosine

0.089 g

- Valine

0.117 g

- Arginine

0.187 g

- Histidine

0.061 g

- Alanine

0.104 g

- Aspartic acid

0.288 g

- Glutamic acid

0.487 g

- Glycine

0.193 g

- Proline

0.147 g

- Serine

0.149 g

Water

88.05 g

Thiamine (vit. B1)

0.060 mg (5%)

Riboflavin (vit. B2)

0.069 mg (6%)

Niacin (vit. B3)

0.513 mg (3%)

Pantothenic acid (B5)

0.373 mg (7%)

Vitamin B6

0.077 mg (6%)

Folate (vit. B9)

18 g (5%)

Vitamin E

0.11 mg (1%)

Calcium

25 mg (3%)

Iron

0.64 mg (5%)

Magnesium

25 mg (7%)

Manganese

0.223 mg (11%)

Phosphorus

52 mg (7%)

Potassium

118 mg (3%)

Sodium

51 mg (3%)

Zinc

0.12 mg (1%)

Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

Soy milk has about the same amount of protein as cow's milk, though the amino acid profile differs. Natural soy milk contains little digestible calcium as it is bound to the bean'spulp, which is insoluble in humans. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk, it has little saturated fat and no cholesterol. Soy products contain sucrose as the basic disaccharide, which breaks down into glucoseand fructose. Since soy doesn't contain galactose, a product of lactose breakdown, soy-based infant formulas can [6] safely replace breast milk in children with galactosemia. Like lactose-free cow's milk, soymilk contains no lactose, which makes it a good alternative for lactose-intolerant people. For patients without conditions that limit which sugars they can consume, there is no evidence to support any sugar-related health benefit or detriment to consuming soy milk instead of cow's milk. The American Academy of Pediatrics considers soy milk a suitable alternative for children who cannot tolerate human or cow's milk, or whose parents opt for a vegan diet. They find no medical benefit to using [7] soy milk instead of human or cow's milk. Soy milk, like cow's milk, varies in fat content, but the most commonly sold varieties have less fat than [8] whole milk, similar fat content to 2% milk, and more fat than skim/nonfat milk. Though it has been suggested that soy consumption is associated with a reduction in low-density [9] lipoprotein ("bad cholesterol") and triglycerides, a 2006 study of a decade of soy protein consumption found no association between soy intake and health benefits such as cardiovascular health or cancer rates, and no benefit for women undergoing menopause. Soy was able to replace animal protein, foods [10] high in saturated fats, and other sources ofdietary fiber, vitamins and minerals. However, much of the mineral content in soy milk is unassimilable because of high content of phytic acid in soy milk. If soy milk [11] is made intotempeh, the phytic acid content is cut in half. Research has refuted claims that soy affects sperm quality and bone mineral density.
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[edit]Preparation

Package and glass of Malaysian soy milk

Soy milk can be made from whole soybeans or full-fat 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 pure is brought to a boil in order to improve its nutritional value by heat inactivating soybeantrypsin inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 1520 minutes, followed by the removal of an insoluble residue (soy pulp fiber or okara) by filtration. There is a simple yet profound difference between traditional Chinese and Japanese soy milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration, while the Japanese method boils the slurry first, followed by hot filtration of the slurry. The latter method results in a higher yield of soy milk but requires the use of an anti-foaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow's milk. For all raw soybean protein products, heat is necessary to destroy the activity of the protease inhibitors naturally present in the soybean. The pancreas naturally secretes proteases to digest a protein meal.

Eating raw soybeans on a regular basis causes the pancreas to hypersecrete, leading to benign tumors of the pancreas. When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC 1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty acids and oxygen {hydroperoxidation}. LOX initiates the formation of free radicals, which can then attack other cell components. Soybean seeds are the richest known sources of LOXs. It is thought to be a defensive mechanism by the soybean against fungal invasion. In 1967, experiments at Cornell University and the New York State Agricultural Experiment Station at Geneva, NY led to the discovery that paint-like, off-flavors of traditional soy milk can be prevented from forming by a rapid hydration grinding process of dehulled beans at temperatures above 80 C. The quick moist heat treatment inactivates the LOX enzyme before it can have a significant negative effect on flavor. All modern bland soy milks have been heat treated in this manner to destroy LOX. In 1969, Mattick and Hand at Cornell University made the important discovery that most of the socalled beany flavor in soybeans was not inherent in the beans themselves but was produced by the enzyme lipoxygenase when the split beans came in contact with water. Lipoxygenase could be inactivated and most of the beany flavor removed by either dropping unsoaked soybeans directly into boiling water or by removing any cracked or split beans prior to soaking, then carefully dropping the soaked beans into boiling water. Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL-3) important for undesirable flavor development. One or more of these isozymes have recently (1998) been removed genetically from soybeans yielding soy milk with less cooked beany aroma and flavor and less astringency. An example of a triple LOX-free soybean is the American soybean named "Laura". The University of Illinois has developed a soy milk that makes use of the entire soybean. What would normally constitute "insolubles" are ground so small by homogenization as to be in permanent [15] suspension. Commercial products labeled "soy drink" in the West are commonly sold in countries where the word [16] "milk" is available by law only forcow milk.
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