INDEX

Introduction
Experiment
Aim
Apparatus
Required
Material Required

Theory
Procedure
Observations
Result
Bibliography

Introduction
Natural milk is an opaque white fluid. 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.

Soyabean 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 soyabean milk.

Experiment
Aim:
Preparation of soyabean
milk and its comparison
with the natural milk with
respect to curd formation,
effect of temperature and
taste.

 Apparatus Required:
Beakers, pestle and mortar,
measuring cylinder, glass
rod, tripod-stand,
thermometer, muslin cloth,
burner.

Material Required:
Soyabeans, buffalo milk,
fresh curd and distilled
water.

 Theory:
Lactic acid present in curd is
formed by fermentation of
lactose present in natural
milk.The sour taste of curd is
due to lactic acid.The rate of
fermentation increases with
rise of temperature.Lactose is
not present in Soyabean
milk ,so no lactic acid is
formed on
fermentation.Therefore,soyab
ean curd has not sour
taste.Hence,rise of
temperature has no effect on

the taste of curd formed from

soyabean milk.
The formation of curd and the
taste in the two types of milk
may be observed by taking
the same volume of samples
at different temperature and
observing the taste of curd
formed.

 Procedure:
1) Soak about 150g of Soya
beans in sufficient amount of
water so that they are
completely dipped in it.
2) Take out swollen Soyabeans
and grind them to a very fine
paste.
3) Filter it through a muslin
cloth. Clear white filtrate is
soyabean milk. Compare its
taste with buffalo milk.
4) Take 50 ml of soyabean milk
in three other beakers and heat
the beakers to 30, 40and

50C respectively. Add

spoonful curd to each of these
beakers. Leave the beakers
undisturbed for 8 hours till
curd is formed.
5) Similarly, take 50 ml of
buffalo milk in three beakers
and heat the beakers to 30,
40 and 50C respectively. Add
spoonful curd to each of
these beakers. Leave the
beakers undisturbed for 8 hours
till curd is formed.

 Observations:
Taste of buffalo milk= __________
Taste of soyabean
milk=__________
Volume of milk taken in each
beaker=50.0 ml
Time given for curd formation=8
hours .
Type of
milk

Beaker
No.

Temperat
ure
(C)

Buffalo

30

Time
taken for
curd
formatio
n

Quantity
of curd

Taste of
curd

___________

___________

__________

Soyabean

40

___________

___________

__________
_

50

___________

___________

__________
_

30

___________

___________

__________
_

40

___________

___________

50

___________

___________

__________
_
__________
_

Result:
1.)The rate of curd formation
increases with rise of
temperature in soya as well as
buffalo milk.
2.)At higher temperature,the curd
formed from buffalo milk is more
sour.

3.)Buffalo milk is sweet while

soyabean milk is not.

BIBLIOGRAPHY
Chemistry Lab Manual Pankaj
Mittal

Chemistry Textbook-NCERT

Chemistry teacher-Ms.Sapna
Singh

Google India(Website)www.google.co.in