investigatory project on soyabean milk and comparison with curd formation of buffalo milk

7/21/2019 investigatory project on soyabean milk and comparison with curd formation of buffalo milk

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CHEMISTRY INVESTIGATO

RY PROJECT



CERTIFICATE

This is certify that ARJUN SRIVASTAVAstudent of class 12th E has

successfully completed the researchon the below mentioned project under

the guidance of Mrs Neetu Sharma(subject teacher) during the year2015-201 in partial ful!llment ofchemistry practical e"amination

conducted by #$%E&

%ignature of e"ternal signature of

#hemistry e"aminer

teacher



*E+

•#erti!cate of e"cellence

• ,cnowledgement

• ntroduction

• Theory

• .e/uirements or apparatusre/uired

• rocedure

•bseration

• .esult

• mages

• #onclusion

• $ibliography



,#34E*6E7ET was alloted this project as a part of my studies

8titled 9PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH

NATURAL MILK

:&

n the accomplishment of this project successfullymany people hae bestowned upon me their blessingsand the heart pledged support8 this time am utili;ingto than all the people who hae been concerned with

project&rimarily would than god for being able tocomplete this projectwith success& Then would lie to than my principal7rs eena %hanar and #hemistry teacher 7rs eetu%harma 8whose aluable guidance has been the ones

that helped me patch this project and mae it fullproof success& her suggestions and her sered as the

major contribution towards the completion of theproject&Then would lie to than my parents andfriends who hae helped me with their aluable

suggestion and guidance has been helpful in arious phases of the completion of the project&

ast but not the least would lie to than classmates

who hae helped me a lot &

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. & ?



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%oy mil is a high protein8 iron-rich mily li/uid produced from

pressing ground8 cooed soybeans& #reamy white soy mil

resembles cow@s mil but in fact diAers from its dairy counterpart in ano& of ways& ot only is it higher in protein and iron content8

but it is cholesterol-free8 low fat8 and low sodium& t is8 howeer8

lower in calcium and must be forti!ed with calcium when gien to

growing children& Those who are allergic to cow@s mil or are

unable to digest lactose8 the natural sugar found in cow@s mil8 !nd

soy mil easy to digest since it is lactose-free&

Those who are calorie-conscious can purchase reduced fat soy

mil (called lite soy mil) but this is often lower in protein as well&

%ome do not enjoy the taste of original soy mil8 so manufacturers

now oAer Baored soy mil& %oy mil can be substituted for mil in nearly any recipe&

Those who merely want to boost protein intae often add powdered

soy mil to other beerages8 others !nd it economical to purchase

it in powder form and then mae soy mil when they add water to

the powder& #hildren under one year of age should be gien a

formula of soy mil speci!cally deeloped with their nutritional

needs in mind&

%oy mil re/uires only soybeans and water (and steam) for its

creation& %oy mil is nearly always forti!ed with calcium8 itamins

*8 and certain $ itamins& Cighly concentrated Baorings8 such as

anilla8 carob8 chocolate8 and almond are often added to the

!nished product



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The soybean is a low acid food and as such8 is a good host for thebreeding of harmful bacteria& Thus8 the manufacturing process isaseptic8 meaning that at a certain point in its production8 the soymil is sealed oA from any air because it might introduce

dangerous bacteria into the product& The deelopment ofsuccessful8 aAordable aseptic production of soy mil has been oftremendous importance in the mass production of this beerage& The initial phases of the production of soy mil do not hae to besealed oA to air only later does this happen&

PROCURING THE RAW MATERIALS

%oy mil manufacturers ery often wor directly with farmerssoThat the ind of soy bean that produces good soy mil isgrown(one manufacturer gies the farmers the seeds for thesoybeans they re/uire)& 6enerally soy mil producers see largesoybean called clear hylem& nce the soybeans are harested andbrought to the plant8 the beans are cleaned in a grain eleator orbin on or oA premises& The process may begin with the blendingtogether of four to si" tons of soybeans at one time

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The soybeans are steamed and split in half& This loosens the hullon the bean& , acuum sucs oA the hulls

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e"t8 soybeans must be cooed in order to inalidate8 orcounteract8 a speci!c en;yme which maes them indigestible tohumans& This cooing occurs in the En;yme nalidator8 in whichthe de-hulled soybeans are cooed using high pressure8 4ater8 andhigh temperature (creating ery hot lie steam) to inalidate Thaten;yme&



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The cooed soybeans then fall into the !rst roughgrinder or mill&4ater is added to the machine and

the bean pieces are roughly ground in this !rstmilling&

DE. 6.*6

,lthough they hae been ground once8 the cooed

soybeans are still rather coarse& Thus8 the !negrinder further puleri;es the bean pellets intosmall particles& The hot slurry is white in color withminuscule particles of insoluble soybean particles& E+T.,#T6

, large centrifuge is then used to e"tract the tiny

bits of soybean that are insoluble and cannot beincluded in the !nished product & These particlesare separated from the soy mil slurry using acentrifuge& , rubber roller presses the soy milslurry against the surface of a drum within thecentrifuge8 forcing the li/uid inside the drum whilethe !bers remain on the outside of the drum& Thedrum is then scraped of these !bers& Thesesoybean !bers are physically remoed from theproduction process at this time& This waste soy !beris called oara and it resembles mashed potatoes&, separate process dries the oara for use otherthan human consumption& The !ber-less soy li/uid

is raw soy mil at this point and is referred to in theindustry as jun&



6ood /uality soybeans are harested8 cleaned8hulled8 andpressure cooed& e"t8 the cooed soybeans areground by a number of grinders that transformthe beans into a mily slurry& The slurry is placedin a centrifuge that e"tracts any insoluble bits ofbean& The separated soy li/uid called jun isblended with itamins8Baorings8 and sugar andthen sterili;ed and homogeni;ed& The hot mil is

cooled and pacaged in such a way that it isneer e"posed to air& $E*6

The jun is injected into large tans andBaorings8 sugar8 and itamins are mi"edseparately in smaller tans& ngredients of thesmaller tan are infused into the larger tans8

thus blending the Baors with the raw mil&



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,t this point8 it is essential that the jun be sealed within thee/uipment until the end of the manufacturing process(includingpacaging) in order to eep out air and ambient bacteria andgerms that can grow in low-acid soy mil& %terili;ation occurs withpressure and ery hot temperatures within a acuum for shortperiod of time&

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Drom the sterili;er8 the hot mil is sent to the homogeni;er& Thisbreas down the fat particles and preents them from separatingfrom the rest of the mi"ture& n the homogeni;er8 which isessentially a high-pressure piston pump8 the is blended as it isdrawn into the pump cylinder and then forced bac out in arepetitie motion&

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e"t8 the hot mil is piped to the cooling tan& Cere8 the hot milpasses ne"t to cold plates that lower the temperature of thesoymil to room temperature &

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The cooled mil is sent to the aseptic (sealed) tans and heldherein preparation for pacaging& Cere8 the soy mil isrefrigerated 8 pressuri;ed8 and sealed to ensure no bacteria thriesn the mil

H=,TG #T.

Huality control begins with ac/uiring high /uality soybean for the

production of soy mil& The beans considered most desirable for

the process are called clear hylem8 with a white (or colorless)

hylem on the body of the beanI



I 4hile the soybean is generally bland8 the clear hylemariety is considered more Baorful& , number of soy milproducers maret their product as organic and beanspurchased from farmers for soy mil must be certi!edorganic in order to be utili;ed&

The production of soy mil must be meticulouslymonitored to ensure that no bacteria grows in the lowacid medium& Thus8 many factories include oer 20/uality control checpoints in this production&

Temperatures of water8 steam8 and the monitoring ofpressure is essential in this process& n addition8 theproduct is constantly analy;ed as a sample of the productis taen oA the line eery 10 minutes and checed for pC8temperature8 and bacterial growth (many samples arecultured)& $ecause the product is sealed oA from theworers for much of the production8 isual checs occurprimarily as the product comes oA the line& Cere 8 worerschec to ensure pacages are properly sealed&

$G.*=#T%J4,%TE=ntil recently8 the unusable oara was a signi!cant

waste problem for many soy mil production plants&ara8 the insoluble !ber that is remoed from the rawsoy& ow8 soy mil producers send the oara to a dryingmachine which taes the moisture out of the oara8transforming it into a high-!ber8 high-protein animal feed&

The dried oara is now sold to farmers for feed8 thuseliminating a storage and waste problem at most soy milplants& t has proen to be inaluable to farmers who raiseorganically fed animals because many soy mil producersonly tae in organically grown soybeans& Thus8 the driedoara feed produced from these beans is consideredorganic and acceptable for feed



E+E.7ET

,7

reparation of soya bean mil K its comparison withthe natural mil with respect to curd formation8 eAectof temperature and taste&

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$eaers 8 estle and mortar 87easuring cylinder 8 6lasrod8Tripod-stand 8 Thermometer 8 7uslin cloth 8

$urner 8 %oya beans 8$uAalo mil 8Dresh curd *istilledwater&

.#E*=.E

L %oa about 150g of %oya beans in suMcient amt& ofwater so that they are completely dipped in it&

L Tae out swollen %oya beans and grind them to a

ery !ne paste and !lter it through a muslin cloth&L #lear white !ltrate is soya bean mil& #ompare itstaste with buAalo mil&

L Tae 50 ml of soya bean mil in three other beaersand heat the beaers to N0O8 P0Oand 50O# respectiely

L ,dd Q spoonful curd to each of these beaers&

eae the beaers undisturbed for R hours and curd isformed&

L%imilarly8 tae 50 ml of buAalo mil in three beaersand heat the beaers to N0O8 P0O and 50O#respectiely& eae

these beaers undisturbed for R hours and curd is

formed



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BUFFALOMILK

1 N0 #

2 P0 #

N 50 #

SOYABEANMILK

P N0 #

5 P0 #

50 #.E%=TDor buAalo mil8 the best temperature for theformation of good

/uality and tasty curd is I&&O# and for soya beanmil8 it is I&&O#

7,6E%



$$6.,CGL ncert chemistry

L google&comL comprehensie labmanual

investigatory project on soyabean milk and comparison with curd formation of buffalo milk

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