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PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK
Post: #1

PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION
WITH NATURAL MILK




.pdf  PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION.pdf (Size: 676.51 KB / Downloads: 684)

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 ± 5°C 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 36°C, it forms semi-solid mass,
called curd.



PROCEDURE :-


1. Soak about 150 g of soyabeans in sufficient amount
of water so that they ae completely dipped in it.
Keep them dipped for 24 hours.
2. Take out swollen soyabeans and grind them to a
very finr paste-mortar.
3. Add about 250 ml pf water this paste and filter it
through a muslin cloth. Clear white filtrate is
soyabean milk. Compare its taste with buffalo
milk.
4. Take 50 ml of buffalo milk in three beakers and hat
the beakers to 30°, 40° and 50° respectively. Add ¼
spoonful curd to the beakers. Leaves the beakers
undisturbed for 8 hours and curd is ready.
5. Similarly, take 50 ml of soyabean milk in three
other breakers and heat the breakers to 30°, 40°
and 50° respectively. Add ¼ spoonful curd to each
of these beakers. Leave the beakers undisturbed for
8 hours and curd is formed.



RESULT :-

For buffalo milk, the best temperature for the
formation of good quality and tasty curd is …….°C
and for soyabean milk, is …….°C.
Post: #2
what is the answer which should be written in the table
Post: #3
To get full information or details of PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK
please have a look on the pages



http://project-seminars.com/Thread-preap...tural-milk



if you again feel trouble on PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK
please reply in that page and ask specific fields in PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK
Post: #4
What is the answer which should be written in the tabletable.
Post: #5
Observation table with answeranswer of quality and taste of curd of Buffalo milk and soyabean milk at temp. 30,40and 50 degrees
Post: #6
To get full information or details of PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK please have a look on the pages



http://project-seminars.com/Thread-preap...tural-milk



if you again feel trouble on PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK please reply in that page and ask specific fields in PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK
Post: #7
Could you pls fell us the observation table with appropriate answer..
Post: #8
please send me the observations of the given title
Post: #9
observation table with answer of qulity of curd and taste of curd
Post: #10

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 ± 5°C 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 36°C, it forms semi-solid mass,
called curd.



PROCEDURE :-

1. Soak about 150 g of soyabeans in sufficient amount
of water so that they ae completely dipped in it.
Keep them dipped for 24 hours.
2. Take out swollen soyabeans and grind them to a
very finr paste-mortar.
3. Add about 250 ml pf water this paste and filter it
through a muslin cloth. Clear white filtrate is
soyabean milk. Compare its taste with buffalo
milk.
4. Take 50 ml of buffalo milk in three beakers and hat
the beakers to 30°, 40° and 50° respectively. Add ¼
spoonful curd to the beakers. Leaves the beakers
undisturbed for 8 hours and curd is ready.
5. Similarly, take 50 ml of soyabean milk in three
other breakers and heat the breakers to 30°, 40°
and 50° respectively. Add ¼ spoonful curd to each
of these beakers. Leave the beakers undisturbed for
8 hours and curd is formed.



RESULT :-

For buffalo milk, the best temperature for the
formation of good quality and tasty curd is …….°C
and for soyabean milk, is …….°C.
 

Marked Categories : chemistry project how to make soya bean milk, chemistry project on soybean milk and its compression milk curd and taste, for soyabean milk what is the best temperature for the formation of good quality and tasty, the best temperature for the formation of good quality and tasty curd, what is the best temperature for the formation of good quality and tasty curd of soyabean milk, quality and taste of curd formed by soya bean milk at 40 temperature, preaparation of soyabean milk and its comparision with natural milk, soybean milk and its comparison with the natural milk, best temperature for the formation of good quality and tasty curd for soyabean milk,

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