Question

Class 12th project of preparation of soyabean milk and its comparison with natural milk with respect to curd formation , effect of temperature , etc

Answer 1

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 ± 50C 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

Answer 2

Answer:

These results showed that the retention of fat is dependent on relative rigidity and structure of network at cutting. Below 28°C, there will be less gel firmness before cutting, therefore, increase in temperature will increase the rate of curd firming at best gel will be formed at 35°C.