Question

Complete Observation table regarding this experiment​

Answer 1

Answer:

Explanation:

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

• Theory: 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

1. However, when it is kept for a long time at a temperature of 35 ± 50C it becomes sour because of bacteria present in air
2. 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.

Procedure:

• Soak about 100 g of soya beans in sufficient amount of water for 24 hours.

1. Take out swollen soya beans and grind them to a very fine paste with a pestle-mortar.
2. Add about 250 ml of water to this paste and filter it through a muslin cloth.
3. Clear white filtrate is soya bean milk.
4. Compare its taste with buffalo milk.

• Take 50 ml of buffalo milk in three beakers and heat the beakers to 300, 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 300,400 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.

there will be the picture which i sent an attachment. this is the observatin table.

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.

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