Question

Preparation of soyabean milk and its comparation with natural milk with curd formation and effect of temperature

Answer 1

Explanation:

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Answer 2

Answer:

This is basically an Investigatory Project topic for class 12. It mainly features on the comparison of natural milk with handmade soymilk.

Explanation:

AIM:  Preparation of Soyabean milk and comparison with natural    milk with respect to curd formation and taste.

MATERIALS REQUIRED

● Beakers

● Pestle and mortar,

● Measuring cylinder,

● Glass rod,

● Tripod stand,

● Thermometer,

● Muslin cloth,

● Burner,

● Soybeans

● Cow milk

● Fresh curd

● Distilled water

THEORY

 Introduction to Soymilk and its Quantity of Nutrient Content

(Add ur own points)

 Effect of Temperature During Curd Formation

(Add ur own points)

PROCEDURE

1. Soak about 150 gm of soybean in sufficient amount of water so that they are completely dipped in it.

2. Take out swollen soybeans and grind them to make fine paste and filter it through a muslin cloth.

3. White precipitate is soybean milk. Compare it with the buffalo milk.

4. Take 50 ml of soybean milk in three beakers and heat the beaker to 30°C, 40°Cand 50°C respectively. Add ¼ spoonful of curd in each of these beakers. Leave the beaker undisturbed for 8 hours and the curd is formed.

5. Similarly, take 50 ml of cow milk in three beakers and heat the beaker to 30°C, 40°C and 50°C respectively. Add ¼ spoonful of curd in each of these beakers. Leave the beaker undisturbed for 8 hours and the curd is formed.

OBSERVATION TABLE

Type of milk Beaker No. Temperature Quality of curd  Taste of curd

                          1                              30° c  

Cow Milk           2                              40° c  

                          3                             50° c  

                          4                             30° c  

Soymilk              5                            40° c  

                          6                             50° c  

RESULT

For cow milk the best temperature for formation of good quality the tasty curd is __________°C degrees and for soymilk it is __________° C.

PRECAUTIONS and HAZARDS

1. Proper washing of hands by workers and cleaning of utensils.

2. Ensure maintenance of hygienic conditions at the workplace.

3. Only potable water be used

4. Boiling of soy milk for specified duration.

5. Ensure that only sound and whole soybean are used for soy milk preparation.

6. Do not prepare the soy dal and store for long prior to use

7. Soaking of soybean can be continued till the weight of the soybean sample is double

8. Ensure that you turn the knob off the burner after use.

Applications and Prospects

( Add ur points here) ( Minimum 5, maximum 10)

BIBLIOGRAPHY

(Sites and books that helped gather information)