Chemistry Soya Milk Essay

This project has been chosen in view of increase demand of draw and excessively due to higher expectations of frank attribute and low fat diet requirements of the people with better aw arness. Also the requirement for much(prenominal) feeling products is more acute today. In this project I piss prepargond soybean plantbean plant milk from soyabeans and have compared the conditions of formation of advanced quality moo- scare milk yoghourt and soy milk yogurt. I have also tried to find the effect of temperature on the pH of cows milk and soy milk.Thus I have selected this project to find a suitable replacement of cow milk in soy milk to meet the demands of the ever change magnitude population. soybean plant MILK soja bean milk (also called soya milk, soymilk, soybean milk, or soy juice) and sometimes referred to as soy drink/ swallow is a beverage make from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking juiceless soybeans and corra sion them with water. soja bean milk contains approximately the aforesaid(prenominal) proportion of protein as cows milk around 3. 5% also 2% fat, 2. 9% carbohydrate, and 0. 5% ash.soy sauce milk poop be do at home with traditional kitchen tools or with a soy milk machine. The coagulated protein from Tofu, just as soy milk can be made into made into cheese. Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are slicked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The dehydrated beans past undergo wet wear outing with enough added water to give the in demand(p) solids A can of Yeos soymilk, poured into a glass. Soy milk can be made from soya beans or full flat soy flour. The dry beans are soaked in water for a minimum of 3 hours.The dehydrated beans then undergo wet grinding with enough added water to give the desired solid content to the final product. The ratio of water to beans on a weight bas is should be about 101. The resulting slurry or extend is brought to a boil in order to improve its nutritional rate by erupt inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product. heat energy at or near the boiling point is continued for a period of time, 15-20 minutes, followed by the removal of an insoluble residue by filtration. soybean YOGURT Soy yogurt looks similar regular cream yogurt.Soy yogurt, ( soya yoghurt in British English) also referred to as Soygurt or Yofu (a portmanteau of yoghurt and tofu), is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, or raw dent . It is suitable for vegans, as the bacteria for shop-bought soy yogurt are commonly not grown on a dairy base. Soy yogurt can be prepared at home using the same method as dairy yogurt. One tablespoon of profit per 1 liter of unsweetened soy milk m ay be added to tug bacterial fermentation.Soy milk on its own lacks the lactose (milk sugar) that is the rudimentary food for the yogurt bacteria. Soy yogurt may have a slight beany soy gustatory modality when made directly from new prepared soymilk, but this is less pronounced in shop-bought soy yogurt and in soy yogurt made from commercial soy milk. Soy yogurt contains less fat than yogurt made with whole milk. This amounts to about 2. 7% (the same percentage as soy milk), versus 3. 5% in dairy yogurt. However, dairy yogurt can be made with 2%, 1%, or fat- chuck up the sponge milk, and these cases, it is lower in fat than soy yogurt. Cow YogurtYogurt, also spelled yoghourt or yoghourt, is a favored breakfast, lunch, or snack. A thick, custard- or pudding-like food, yogurt is made by the pictorial bacterial fermentation of milk. The process of making yogurt involves culturing cream or milk with live and active bacterial cultures this is accomplished by adding bacteria directl y to the milk. Commercially made yogurt is ordinarily made with a culture of Lactobacillus acidophilus and Streptococcus thermophilis. Yogurt made at home is usually started by adding a dab of commercially made yogurt to boil milk, and then keeping the mixture at 45C.In westerly cultures, yogurt is enjoyed in a variety of ways, most popularly as a cool dish mixed with fruit. Yogurt can be used to make healthy shakes or frozen to eat like ice cream. Yogurt can also be used when cooking, in place of milk, sour cream, and even some cheeses. In Middle easterly cultures, yogurt is frequently served with meat, meat sauces, and vegetables, It can be mixed with unhomogeneous other sauces or used as a tangy dollop on top of a meal. NUTRITION AND HEALTH INFORMATION Nutrients in 8 ounces (250 ml) of plain soymilk. Regular Life Whole Fat kcal) soybean milk Soymilk cow (reduced milk fat) Free cow milk 90 70 149 83 10. 0 4. 0 7. 7 8. 3 4 2. 0 8. 0 0. 2 14. 0 16. 0 11. 7 12 . 2 (g) 0. 0 0. 0 11. 0 12. 5 120 light speed 105 103 (mg) 1. 8 0. 6 0. 07 0. 07 0. 1 11. 0 0. 412 0. 446 (mg) 80. 0 80. 0 276 299 in 100 ml of fortified soyrpilk Alpro soja versus semi skim and fat free milk Enhanced Semi Fat free Soymilk skimmed cow cow milk milk Calories (kcal) 31 47 35 Protein(g) 3. 3 3. 6 3. 6 Carbohydrate 0. 2 4. 8 4.9 Lactose (g) 0. 0 4. 8 4. 9 Fat(g) 1. 8 1. 8 0. 3 Saturated fat 0. 3 1. 1 0. 1 Sodium (rng) 10 44 5 Iron (mg) 0. 24 0. 02 0. 03 Calcium(mg) 120 124 129 Vitamin A (mcg) 1. 0 6. 0 0. 9 3. 5 0. 4 VitaminBl2(mcg) 0. 38 Vitamin D (mcg) 0. 75 2. 5 0. 0 CHEMISTRY INVOLVED Proteins are chains of amino acid molecules connected by There are 22 dissimilar amino acids that can be combined to form protein chains. There are 9 amino acids that the human body cannot make and must be obtained from the diet.These are called the essential amino acids. The amino acids within protein chains can bond across the chain and fold to form 3-dimensional structures. Proteins can be relatively straight or form tightly compacted globules or be somewhere in between. The term denatured is used when proteins unfold from their ingrained chain or globular shape. Denaturing proteins is beneficial in some instances, such as allowing easy access to the protein chain by enzymes for digestion, or for increasing the ability of the whey proteins to bind water and provide a wanted texture in yogurt production.The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. REQUIREMENTS Beakers, pestle and mortar, measuring cylinder, glass rod, tripod-s tand, thermometer, muslin cloth, burner.Soya beans, cow milk, fresh curd and distilled water, pH papers. PROCEDURE 1) Soak about 150g of Soya beans in sufficient amount of water so that they are alone dipped in it. 2) Take out swollen Soya beans and grind them to a very fine paste 3) Filter it through a muslin cloth. Clear white filtrate is soya bean milk. Compare its taste with cow milk. 4) Take 50 ml of soya bean milk in three other beakers and heat the beakers to 300, 40and 50C respectively. Add ? spoonful curd to to each one of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed.5) Similarly, labor 50 ml of cow milk in three beakers and heat the beakers to 30, 40 and 50C respectively. Add ? spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed. 6) Take 20 ml of cow milk and soya bean milk in two cave in test tube and test OBSERVATION TYPE OF MILK BEAKER NO TEMPERATURE. C TIME TAKEN TO FORM CURD(HRS) TASTE OF CURD(AFTER 8 HRS) browbeatS MILK 1 30 6. 5 SWEET 2 40 5 tart 3 50 4 SOUR SOY MILK 4 30 8. 5 NOT make 5 40 7 SWEET 6 50 6 SWEET TYPE OF MILK BEAKER NO TEMPERATURE.C pH terrifyS MILK 1 30 6 2 40 6 3 50 6 SOY MILK 4 30 7 5 40 7 6 50 7 RESULT 1. For cow milk, the best temperature for the formation of dear quality and tasty curd is 40C and for soyabean milk, it is 50C. 2. For cow milk, the pH of good quality and tasty curd is 5 and for soyabean milk, it is 6. INFERENCE Thus the formation of good quality soy yogurt the time taken was 7 hours for a sample at 50C and at a pH value around 6. whereas, for the formation of good quality curd the time was 5 hours for a sample at 40C and at a pH value around 5.Thus a good furnish of curd can be obtained with soy milk. And moreover soy yogurt helps in controlling type 2 diabetes and high blood pressure. The enzymes in the soy yogurt also help in regulating blood sugar levels. Thus soy milk is a suitable replacement of cow milk to meet the demands of the ever increasing population. INDEX Why I chose this project? 1 Soya bean milk 1 Soy yogurt 4 Nutrition and Health Information 7 chemical science involved 9 Requirements 10 Procedure 11 Observations 12 solvent 13 Inference 13 Bibliography 10 BY Vishal Kamalakannan.