PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION
WITH NATURAL MILK
PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION.pdf (Size: 676.51 KB / Downloads: 668)
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,
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
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.
For buffalo milk, the best temperature for the
formation of good quality and tasty curd is …….°C
and for soyabean milk, is …….°C.