Chemistry Soya Milk

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  • Topic: Milk, Soy milk, Soybean
  • Pages : 6 (1676 words )
  • Download(s) : 539
  • Published : December 25, 2012
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WHY I CHOSE THE PROJECT?
This project has been chosen in view of increasing demand of milk and also due to higher expectations of good quality and low fat diet requirements of the people with better awareness. Also the requirement for such quality products is more acute today. In this project I have prepared soy milk from soyabeans and have compared the conditions of formation of good quality cow milk yogurt and soy milk yogurt. I have also tried to find the effect of temperature on the pH of cow’s 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 increasing population.  

SOY MILK:
Soy milk (also called soya milk, soymilk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow’s milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made 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 soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The dehydrated beans then undergo wet grinding with enough added water to give the desired solids A can of Yeo’s 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 basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product. Heating 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.

SOY YOGURT
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Soy yogurt looks like 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 sugar . It is suitable for vegans, as the bacteria for shop-bought soy yogurt are usually not grown on a dairy base. Soy yogurt can be prepared at home using the same method as dairy yogurt. One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to promote bacterial fermentation. Soy milk on its own lacks the lactose (milk sugar) that is the basic food for the yogurt bacteria.  

Soy yogurt may have a slight beany soy taste when made directly from freshly 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-free milk, and these cases, it is lower in fat than soy yogurt. Cow Yogurt

Yogurt, also spelled yoghourt or yoghourt, is a favorite breakfast, lunch, or snack. A thick, custard- or pudding-like food, yogurt is made by the natural 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 directly to the milk. Commercially made yogurt is usually made with a culture of Lactobacillus acidophilus and Streptococcus thermophilis. Yogurt...
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