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Preparation of soyabean milk and its …

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Preparation of soyabean milk and its comparison with natural milk
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Sia ? 3 years, 7 months ago

Preparation of soyabean milk

  • Soak about 100 g of soya beans in sufficient amount of water for 24 hours.
  • Take out swollen soya beans and grind them to a very fine paste with a pestle-mortar.
  • Add about 250 ml of water to this paste and filter it through a muslin cloth.
  • Clear white filtrate is soya bean milk.

Compare its taste with natural milk.

  • Take 50 ml of natural milk in three beakers and heat the beakers to 30o, 40o and 50o 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 30o, 40o and 50o C respectively.
  • Add 1 spoonful curd to each of these beakers.  Leave the beakers.

4 undisturbed for 8 hours and curd is formed.

Type of milk Beaker no Temperature Quality of curd Taste of curd
Buffalo milk 1 30oC Perfectly dense semi solid Sour
2 40oC Compartively watery Less sour
3 50oC Highly watery Tasteless
Soya bean milk 4 30oC Almost dense Sour
5 40oC Semi solid little bit watery Sour
6 50oC High water content Tasteless
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