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Soyabean Milk Preparation & Comparison by shikhar623 is a document available to read on EtoBox.
This chemistry project involves preparing soy milk from soybeans and comparing it to natural buffalo milk. The student grinds soaked soybeans to make soy milk, then heats small amounts of each milk to different temperatures (30, 40, 50°C) and adds yogurt culture to promote curd formation. Observations are made on the quality and taste of the curds after 8 hours. The results show that for buffalo milk, the best temperature for curd formation is [temperature], while for soy milk the best temperature is [tempe
- Author
- shikhar623
- Language
- EN