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This document describes an experiment to prepare soya bean milk and compare it to natural milk. It discusses the constituents and properties of natural milk, including how it sours at certain temperatures due to bacterial action. Soya bean milk is made by soaking and grinding soya beans, then filtering the paste in water. The experiment involves preparing soya bean milk, comparing its taste to natural milk, and observing whether it forms curd like natural milk does at higher temperatures. The aim is to comp

Author

NitinAgnihotri

Language

EN