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This document discusses the preparation of soybean milk and its comparison to natural milk. It provides background on the constituents of natural milk and how it sours over time due to bacterial conversion of lactose into lactic acid. Soybean milk is made by soaking, grinding, and filtering soybeans with water. The experiment involves preparing soybean milk and heating small amounts to 30, 40, and 50 degrees Celsius along with adding curd starter to observe curd formation. Natural milk is also tested under

Author

Naran Anand

Language

EN