Effects of Consumption of Oat Milk, Soya Milk, or Cow’s Milk on Plasma Lipids and Antioxidative Capacity in Healthy Subjects

IntroductionEarly infant diet might influence the risk of subsequent allergic disease.MethodsThe Merthyr Allergy Prevention Study (MAPS) was a randomised controlled trial in infants at high risk of allergic disease. The trial determined whether a cow’s milk exclusion diet for the first 4 months of life decreased the risk of allergic disease including asthma compared with a normal diet. A soya milk preparation was offered to those in the intervention group. A standardised questionnaire for allergic disease was completed at ages 1, 7, 15 and 23 years, with clinical assessment at 1, 7 and 23 years. The effect of the intervention on the risk of atopy, asthma and wheeze at age 23 years was determined.Findings487 subjects entered the study; at age 23 years 299 completed the questionnaire, of which 119 attended clinical assessment. Subjects randomised to the intervention group had a significantly increased risk of atopy (adjusted OR 2.97, 95% CI 1.30 to 6.80; p=0.01) and asthma (OR 2.07, 95%CI 1.09 to 3.91; p=0.03) at age 23 years, but not wheeze (OR 1.43, 95%CI 0.87 to 2.37; p=0.16). Earlier exposure to cow’s milk was associated with a decreased risk of wheeze and asthma at age 23 years, while earlier exposure to soya milk was associated with an increased risk of atopy and asthma.InterpretationIn infants at high risk of allergic disease, either cow’s milk exclusion or early soya milk introduction for the first 4 months of life increases the risk of atopy, wheeze and asthma in adulthood.

Download Full-text

Shelf Life and Acceptability of Different Fruity Flavored Soy milk under two Types of Storage Method

International Journal of Science and Management Studies (IJSMS) ◽

10.51386/25815946/ijsms-v2i1p114 ◽

2019 ◽

pp. 107-113

Author(s):

Prof. Glena L. Caluza

Keyword(s):

Shelf Life ◽

Cow’S Milk ◽

Milk Product ◽

Soy Milk ◽

Cow's Milk ◽

Storage Method ◽

Soya Milk ◽

Overall Acceptability ◽

Product Acceptability ◽

Hedonic Scale

Soymilk or Soya milk is liquid obtained by suspending soybean flour in water, used as a fat-free substitute for milk, particularly by vegans and by those unable to tolerate milk products. Soy milk is a good substitute for cow's milk on many levels. It acts as a good source of protein, lactose-free, an interesting alternative for consumers who are lactose intolerant and allergic to cow’s milk. Nowadays, many food products are enhanced, engineered, modified and fortified for health and economic reasons. The aimed of this study was to evaluate the sensory aspects and shelf life of fruit flavored soy milk using two different storage method and consumers’ acceptability. To this goal, there were five different powdered fruits were added in appropriate amount to the plain soy milk like mango, soursop, melon, strawberry and banana. The shelf life of the products was tested between two storage methods. The results interestingly manifested that in average shelf life under refrigerated condition, the melon flavored soymilk had the longest shelf life of 24 days, soursop flavored with 21 days, banana had 20 days, strawberry had 15 days and mango flavored was the shortest shelf life of 10 days. Unrefrigerated samples majority revealed that it only lasts for 10 hours. For sensory evaluation and acceptability, there were 105 trained and consumer typed of pane lists involved in actual food testing based on Hedonic Scale Acceptability Test. The overall acceptability revealed that strawberry flavor soymilk was ranked as like moderately by the consumers as well as banana and melon. Unflavored soymilk, mango and soursop are slightly acceptable. The overall result of product acceptability constituted as good. The interpretation of the findings signified that adding fruit flavor to pure soya milk enhance its palatability factor and mask the beany-off flavor and consequently offer more variance of soya milk product to choose from and also it is economically feasible.

Download Full-text

Digestibility and Assimilation of Cow's Milk

Scientific American ◽

10.1038/scientificamerican03151884-6833csupp ◽

1884 ◽

Vol 17 (428supp) ◽

pp. 6833-6833

Keyword(s):

Cow’S Milk ◽

Cow's Milk

Download Full-text

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

International Journal of Business and Applied Social Science ◽

10.33642/ijbass.v6n3p3 ◽

2020 ◽

pp. 33-39

Author(s):

Prof. Asoc. Dr. Shurki MAXHUNI ◽

Prof.Asiss.Dr.Nerimane BAJRAKTARI

Keyword(s):

Milk Fat ◽

Economic Indicator ◽

Peculiar Feature ◽

Cow’S Milk ◽

Fat Percentage ◽

Cow's Milk ◽

Physical Chemical ◽

Heated Milk ◽

Sweet Whey ◽

Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Download Full-text