Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk

Non dairy milk alternative represents the milk substitute for people suffering from milk intolerance and allergy. The present study was carried thus out to standardize the process for development of plant based milk alternative using soymilk and almond milk. Formulations for manufacture of soymilk and almond milk were optimized on the basis of their sensory as well as nutritional properties. Optimized milks were thereafter blended for the preparation of different non dairy milk alternatives in different ratios as T01 (soymilk), T02 (almond milk), T1 (60% soymilk + 40% almond milk), T2 (50% soymilk + 50% almond milk), T3 (40% soymilk + 60% almond milk) while cow milk (T0) served as control. The soymilk, almond milk and the blends of both were analysed for their proximate as well as sensory properties. Among the plant based milks, soymilk displayed higher moisture, pH and protein content while the values of total solids, titratable acidity, ash, fat, iron and calcium were higher for almond milk. Sensory score revealed that soy-almond milk blend prepared with 60% almond milk and 40% soymilk was recorded highest of all the milks analyzed. The selected milk blend (T3) though had lower sensory score than control but rated quite good in terms of acceptability. With regards to nutrient profile of milk blend in comparison to control, the results indicated that concentration of all the nutrients were higher in milk blend (T3) except for Ca & protein which were recorded higher in control. Therefore, based on nutrient and sensory profile, it can be implied that soy almond milk blend suits well as a candidate for use as non dairy milk alternative

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Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures

Food Research ◽

10.26656/fr.2017.5(2).552 ◽

2021 ◽

Vol 5 (2) ◽

pp. 308-313

Author(s):

M. Ivanova ◽

A. Markova ◽

G. Ivanov

Keyword(s):

Lactic Acid ◽

Production Costs ◽

Sensory Characteristics ◽

Sensory Profile ◽

Cow Milk ◽

Cow’S Milk ◽

Lag Phase ◽

Cow's Milk ◽

Sensory Score ◽

Kashkaval Cheese

Kashkaval is a hard cheese produced in Eastern Europe and consumed after ripening. The influence of ripening temperature (9±1°C, 11±1°C and 13±1°C) of cow's milk Kashkaval cheese on its physicochemical, microbiological and sensory characteristics was studied. For the ripening period no statistically significant differences (P>0.05) in the indicators dry matter, fat content, salt and protein were found. A slight decrease in active acidity was observed during the maturation process which tendency was more pronounced in the experimental samples ripened at higher temperatures (13.0±1.0°C). It was found that lowering the ripening temperature of Kashkaval cheese was accompanied by a prolongation of the lag phase in the development of lactic acid microflora. A significantly higher amount of lactic acid microorganisms (P<0.05) in cheese samples matured at 13±1° C was established. The chosen temperature regime of maturation did not affect the number of psychrotrophic microorganisms (P>0.05). The absence of unwanted side microflora in fresh cheese was established, which was an important prerequisite for the normal course of the maturing processes and the formation of a characteristic sensory profile of the cheese. Kashkaval cheese ripened at 13±1°C for 45 days was characterized by the highest overall sensory score comparable to Kashkaval cheese ripened at 9±1°C and 11±1°C for 60 days. The obtained results demonstrated that the higher ripening regime could be successfully used to reduce production costs without changing the specific physicochemical, microbiological and sensory characteristics of Kashkaval cheese from cow milk.

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EFFECT OF GINGER EXTRACT ON THE VIABILITY OF LACTIC ACID BACTERIA AND SENSORY CHARACTERISTICS OF DAIRY YOGHURT AND SOY YOGHURT

Bacterial Empire ◽

10.36547/be.2020.3.3.41-45 ◽

2020 ◽

Vol 3 (3) ◽

pp. 41-45

Author(s):

Adekunbi Adetola Malomo

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Titratable Acidity ◽

Vegetarian Diet ◽

Sensory Attributes ◽

Cow Milk ◽

Soy Milk ◽

Ginger Extract ◽

Chemical Preservative ◽

Dairy Milk

Yoghurt is usually produced from cow milk which is unsuitable for vegetarian diet. Chemical preservative used for its preservation may have adverse effect on the lactic acid bacteria. This research was designed to evaluate the effect of ginger extract on the viability of lactic acid bacteria, physico-chemical property and sensory attributes of bio preserved functional yoghurt produced from dairy milk and soy milk during storage at refrigerated temperature. The result obtained showed that yoghurt produced from soy milk (5.67 – 7.52 CFU/ml) had higher lactic acid bacteria count than yoghurt from dairy milk (4.71 – 7.31 CFU/ml) throughout the period of storage. Ginger extract was more active against fungi in dairy yoghurt than (0 - 5.09 CFU/ml) soy yoghurt (0 – 5.29 CFU/ml). The pH was generally lower in dairy yoghurt (4.29 - 4.67) than soy yoghurt (4.69 – 5.14) while the titratable acidity was higher in dairy yoghurt (1.30 – 2-01%) than soy yoghurt (0.7 – 1.54%). Addition of ginger extract improved the texture and flavour of soy yoghurt. It is therefore suggested that functional yoghurt with good sensory attributes can be produced from soy milk and dairy milk using ginger extract as bio-preservative.

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Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽

10.3390/foods10030612 ◽

2021 ◽

Vol 10 (3) ◽

pp. 612

Author(s):

Vânia Silva ◽

Sandra Pereira ◽

Alice Vilela ◽

Eunice Bacelar ◽

Francisco Guedes ◽

...

Keyword(s):

Sweet Cherry ◽

Prunus Avium ◽

Sugar Content ◽

Principal Component ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Profile ◽

Soluble Solids ◽

Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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REPORT OF THE COMMITTEE ON NUTRITION

PEDIATRICS ◽

10.1542/peds.31.2.329 ◽

1963 ◽

Vol 31 (2) ◽

pp. 329-338

Author(s):

Keyword(s):

Present Report ◽

Sole Source ◽

Soya Bean ◽

Cow Milk ◽

Nutritional Properties ◽

Milk Substitutes ◽

Soya Oil ◽

Severe Eczema ◽

Deficiency Diseases ◽

Allergic Manifestations

MANAGEMENT of the allergic infant often includes extensive dietary restriction in addition to avoidance of milk. A milkfree formula may thus become a major or even sole source of most essential nutrients for many months. Furthermore, the occasional coexistence of anorexia and intercurrent infection in children with allergic manifestations, and losses of proteinthrough the skin of patients with severe eczema, makes adequacy of diet a major concern of the physician caring for such patients. Published reports of deficiency diseases developing in infants receiving various milk-free formulas indicate the importance of an awareness of composition and nutritional properties of these diets. Deficiencies of vitamin A and thiamine, have occurred in infants receiving milk-free formulas not fortified with vitamins, and goiter due to iodine deficiency (or increased iodine requirement) has been reported to occur in infants receiving a soya bean formula unsupplemented with iodine. The present report provides information regarding composition and nutritional adequacy of certain infant formulas commonly employed as cow milk substitutes. SOYA BEAN PRODUCTS Composition Information on the composition of the most frequently used commercial preparations is given in Table I. Soyalac: Liquid and powder products are prepared from an aqueous extrat of whole soya beans to which has been added soya oil, sucrose, dextrose, dextrins, maltose, and iodised sodium chloride, When diluted with water to supply 67 cal/100 ml (20 cal/oz). Soyalac liquid supplies 2.05 gm of protein/100 ml, the least protein content of commercially available soya bean formulas. Formulas of Soyalac Powder with the same caloric strength provide 2.85 gm of protein/100 ml and differ in other important respects from Soyalac liquid (Table I).

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Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1030302 ◽

2020 ◽

pp. 54-67

Author(s):

C. U. Obiora ◽

E. C. Igwe ◽

E. C. Udeagha ◽

S. N. Orjiakor ◽

C. S. Anarado

Keyword(s):

Sensory Evaluation ◽

Starter Culture ◽

Titratable Acidity ◽

Absorption Capacity ◽

Lactobacillus Bulgaricus ◽

Cow Milk ◽

Functional Evaluation ◽

Soy Milk ◽

Powdered Milk ◽

Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%, fat ranged from 2.14 – 3.62%, carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

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Sensory profile and its impact on quality of life in patients with painful diabetic polyneuropathy

Journal of Neurosciences in Rural Practice ◽

10.4103/0976-3147.118766 ◽

2013 ◽

Vol 04 (03) ◽

pp. 267-270 ◽

Cited By ~ 3

Author(s):

Kongkiat Kulkantrakorn ◽

Chakraphong Lorsuwansiri

Keyword(s):

Quality Of Life ◽

Short Form ◽

Diabetic Polyneuropathy ◽

Sensory Profile ◽

Mcgill Pain Questionnaire ◽

Sharp Pain ◽

Sf 36 ◽

Sensory Score ◽

Almost All

ABSTRACT Context: Painful diabetic polyneuropathy (PDN) is common and causes significant disability. The sensory profile in each patient is different and affects quality of life. Aim: To describe the demographic, details of sensory profile and its impact on quality of life in patients with PDN. Settings and Design: A cross-sectional survey in patients with PDN who were treated in a University Hospital. Materials and Methods: They were interviewed with standard questionnaires, which included neuropathic pain scale (NPS), a short-form McGill Pain Questionnaire (SF-MPQ) and a short form-36 quality of life survey (SF-36). Statistical Analysis Used: Descriptive statistics were used in demographic data. Student′s t test was used to analyze continuous data. Multiple comparisons for proportions and correlations were made using Fisher Exact test and Pearson′s coefficient of correlation, respectively. Results: Thirty three patients were included in this study. In NPS, sharp pain was the most common symptom and itching was the least common. Almost all patients had more than one type of pain. The mean VAS was 53 mm. In SFMPQ, the sensory score, affective score and the present pain score fell in the moderate range. In SF-36, physical functioning was the most affected and social function was the least affected. Conclusions: PDN significantly affects patients′ quality of life, especially physical function and role limitation due to a physical problem. Almost all patients have many types of pain and sharp pain is the most common.

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Effects of the CSN1AG allele on the clotting time of cow milk and on the rheological properties of rennet-curd

Journal of Dairy Research ◽

10.1017/s0022029900004696 ◽

2001 ◽

Vol 68 (1) ◽

pp. 63-70 ◽

Cited By ~ 4

Author(s):

PRIMO MARIANI ◽

ANDREA SUMMER ◽

PAOLA DI GREGORIO ◽

ANDREA RANDO ◽

ENRICO FOSSA ◽

...

Keyword(s):

Somatic Cell ◽

Rheological Properties ◽

Titratable Acidity ◽

Cow Milk ◽

Clotting Time ◽

Somatic Cell Counts ◽

Milk Samples ◽

Cell Counts ◽

Normal Ranges ◽

Rennet Coagulation

The aim of this research was to study the effects of the CSN1AG allele on the main rennet coagulation properties of milk. The study was carried out on individual milk samples with low αs1-casein obtained from 19 Italian Brown cows heterozygous for the CSN1AG allele (seventeen CSN1A BG and two CSN1A CG) from four herds in the province of Parma (Italy). Control cows (sixteen CSN1A BB and three CSN1A BC) giving milk with normal αs1-casein levels were chosen from within the same herds in order to establish pairs of cows with identical environment and management conditions, and comparable lactation stages and numbers. Individual milk samples from single pairs of cows with somatic cell counts and lactose and chloride levels within the normal ranges were collected and analysed in parallel. Rennet coagulation properties of milk were analysed using Formagraph and Gel Tester. Milk from low αs1-casein cows was characterized by lower casein content, lower titratable acidity and a higher proportion of κ-casein in total casein. The clotting time of this milk was ∼ 23% lower than that obtained with milk from normal αs1-casein cows. Rennet curd from low αs1-casein milk was obtained more rapidly and had a higher final firmness: curd-firming time was ∼ 35% lower and curd firmness measured 30 min after rennet addition was ∼ 27 % higher compared with that for normal αs1-casein milk. In addition, curd from low αs1-casein milk had a higher resistance to compression. These results suggest that, although a role for the CSN2 locus cannot be definitely excluded, the CSN1AG allele can considerably affect the main rennet coagulation properties of milk.

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Soy Milks as a Dairy Milk Substitute in Prepared Food Products: Effects on Quality and Acceptability

Family and Consumer Sciences Research Journal ◽

10.1111/j.1552-3934.2011.02109.x ◽

2012 ◽

Vol 40 (3) ◽

pp. 255-266 ◽

Cited By ~ 1

Author(s):

Ruthann B. Swanson ◽

Rebecca J. McKemie ◽

Michael D. Sabrin ◽

Paul J. Milly

Keyword(s):

Food Products ◽

Milk Substitute ◽

Prepared Food ◽

Dairy Milk

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Effects of Buffalo and Cow Milk Mixtures Enriched With Sodium Caseinates on the Physicochemical, Rheological and Sensory Properties of a Stirred Yogurt Product

Journal of Food Research ◽

10.5539/jfr.v3n6p54 ◽

2014 ◽

Vol 3 (6) ◽

pp. 54

Author(s):

Dimitris Petridis ◽

Georgia Dimitreli ◽

Kalliopi Vlahvei ◽

Christodoulos Deligeorgakis

Keyword(s):

Flow Behavior ◽

Buffalo Milk ◽

Sensory Profile ◽

Interactive Effects ◽

Cow Milk ◽

Elastic Behavior ◽

Color Intensity ◽

Flow Behavior Index ◽

Yellow Color ◽

Milk Mixture

<p>The physicochemical, rheological and sensory (objective and hedonic) properties of stirred yogurt made from buffalo and cow milk mixtures enriched with Sodium Caseinates (SCN) were evaluated. Five different milk mixtures (buffalo:cow; 0:100, 25:75, 50:50, 75:25, 100:0) with or without the addition of 1% SCN were fermented so as to produce 10 different yogurt samples. According to the results, SCN addition increased the brightness (L*), the elastic behavior, the viscosity (instrumental and sensory) and the flow behavior index (n), while it reduced the yellow color intensity (b*) of yogurt samples. Addition of milk affected significantly all the instrumental variables apart from the green color intensity (a*) and so happened but sparsely with the interactive effects between milk mixture and SCN addition. Redundancy analysis was proved a successful tool to elucidate the complex physicochemical, rheological and sensory profile of the stirred yogurt samples. Loss tanget (tan ?) and b* were indicative for high cow milk concentrations and the rest of attributes fashion with high buffalo milk concentrations, apart from n which favored samples with high cow milk enrichment and SCN addition. Panelists prefered adequately a stirred yogurt rich in buffalo milk concentration (75-100%) and low in cow milk (0-25%), enriched with SCN, with texture perceived as adequate fatty and viscous.</p>

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Milk-substitute diet composition and abomasal secretion in the calf

British Journal Of Nutrition ◽

10.1079/bjn19760090 ◽

1976 ◽

Vol 36 (3) ◽

pp. 317-335 ◽

Cited By ~ 26

Author(s):

V. J. Williams ◽

J. H. B. Roy ◽

Catherine M. Gillies

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Live Weight ◽

Dilution Effect ◽

Titratable Acidity ◽

Skim Milk Powder ◽

Protein Sources ◽

Milk Substitute ◽

Protease Secretion ◽

Spray Dried

1. The effect of different protein sources in milk-substitute diets on abomasal acidity and proteolytic activity was studied in Friesian calves, aged 20–58 d (Expt 1). The diets contained ‘mildly’ preheated, spray-dried skim-milk powder (MHM), ‘severely’ preheated, spray-dried skim-milk powder (SHM), fish-protein concentrate (FPC) or solvent-extracted soya-bean flour (SF) as the main protein source.2. Gastric juice was collected from abomasal pouches before feeding and at 15 min intervals for 8 h after the morning feed. Samples of digesta were obtained from the abomasum at 1 h intervals during the same period.3. Digesta pH was lower and titratable acidity higher 0-3 h after giving the diet containing MHM than when any of the other three diets was given.4. Acid secretion from the pouches for the different diets was in the order: FPC > MHM > SHM ≥ SF.5. Protease secretion from the pouches, assayed at pH 2.1, was in the order: MHM > SHM = FPC > SF.6. The effect of dry matter (dm) intake and concentration on abomasal acidity was also studied in calves given diets which contained MHM (Expt 2). This diet was reconstituted at either 100 or 149 g dm/kg liquid diet and fed at either 32.5 or 49.0 g DM/kg live weight 0.75 per d. Samples of abomasal digesta were collected as in Expt 1.7. A high intake of dm at a low dm concentration resulted in low acidity of the digesta in the first 3 h after feeding, which suggested a dilution effect. Comparison of two diets of different dm concentration, which were fed in the same volume of liquid, indicated that the greater the dm intake, the greater was the amount of acid secreted.8. It is concluded that the protein sources varied in their ability to stimulate abomasal acid and protease secretion and it is suggested that this may relate to calf performance.

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