Soya Milk
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Author(s):  
Shefali Giri ◽  
Priyanka Paul Madhu ◽  
Kumar Gaurav Chhabra ◽  
Gopika Mahure ◽  
Shailey Chandak

To assess the cariogenic potential of almond milk, soya milk, coconut milk and bovine milk, was evaluated to check ability to enable Streptococcus mutans association formed, acid manufacturing, as well as their ability to buffer pH transforms. The baseline non stimulated whole salivary sample (2.5-5 ml) will be collected from the students in the morning at least 1 hr after breakfast. The salivary samples (pre-test and post-test) will be collected and tested for the CFUs. Salivary samples are transported in a plastic container to the microbiological laboratory. They were then tested for the number of CFUs for S. mutans using mitis salivarius bacitracin agar. Soya milk promoted much more biofilm development, whereas sugar free almond milk promoted a little. When pH test was performed, sugar free almond milk had the lowest cation exchange capacity, whereas bovine milk had the maximum cation exchange capacity.


2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.


Author(s):  
Sreedevi Nimishakavi ◽  
V. Madhusudhan Rao ◽  
T. N. Aishwarya ◽  
A. K. Singh

Present work described the effect of natural stabilizers on Ca/P on naturally synthesised and Eco-friendly Nano-HAP powders.Nano- powders were preparedemploying wet chemical precipitation method by adjusting Ca/P between 1.5 to2.2,using different Natural Stabilisers (NSs)such as Rice Water (RcW), Soya Milk (SM), Tea Decoction (TD), Tulsi Leaves (TL), Soya Leaves (SL), Rose Petals (RP), Spinach Leaves (SpL), Gum Kondagogu (GKg) and Aloe Vera (AlV)as precursors. The pH of the powders was varying from 8.1 to 12.8.In this paper, the average crystallite sizes of the samples, pH, therate of reaction, initial temperature and Ca/P of synthesised powders are reported.


2021 ◽  
Vol 27 (2) ◽  
pp. 127-131
Author(s):  
M. U. Okpara ◽  
P. C. Madu ◽  
B. S Shuaibu ◽  
M. A., Ubana ◽  
J. Isah

Milk and its products are needed for proper body building. Processed cheese, nunu and soy milk consumed within Abuja and Keffi metropolises were analyzed for their mineral contents. X1, Y1, Z1 represents soy milk, nunu and cheese from Abuja metropolis while X2, Y2, Z2 represents sample from Keffi metropolis respectively. Calcium (265.53±0.25 mg/mL), iron (1.19±0.92 mg/mL), potassium (162.77±0.02 mg/mL) were found to be higher in cheese milk (Z1) from Abuja than that (225.82±0.13 mg/mL, 1.05±0.60mg/mL and 130.41±0.04 mg/mL) found in Keffi (Z2) examined respectively, though the amount of sodium present (151.0±0.08 mg/mL) in cheese (Z2) from Keffi is slightly higher than that (150.08±0.01 mg/mL) from Abuja (Z1). Also, Soya milk from Abuja (X1) had highest amount of zinc (0.76±0.00 mg/mL) while that of Keffi (X2) was 0.65±0.3 mg/mL, for magnesium and copper, higher values 18.40±010 mg/mL and 0.25±0.02 mg/mL were recorded for soy milk (X2) from Keffi while soy milk from Abuja (X1) had 17.97±0.20 mg/mL and 0.16±0.01 mg/mL respectively. Chromium was dictated in both cheese samples but not dictated in soya and nunu milks from both metropolises. It is seen from the investigation that cheese had more minerals followed by soya milk. Nunu milk sample had the least quantity of minerals; also all the samples analyzed have minerals present in them. Therefore, they are needed for the proper functioning of the body system Keywords: Analysis, Concentration, Milk, Mineral, Metropolis, Flame Atomic Absorption Spectroscopy


2021 ◽  
Vol 12 (7) ◽  
pp. 21071649-21071649
Author(s):  
Sreedevi Nimishakavi
Keyword(s):  

Author(s):  
Mona M. Atia ◽  
Fatma Abdel‐Regal Mahmoud
Keyword(s):  

Thorax ◽  
2021 ◽  
pp. thoraxjnl-2020-215040
Author(s):  
Sadiyah Hand ◽  
Frank Dunstan ◽  
Ken Jones ◽  
Iolo Doull

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.


2021 ◽  
Vol 21 (no 1) ◽  
Author(s):  
R. Kamalambigeswari ◽  
S. Sharmila ◽  
E. Kowsalya ◽  
Shankar Singh ◽  
Arun Naik ◽  
...  

In this process of extracting Milk Plastic Water Resistant Glue from the casein 3 type of milk soya milk, fresh cow milk and the pastured milk were used. Casein was extracted and vinegar was added while milk was getting heated. Casein was separated, and dried for 2-3 days. Milk Plastic that was obtained was heated with distilled water. A pinch of papain is added and made it hot for 4 hours and then 1N of NaOH is added and heated for few minutes. The collected sample is centrifuged at 12000 rpm and the glue was obtained. The glue is stored at -200C. 2 card board pieces was stacked together by using this glue and dipped in water to check the water resistance. It was stable for about 10 minutes and then it was loosened. It is little expensive comparing to other glues when it was did with pure milk while if it is done with waste milk product its cost will be low.


Keyword(s):  

2020 ◽  
Vol 335 ◽  
pp. 108903
Author(s):  
Mylène Boulay ◽  
Maher Al Haddad ◽  
Françoise Rul

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