Abstract

The aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (E h ) values were noticed between cow or soy milk while acidity and E h levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.

Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.