scholarly journals Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

2015 ◽  
Vol 35 (2) ◽  
pp. 205-210 ◽  
Author(s):  
Na-Kyoung Lee ◽  
Bo Ram Mok ◽  
Renda Kankanamge Chaturika Jeewanthi ◽  
Yoh Chang Yoon ◽  
Hyun-Dong Paik
Keyword(s):  
Cow’S Milk ◽  
Soy Milk ◽  
Cow's Milk ◽  
Microbiological Properties

Flavor Acceptability of Unfermented and Lactic-Fermented Soy Milks

1976 ◽  
Vol 39 (5) ◽  
pp. 342-344 ◽  
Author(s):  
B. K. MITAL ◽  
KEITH H. STEINKRAUS
Keyword(s):  
New York ◽  
New York State ◽  
Taste Panel ◽  
Cow’S Milk ◽  
Soy Oil ◽  
Soy Milk ◽  
Agricultural Experiment Station ◽  
Cornell University ◽  
Cow's Milk ◽  
Agricultural Experiment

Soy milks prepared from whole Harosoy soybeans by a hot grind process and milks prepared from soybean flour defatted by a Cornell University patented process were evaluated for flavor acceptability by a 27 member taste panel at the New York State Agricultural Experiment Station using fresh homogenized cow's milk as standard. Hot grind soy milk was rated significantly different and distinctly inferior to cow's milk in flavor. Soy milk prepared from defatted flour (U.S. Patent No. 3,721,569) by aqueous extraction and addition of 2.5% refined soy oil and 2% sucrose was rated slightly inferior to fresh cow's milk in flavor. Soy milk from the defatted flour was also lactic fermented to prepare a yogurt-like product whose flavor acceptability was compared with fermented cow's milk. The fermented soy milks had a satisfactory gelatinous curd and an acceptable flavor; however, the taste panel preferred the higher acidity of the fermented cow's milk.

Are Soy-Milk Products Viable Alternatives to Cow’s Milk?

2016 ◽  
pp. 151-162 ◽  
Author(s):  
Jayne V. Woodside ◽  
Sarah Brennan ◽  
Marie Cantwell
Keyword(s):  
Cow’S Milk ◽  
Soy Milk ◽  
Milk Products ◽  
Cow's Milk

Acute Urticarial Reactions to Cow's Milk in Infants Previously Fed Breast Milk or Soy Milk

1987 ◽  
Vol 1 (2) ◽  
pp. 81-93 ◽  
Author(s):  
ROBERT H. SCHWARTZ ◽  
MARIOLA KUBICKA ◽  
ERIC M. DREYFUSS ◽  
AFZAL NIKAEIN
Keyword(s):  
Breast Milk ◽  
Cow’S Milk ◽  
Soy Milk ◽  
Cow's Milk

scholarly journals Comparing the rehydration potential of different milk-based drinks to a carbohydrate–electrolyte beverage

2014 ◽  
Vol 39 (12) ◽  
pp. 1366-1372 ◽  
Author(s):  
Ben Desbrow ◽  
Sarah Jansen ◽  
Abby Barrett ◽  
Michael D. Leveritt ◽  
Christopher Irwin
Keyword(s):  
Body Mass ◽  
Cow’S Milk ◽  
Soy Milk ◽  
Additional Energy ◽  
Liquid Meal ◽  
Cow's Milk ◽  
Sports Drinks ◽  
Traditional Sports ◽  
Blood And Urine Samples ◽  
Exercise Induced

The aim of this study was to compare the rehydration potential of a carbohydrate–electrolyte beverage with several varieties of milk following exercise-induced fluid losses. Fifteen male participants (age 24.9 ± 5.5 years, height 179.3 ± 4.9 cm, body mass 75.8 ± 6.6 kg (mean ± SD)) lost 2.0% ± 0.2% body mass through intermittent cycling before consuming a different beverage on 4 separate occasions. Drinks included cow’s milk (286 kJ·100 mL−1), soy milk (273 kJ·100 mL−1), a milk-based liquid meal supplement (Sustagen Sport (Nestle); 417 kJ·100 mL−1), and a sports drink (Powerade (Coca Cola Ltd); 129 kJ·100 mL−1). Beverages were consumed over 1 h in volumes equivalent to 150% of body mass loss. Body mass, blood and urine samples, and measures of gastrointestinal tolerance were obtained before and hourly for 4 h after beverage consumption. Net body mass at the conclusion of each trial was significantly less with Powerade (–1.37 ± 0.3 kg) than with cow’s milk (–0.92 ± 0.48 kg), soy milk (–0.78 ± 0.37 kg), and Sustagen Sport (–0.48 ± 0.39 kg). Net body mass was also significantly greater for Sustagen Sport compared with cow’s milk trials, but not soy milk. Upon completion of trials, the percentage of beverage retained was Sustagen Sport 65.1% ± 14.7%, soy milk 46.9% ± 19.9%, cow’s milk 40.0% ± 24.9%, and Powerade 16.6% ± 16.5%. Changes in plasma volume and electrolytes were unaffected by drink treatment. Subjective ratings of bloating and fullness were higher during all milk trials compared with Powerade whereas ratings of overall thirst were not different between beverages. Milk-based drinks are more effective rehydration options compared with traditional sports drinks. The additional energy, protein, and sodium in a milk-based liquid meal supplement facilitate superior fluid recovery following exercise.

scholarly journals A2 milk: a new way to offer a flat white?

2021 ◽  
Vol 5 (1) ◽  
pp. 14-15
Author(s):  
Lindsay Neill ◽  
Guo Jingsi
Keyword(s):  
New Zealand ◽  
Essential Fatty Acids ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Soy Milk ◽  
Cow's Milk ◽  
Aotearoa New Zealand ◽  
Cereal Grain ◽  
Wide Range ◽  
Different Types

This research sought feedback from professional baristas on their views and experiences of A2 milk use in café coffee production. Their views are important because Aotearoa New Zealand prides itself on its unique café and coffee culture. Reflecting that, in the 1940s, it was observed that for American tourists visiting Auckland, the coffee offered at the White Lady pie cart was an almost compulsory experience [1]. Key to that experience was the White Lady’s coffee-making Goldie Convection Tripolator. Coffee making technologies and ingredients have changed since those times, including the diversity of milks used in espresso milk-based coffees. Today, four milks dominate café and coffee culture in Aotearoa New Zealand (Table 1).   Table 1. The four most popular milks used in coffee making in Aotearoa [2] Type of milk Benefit/description Full cream milk Full-cream cow’s milk that it comparatively high in fat and calorie content. Skim milk Fat-free cow’s milk. Popular with consumers who are trying to manage their weight and/or avoid fat in their diets. Soy milk Made from soybeans. Soy milk is a popular alternative to animal milk. Almond milk Made from almonds. Popular with consumers who wish to avoid the fat found in cow’s milk.   Those top four milks are complemented by a further wide range of non-dairy milks (Table 2). However, Tables 1 and 2 fail to list one milk that is popular in Aotearoa New Zealand: A2 milk. Our interest in A2 milk aligns it with another Kiwi icon, the flat white. We ask, why are baristas not offering A2 milk in our cafés as another signifier of Kiwi innovation, uniqueness, and identity? Within that notion our inquiry is an important consideration for café operators and others serving coffee, to create a unique ‘Kiwi’ point of difference in what can be otherwise described as a homogenised coffee marketplace. In ‘discovering’ A2 milk, Dr Corran McLachlan observed that ordinary cow’s milk contained two major casein (or protein) types – A1 and A2 – but that some cows do not produce A1. He then developed a method to identify milk that only contained the A2 protein. From that development, in 2018 the a2 Milk Company partnered with Fonterra, New Zealand's largest dairy co-operative  [4]. Today, A2 milk products have a 11.2% share of the New Zealand milk market [4]. Table 2. Non-dairy milks available in New Zealand [3] Type of milk Description Coconut milk Made by blending coconut flesh. Full-fat coconut milk is high in calories. Almond milk A mixture of finely ground almonds and water. Soy milk Made by grinding soybeans. A source of protein and essential fatty acids. Oat milk A cereal grain derived milk made by grinding oats. Rice milk Milled white or brown rice and water. Cashew milk A mixture of cashew nuts or cashew butter and water. Macadamia milk A combination of water and about 3% macadamia nuts. Hemp milk Ground seeds of the hemp plant, Cannabis sativa, and water. Quinoa milk Made from water and quinoa. Seven-grain milk A combination of oats, rice, wheat, barley, triticale, spelt, millet and water. To explore the use of A2 milk, we asked five baristas, with an average career span of 25 years, their views on using A2 milk for making coffee. We were surprised by the results. Firstly, our participant baristas looked overseas for their inspiration. Exemplifying that was their interest in latte art and nitrogen infused coffees. Interestingly, our participants held a cautious ‘wait and see’ attitude toward using A2 milk, despite their embrace of many of the milk types outlined in Tables 1 and 2. While our participants mentioned that they would provide A2 milk should consumers begin asking for it, none of them realised that by offering A2 milk they could self-create a temporary point of difference in an otherwise homogeneous coffee marketplace. Additionally, our participant baristas were waiting for the a2 Milk Company to take the lead and promote the use of A2 milk in Aotearoa New Zealand’s café/coffee culture. Consequently, and while our sample size was small, we wonder if cafés are missing an important opportunity for distinction by not offering A2 milk within their milk menu offerings. We suggest that, by using and showcasing A2 milk, Kiwi cafés can enhance the distinctive reputation they already enjoy and in doing so promote the Kiwi cultural attribute of innovation. Corresponding author Lindsay Neill can be contacted at: [email protected] References (1) Neill, L.; Bell, C.; Bryant, T. The Great New Zealand Pie Cart; Hodder Moa: Auckland, 2008. (2) Hurwood, J. A Guide for the Different Types of Milk, 2016. Canstar Blue New Zealand. https://www.canstarblue.co.nz/food-drink/a-guide-to-different-types-of-milk/ (accessed 8 Jul, 2021). (3) Kundu, P.; Dhankhar, J.; Sharma, A. Development of Non-Dairy Milk: Alternative Using Soymilk and Almond Milk. Current Research in Nutrition and Food Science 2018, 6(1), 203–210. https://doi.org/10.12944/CRNFSJ.6.1.23 (4) a2 Milk Company Home Page. https://a2milk.nz/ (accessed Jul 7, 2021)  

scholarly journals Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Raúl Ricardo Gamba ◽  
Shihori Yamamoto ◽  
Mahmoud Abdel-Hamid ◽  
Tetsuya Sasaki ◽  
Toshihide Michihata ◽  
...  
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Functional Characterization ◽  
Acetic Acid Bacteria ◽  
Cow’S Milk ◽  
Soy Milk ◽  
Cow's Milk

Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow’s milk kefir. Cow’s milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus.

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