Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk

Abstract

The impact of using soy milk on various yoghurt properties was investigated. Five treatments of yoghurt were made from soy, buffalo or cow milk or from their mixtures. Soy milk yoghurt possessed the lowest acidity, redox potential, total solids, fat, total nitrogen, ash, total volatile fatty acids, saturated fatty acids and total amino acids contents while the buffalo's milk yoghurt had the highest values for all the previous. Also, mixing of soymilk with buffalo or cow milk decreased these values in the resultant yoghurt. Conversely, Soymilk yoghurt had the highest level of unsaturated fatty acids and linoleic acid and α-linolenic acid. The count of Str. thermophillus was almost similar for fresh samples of soy, buffalo and cow milk yoghurt. Utilization of soy milk only or mixed with buffalo or cow milk in yoghurt manufacture clearly decreased the count of L. bulgaricus. In conculosion mixing of buffalo or cow milk with soy milk increased the sensory evaluation scores of yoghurt produced.

Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics

“…Bifidobacterium bifidum has the ability to ferment soymilk oligosaccharide to the same extent as fermenting cow milk lactose, the preferred substrate [ 19 ]. For fat content, soymilk (sample B) had the lowest value (2.94 ± 0.01), while cow milk yoghurt (sample A) had the highest value (3.63% ± 0.01), which was mainly due to high fat percentage in cow milk and this agreed with the results stated by [ 20 ].…”

Remedial Action of Yoghurt Enriched with Watermelon Seed Milk on Renal Injured Hyperuricemic Rats

“…However, all treatments gave acceptable sensory properties except when exceeding the ratio of WMS milk substitution up to 75% (T 3 ). These results agree with those reported by Ismail et al [48], who found that partial replacement of cow or buffalo milk with soy milk significantly decreased the sensory attributes of the resultant yoghurt. The deterioration in the sensorial properties when replacing cow's milk with WMS milk might be attributed to the hypothesis that people are already used to the traditional yoghurt taste, and any change may negatively affect the sensorial score.…”

“…These result agree with Bisla et al [45], who found that partial replacement of cow's milk with WMS milk increased the TS, ash and fiber content in the resultant ice cream. Ismail et al [48] stated that partial replacement of cow's milk with soy milk affects the chemical composition of resultant yoghurt.…”

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

“…Further, the ash concentration in yogurt increased considerably, which was related to its high dry matter concentration [32]. In relation to aminoacids and fatty acids content, yogurt with 5% honey added, as well as coconut milk, causes a decrease in saturated fatty acid content, but in medium and long-chain fatty acids, the content was similar to the control yogurt [16].…”

“…On the other hand, the propolis extract in raw milk resulted in significantly high acidity values, which could be attributed to the improvement of lactic acid bacteria action, leading to a greater decomposition of sugars in the milk and an increase in acidity [28]. Numerous studies concluded that honey generates changes in total soluble solid content when it is added to dairy products [14,16,17,24]. It can be due to the fact that honey is composed mostly of sugars (they comprise approximately 95% of the dry weight), resulting in a high concentration [46].…”