Preparation of cow milk yoghurt blended with soymilk

Abstract

: Yoghurt was prepared from cow milk blended with soymilk in the Dairy Technology laboratory of Department of Animal Husbandry and Dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.). Yoghurt prepared with different combinations of cow milk and soymilk as 100:00 (T 1 ), 75:25 (T 2 ), 50:50 (T 3 ), 25:75 (T 4 ) and 00:100 (T 5 ) was evaluated for various sensory attributes and the results revealed that overall acceptability scores obtained were 96. 03, 91.34, 87.58, 83.33 and 80.33 for the treatment T 1 , T 2 , T 3 , T 4 and T 5 , respectively. Fat, SNF, acidity and TS of yoghurt samples were decreased normally while protein and moisture increased with increase in levels of soymilk. The per kilogram production cost of yoghurt was decreased with increase in soymilk percentage i.e. Rs. 37.63 for (100 % cow milk yoghurt), Rs. 21.38 (50:50 cow milk and soymilk) and Rs. 15.25 for 100 per cent soymilk. It was found that yoghurt prepared from various combinations upto 50 per cent cow milk and 50 per cent soymilk was most acceptable.

Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk

“…Soybean (Glycine max L.) seed extract (popularly known as "soy milk") is found as an excellent source of various biologically active compounds (like isoflavones, saponins, phytate, lecithin, phytosterols and tocopherol), protein, fiber, vitamins, minerals that provide sufficient antioxidant properties, nutrition to the products (Xu and Chang, 2007;Giri et al, 2017;Eslami and Shidfar, 2018). As it is found compatible with milk for mixing, several studies have been conducted to develop various food products from the blend of soy milk and milk to avail the maximum benefits from both (Mitra et al, 2013;Obatoye et al, 2014;Raja et al, 2014;El-Boraey et al, 2015;Talekar et al, 2015;Pariskar et al, 2015;Pratap et al, 2018). However, the consumption of this product is limited because of the typical sensory attributes that contributed to its beany flavor (Keast and Lau, 2006).…”