Journal of Food, Agriculture and Environment

A comparative study on milk obtained from various sources

Author(s):

K. Neelaveni, S. Bhuvaneswari, D. Kalaiyarasid, Kapu Poojitha, V. Mohana, V. Sukrutha, N. Dharani, S. Ishwaryallakshmi

Recieved Date: 2022-11-10, Accepted Date: 2022-12-27

Abstract:

Milk is regarded as a complete food for containing complete protein, fat, carbohydrates, all known vitamins and various minerals that are essential for sustaining life and maintaining good health. Hence, the study’s primary goals are to identify customer preferences for milk and milk products, develop milk and curd from a wide range of sources, and evaluate the effectiveness of the milk and curd. We conducted an analysis on milk products. According to the respondents, indigenous milk has high protein, calcium, and other beneficial effects. Despite being aware of the nutritional value, benefits, and cost-effectiveness of milk, some people avoid for its colour, taste, and flavour of cow’s milk. We have taken cross breed milk and indigenous cow milk, buffalo milk, soya milk and coconut milk. All the milks and curds were analysed for sensory characteristics. The results revealed that indigenous cow milk scored highest (24.84) followed by coconut milk (24.32). In curd, buffalo curd (23.44) had superior scores compared to the standard (23.32). The standard and best acceptable milk and curd were analysed for protein and calcium contents. There is a strong desire to develop lactose-free milk and milk products. Hence it is sufficient that 100 ml of coconut milk provides 1.1 g protein. The curd obtained from crossbreed and buffalo contains almost same amount of nutrients. The chosen products were acceptable in economic aspects also. So it was suggested to develop more plant based milk alternatives for lactose intolerants.

Keywords:

 Coconut milk, flavor, lactose, protein, sensory characteristics

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Journal: Journal of Food, Agriculture and Environment
Year: 2023
Volume: 21
Issue: 1
Category: Food and Health
Pages: 26-28

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