Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk
American Journal of Chemical Engineering
Volume 4, Issue 6, November 2016, Pages: 179-186
Received: Aug. 29, 2016; Accepted: Jan. 3, 2017; Published: Jan. 13, 2017
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Mohamed Ismail Abou-Dobara, Botany Department, Faculty of Science, Damietta University, Damietta, Egypt
Magdy Mohamed Ismail, Botany Department, Faculty of Science, Damietta University, Damietta, Egypt
Nawal Mohamed Refat, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
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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 (Eh) values were noticed between cow or soy milk while acidity and Eh 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.
Soy, Peanut, Rice Milk, ABT, Bifidobacteria
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Mohamed Ismail Abou-Dobara, Magdy Mohamed Ismail, Nawal Mohamed Refat, Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk, American Journal of Chemical Engineering. Vol. 4, No. 6, 2016, pp. 179-186. doi: 10.11648/j.ajche.20160406.16
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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