A Comparative Study on Milk Obtained from Various Sources
Abstract
Introduction: Milk is classified as a complete food that contains essential vitamins and minerals as well as complete proteins, fats, and carbohydrates that are crucial for supporting life and promoting good health. Therefore, the main objectives of the study are to determine consumer preferences for milk and milk products, develop milk and curd from alternate sources, and assess their efficacy.
Materials and Methods: We investigated milk-oriented topics and the responders stated that indigenous milk had a high protein content, calcium content, and other advantages. Even though milk is known for its nutritional value, advantages, and cost-effectiveness, some individuals avoid it due to lactose intolerance, and hence it is important to develop lactose-free milk. We used indigenous cow milk, cross-breed milk, buffalo milk, soy milk, and coconut milk. All milk and curds underwent sensory analysis.
Results and Discussion: Indigenous cow milk scored high (24.84), followed by coconut milk (24.32), according to the data. Buffalo curd (23.44) scored higher than standard curd (23.32). Protein and calcium contents of standard and best-acceptable milk and curd were determined. There is a strong desire to develop lactose-free milk and milk products. 100 mL of coconut milk has 1.1 g of protein in it. The curd obtained from cross-breed and buffaloes contains nearly the same amount of nutrients, and the chosen products were also economical.
Conclusion: It was suggested that more plant-based milk alternatives should be developed for lactose-intolerant people.
How to cite this article:
Neelaveni K, Bhuvaneswari S, Kalaiyarasi D, Poojitha K, Mohana V, Sukrutha V, Dharani N, Ishwaryalakshmi S. A Comparative Study on Milk Obtained from Various Sources. Chettinad Health City Med J. 2023;12(1):3-9.
DOI: https://doi.org/10.24321/2278.2044.202302
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