A Comparative Study on Milk Obtained from Various Sources
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.
Pandey PH. Principles and practices of dairy and food technology. 1st ed. Kalyani Publishers; 2020.
Aavin [Internet]. Tamilnadu co-oprative milk producers federation limited: about us; [cited 2022 May 14]. Available from: https://aavin.tn.gov.in/about-us
Indiaagronet.com [Internet]. Demand for 35% import duty on milk products; [cited 2022 May 17]. Available from: https://indiaagronet.com/indiaagronet/Market_upd/dutyonmilk.htm
Wright KC. The coup in the dairy aisle. Today’s Dietitian. 2018;20(9):28.
Fox PF, Uniacke-Lowe T, McSweeney PL, O’Mahony JA.Milk proteins. In: Dairy chemistry and biochemistry. Switzerland: Springer International Publishing; 2015;145-239. [Google Scholar]
Bagga M, Gupta S. Principles of food science and nutrition. 2nd ed. Kalyani Publishers; 2020.
Szilagyi A, Ishayek N. Lactose intolerance, dairy avoidance, and treatment options. Nutrients. 2018;10(12):1994. [PubMed] [Google Scholar]
Worldpopulationreview.com [Internet]. Lactose intolerance by country 2023; [cited 2022 Apr 22]. Available from: https://worldpopulationreview.com/country-rankings/lactose-intolerance-by-country
Dekker PJ, Koenders D, Bruins MJ. Lactose-free dairy products: market developments, production, nutrition and health benefits. Nutrients. 2019;11(3):551. [PubMed] [Google Scholar]
Yadav SK, Singh S, Gupta R. Sampling methods. In: Biomedical statistics. Singapore: Springer; 2019. [Google Scholar]
Srilakshmi B. Food science. 6th ed. New Age International Publishers; 2015.
Sethi M, Rao ES. Food science experiments and applications. 2nd ed. CBS Publications; 2021.
Gopalan C, Sastri RB, Balasubramanian. Nutritive value of Indian foods. Hyderabad: National Institute of Nutrition, ICMR; 2011.
Pomeranze Y, Meloan CE. Food analysis: theory and practice. 4th ed. MEDTECH Scientific International Pvt Ltd; 2020.
FSSAI. Manual of methods of analysis of foods-milk and milk products. FSSAI; 2016.
Tandon RK, Joshi YK, Singh DS, Narendranathan M, Balakrishnan V, Lal K. Lactose intolerance in North and South Indians. Am J Clin Nutr. 1981;34(5):943-6. [PubMed] [Google Scholar]
Roday S. Food science and nutrition. 2nd ed. Oxford University Press; 2017.
Srilakshmi B. Dietetics. 7th ed. New Age International Publishers; 2014.
Georgiev IP. Differences in chemical composition between cow colostrum and milk. Bulgarian J Vet Med. 2008;11(1):3-12. [Google Scholar]
Kakati S, Talukdar A, Hazarika RA, Raquib M, Laskar SK, Saikia GK, Hussein Z. Bacteriological quality of raw milk marketed in and around Guwahati city, Assam, India. Vet World. 2021;14(3):656. [PubMed] [Google Scholar]
Brennan CS, Tudorica CM. Carbohydrate‐based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta‐glucan, guar gum and inulin. Int J Food Sci Tech. 2008;43(5):824-33. [Google Scholar]
Karunasiri AN, Gunawardane M, Senanayake CM, Jayathilaka N, Seneviratne KN. Antioxidant and nutritional properties of domestic and commercial coconut milk preparations. Int J Food Sci. 2020;2020:3489605. [PubMed] [Google Scholar]
Zicarelli L. Current trends in buffalo milk production. J Buffalo Sci. 2020;9:121-32. [Google Scholar]
Nutrient Requirements for Indians RDA and EAR 2020. ICMR-National Institute of Nutrition; 2020.