Milk, goat's milk, soy milk, coconut milk, what kind of milk do you suit?

Milk is the white liquid secreted by the mammary glands of mammals and is the main source of nutrients before mammals can digest other foods. Colostrum also contains maternal antibodies, which can reduce infant disease. The main chemical components of milk include water, fat, protein, carbohydrates, minerals, organic acids, enzymes and vitamins.

Some dairy products based on beans have also been developed, especially in areas where milk supplies are in short supply, because beans are an important and relatively cheap source of protein, and the introduction of bean milk products can help reduce protein malnutrition. Traditionally, we believe that yogurt fermented from whole milk has nutritional value and therapeutic properties, and milk-based lactic acid fermentation of legumes has also been used as a way to extend product shelf life, create more flavor, improve nutritional value and increase product acceptability.

Recently, Olusola Ladokun and Sarah Oni, Department of Biochemistry at Lead City University in Ibadan, Nigeria, analyzed several yogurt products including coconut milk, soy milk, goat milk and milk to determine the pH value and sensory evaluation of each yogurt. The results were published in the July 2014 issue of the English journal Food and Nutrition Sciences of the Scientific Research Press

Analysis found that

The initial pH value of new fresh milk samples is slightly acidic: milk 6.3, goat milk 6.2, soy milk 6.4, and coconut milk 6.0.

The pH values of various fermented milk products were at 0 hours: goat milk 5.24, milk 5.85, soy milk 5.73, and coconut milk 5.98. However, after 72 hours, all milk samples were more acidic and had lower pH values.

The moisture content of all fresh milk samples ranged from 63.34% to 76.90%, the fat content ranged from 9.76% to 15.02%, and the crude protein ranged from 7.17% to 32.17%. Goat milk has the highest protein level of 32.17%. The taste, color, taste and smell of the product are best at 0 hours, but after storage at room temperature, all indicators decrease.

The results show that coconut milk and soy milk can be used as beverages to supplement fat and protein for young and elderly people, and based on sensory evaluation, soy milk and coconut milk are generally accepted. Therefore, the authors suggest encouraging the use of coconut milk and soy milk to solve the problem of protein malnutrition, especially in regions such as Africa.

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