Milk and Soy Products

Dairy products such as skim milk, buttermilk, whey and casein are added to flour in combination with the ingredients or additives mentioned so far. These dairy products are used in either powdered or liquid form as well as either whole or in the form of defatted powder. In such cases, the proteins added to the dough increase its water binding capacity and provide a juicy crumb. 

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Table I. In Vitro Calcium Exchangeablility and Solubility in Milk and Soy Products as Affected by Stage of Digestion and Initial Peptic pH...

A nonessential amino acid, aspartic acid is in fact synthesized by the body, and it is also ingested through foods such as luncheon meats and vegetables. Phenylalanine, an essential amino acid, has to be part of our diet, and is present in beef, poultry, pork, fish, eggs, and milk and soy products. Methanol, though toxic, is generated (by ester hydrolysis) in amounts that are comparable to those from fruits and fermented beverages. 

An extensive study was undertaken to determine if pesticide residues are present in any infant formula products (Gelardi and Mountford 1993). Milk- and soy-based formulas were analyzed, as was the water used to make the formula. No pesticide residues, including methyl parathion, were detected in any infant formula manufactured in the United States. Thus, it does not appear that infants will be exposed to... 

Enzymatic hydrolysis is a nondestructive alternative to saponification for removing triglycerides in vitamin K determinations. For the simultaneous determination of vitamins A, D, E, and K in milk- and soy-based infant formulas and dairy products fortified with these vitamins (81), an amount of sample containing approximately 3.5-4.0 g of fat was digested for 1 h with lipase at 37°C and at pH 7.7. This treatment effectively hydrolyzed the glycerides, but only partially converted retinyl palmitate and a-tocopheryl acetate to their alcohol forms vitamin D and phyllo-quinone were unaffected. The hydrolysate was made alkaline in order to precipitate the fatty acids as soaps and then diluted with ethanol and extracted with pentane. A final water wash yielded an organic phase containing primarily the fat-soluble vitamins and cholesterol. 

If formula diets are not used, then the type of protein used is important due to considerations of biological value and digestibility. Milk, animal proteins, egg, certain legumes, and soy products are appropriate, rich sources. If lactose intolerance is encountered, then milk should be replaced with soy-based feeds or an alternative. Fish and vegetable oils are good sources of fats as they provide generous amounts of essential fatty acids and long-chain unsaturated fatty acids. 

Ferrous sulphate eneapsulated in soy lecithin liposomes has been used to deliver iron. These preparations have improved bioavailability compared to ferrous sulphate directly added in milk and dairy products (Boccio et al. 1997 Uicich et al. 1999). Albaldawi et al. (2005) reported that the addition of encapsulated haem iron in lecithin/cholesterol liposomes resulted in improved rheological properties of bread dough and the sensory properties of baked bread. 

Butter-like products with reduced-fat content are manufactured in several countries. Stabilizers, milk and soy proteins, sodium albumin or caseinate, fatty acids, and other additives are used. A product is now available on a commercial scale in the former U.S.S.R. that has the following composition 45% milkfat, 10% nonfat solids, and 45% moisture. It has a shelf life of 10 days at 5°C (91). Each country has established its own standards for butter and butter fat products. Many are still developing standards for a reduced-fat butter product to meet the growing consumer demand. 

Cereals containing gluten, fish, crustaceans, egg, peanut, soy, milk and daily products including lactose, nuts, celery, mustard, sesame seed and sulfites (only when lOppm)... 

Within the industrial applications of HP, besides the antimicrobial actions they present, they have been used in some countries for soy protein hydrolysis, for freezing, to soften meat, for discoloration of hemoglobin, as by-products in the meat industry, to deodorize proteins, and to make soluble or modify fish proteins (Cheftel, 1995 Palou et al., 2002 Ting and Marshall, 2002a,b). Some examples of the interaction of HP with biological structures of foods are presented in the next section with a major description on milk and its products. 

Milk- and soy-based infant formulas, cereal and fruit-based products... 

For this third generation of manufactured protein fibers, milk and soy beans are the two most important protein sources. Chicken feathers also are being widely used in the development. In addition to the common methods used in the first and second generations, many technical innovations have been applied to the production of these manufactured protein fibers. Examples include the use of biochemistry to modity the protein structure, the incorporation of synthetic polymers to improve the fiber strength and modulus, the formation of protein-based copolymers by chemical grafting, etc. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Milk. Imitation milks fall into three broad categories filled products based on skim milk, buttermilk, whey, or combinations of these synthetic milks based on soybean products and toned milk based on the combination of soy or groundnut (peanut) protein with animal milk. Few caseinate-based products have been marketed (1,22,23). Milk is the one area where nutrition is of primary concern, especially in the diets of the young. Substitute milks are being made for human and animal markets. In the latter area, the emphasis is for products to serve as milk replacers for calves. The composition of milk and filled-milk products based on skim milk can be found in Table 10. Table 15 gives the composition of a whey /huttermilk-solids-hased calf-milk replacer, which contains carboxymethyl cellulose (CMC) for proper viscosity of the product. 

The ability of RGase B to solubilise soy fibres is useful for the production of a fibre enriched dietetic soy product. Soy milk has the disadvantages that it has a low fibre content and a high content of phytate and of stachyose and raffinose. To overcome these disadvantages a-galactosidase was used to reduce the amount of stachyose and raffinose, phytase to degrade the phytate, and RGase B to release fibre material. 

Before 1990 the composition of isoflavones in soy foods was thought to be largely determined by whether the food had been fermented. Fermented foods (e.g., miso and tempeh) contain the unconjugated isoflavones agycones, while non-fermented food (e.g., tofu, soy flower, and soy milk) contain the conjugated glucoside. Subsequent experiments have demonstrated that fermentation of soy decreased the isoflavone content of the food product, but increased the urinary isoflavonoid recovery, suggesting that fermentation increases availability of isoflavones in soy (Slavin et al., 1998). 

Spend on average US 15.94 per month on long-life milk products and not really aware of the health benefits of soy products. 

Consumers were also very aware of the balance between the value and the price for producfs therefore, morama products would need to reflect their intrinsic and perceived value (Jordaan et ah, 2009). Since consumers of morama products appeared to be price-sensitive, the pricing of morama products would likely need to be similar or less than competing products such as soy milk or soy-sorghum composite porridge products to convince consumers to consider morama products. 

Van Beek et al. (43) examined spun soy isolate and found that as the sol protein source to rats it is fully capable of supporting normal growth when methionine is added. Earlier, Bressani et al. (44) tested spun soy products + egg albumin + wheat gluten and found the protein slightly less adequate than milk at lower nitrogen levels, but equivalent to milk at higher levels. These experiments suggest that spun soy isolate may be an excellent protein source. 

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