Opportunities for soy/cow milk blends in recombined products
1999
Nitithamyong, A. (Mahidol Univ., Nakorn Pathom (Thailand). Inst. of Nutrition)
While cow milk and dairy products are very important in the western diet, they have just emerged in the South East Asian market during the past few decades. The average annual consumption of cow's milk per capita for the South East Asian population is significantly lower than that of the US, European or Australian population. Lactose intolerance and hypersensitivity to protein in cow milk is often the limiting factor. Another important constraint is the inadequate supply of fresh milk. Hence, the production of ready-to-drink milk in South East Asia usually involves the use of imported full-cream or skim milk powder. In the case of Thailand, more than 60/ of the milk volume is estimated to be recombined milk. Soybean milk, on the other hand, is considered part of the traditional diet of this region. Currently, the two products co-exist in the market. A soy/cow milk blend is another interesting alternative since both products are equally well-accepted. Blending can provide several advantages such as improving the flavour and mouthfeel of soybean milk while cutting down on the relatively high cost of milk powder. Nutritionally, they are highly compatible. The paper will discuss the properties of the two protein sources and possible applications for the blends of these products. Examples of commercial products will be cited.
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