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Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
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A Milk-Like Beverage from Neutralized Direct-Acid-Set Cottage Cheese Whey 1.

F H Chen1, R Bassette1, J T Marshall1

  • 1Department of Animal Sciences and Industry, Agricultural Experiment Station, Kansas State University, Manhattan, Kansas 66506.

Journal of Food Protection
|March 1, 2019
PubMed
Summary
This summary is machine-generated.

A novel imitation milk, created using cottage cheese whey and whole milk, offers significant cost savings. Consumer testing showed a notable portion could not distinguish it from regular milk, with some even preferring its flavor.

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Area of Science:

  • Dairy Science
  • Food Technology
  • Product Development

Background:

  • Cottage cheese whey is a byproduct of cheese production.
  • Whey utilization in food products can add value and reduce waste.
  • Developing cost-effective dairy alternatives is of commercial interest.

Purpose of the Study:

  • To formulate and evaluate an imitation milk using cottage cheese whey.
  • To compare the production costs of imitation milk versus traditional milk.
  • To assess consumer acceptance and sensory attributes of the imitation milk.

Main Methods:

  • Formulation of imitation milk by blending neutralized cottage cheese whey with whole milk and fortifying with nonfat dry milk solids (NFDM).
  • Processing included neutralization, clarification, pasteurization, homogenization, and packaging.
  • Cost analysis comparing imitation milk with 2.0% and 3.25% milk.
  • Sensory evaluation by 112 consumers comparing imitation milk with regular whole milk.

Main Results:

  • Imitation milk formulation resulted in potential cost savings of $0.35/gallon for 2.0% fat and $0.25/gallon for 3.25% fat.
  • Consumer testing indicated that 20% could not differentiate the imitation milk from regular milk.
  • Consumer preference showed 42% favored the regular milk, 32% had no preference, and 26% preferred the imitation milk for flavor.

Conclusions:

  • An imitation milk can be successfully formulated from cottage cheese whey, offering economic advantages.
  • The imitation milk demonstrates acceptable sensory characteristics, with a significant portion of consumers unable to distinguish it from whole milk.
  • Further research may explore optimizing whey-based dairy alternatives for enhanced nutritional profiles and consumer appeal.