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Impact of Vegetable Proteins on Dairy Products JOHN J

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Impact of Vegetable Proteins on Dairy Products JOHN J 39 J. Milk Food Techno!. Vol. 38, No. 1, Pages 39·43 (January, 1975) Copyright 1975, International Association of Milk, Food, and Environmental Sanitarians Impact of Vegetable Proteins on Dairy Products JOHN J. JONAS Kraftco Corporation. Research and Development Glenview, Illinois 60025 (Received for publication September4, 1974) ABSTRACT flavor constituents can be removed or reduced in Downloaded from http://meridian.allenpress.com/jfp/article-pdf/38/1/39/2399863/0022-2747-38_1_39.pdf by guest on 02 October 2021 The technological status of research trends directed toward creation intensity, but there is still an undesirable flavor left. In of dairy product analogues based fully or partially on vegetable protein these situations, flavor masking is often attempted. But raw materials is reviewed. Particular emphasis is given to soya this approach has serious inherent limitations which protein·based milk and cheese analogues. Nutritional and organoleptic properties of the analogues are critically discussed. Continued research prohibits general applicability. activity is required by product developers to reach consumer Continued research activity is required by product satisfaction, nutritional adequacy, and legal approval for milk and developers before consumer satisfaction can be cheese analogue products. anticipated at a level believed to be adequate for potential commercial success. Moreover, governmental The food protein raw material supply and demand laws or regulations may require that the vegetable balance in the past year clearly indicated that neither we analogues of the dairy products be positioned on the in the U.S., nor the rest of the world can any longer market with full disclosure of the nature of their origin, depend entirely on the traditional protein sources for composition, and nutritional equivalency. This principle human nutrition. The short supply of animal proteins should be observed also when the vegetable protein has pointed toward the direction of more rational use of sources are used only as extenders at a 10-30% addition vegetable proteins as supplements or partial replace­ level. ments of animal proteins in foods. This review will consider as vegetable milk analogues, It is also expected that tastes of people for their beverages made similar to bovine milk, using protein-rich foods of animal origin is not going to change predominately plant raw materials such as soybeans, radically. the preference will likely be, as before, for peanuts, or coconuts, for protein sources. meats, dairy products, eggs, etc. Therefore, if food MILK ANALOGUES BASED ON SOY PROTEIN demands are to be met by food producers, traditional products must be made available essentially in their The earliest attempts to produce a soya milk are commonly accepted form at a high level of nutritional reported in the Western literature in a German patent quality and organoleptic appeal. issued to Gosse! and published in 1911; this was followed Current business trends show that red meats can be by other patent applications in Great Britain and in the extended to consumer satisfaction with properly U.S. Dehulled soybeans were soaked in water, mashed or designed soy proteins. It is expected that with further milled, and the slurry tiltered. Nutritional fortification of research efforts extending dairy products and creating the soya milk analogue was considered and nonfat milk new vegetable protein· based dairy analogues seem to be powder, calcium salts, and vitamins were suggested for rational objectives. use. Flavor improvements were thought to be necessary The purpose of this paper is to review the technological and proteolytic enzymes were suggested for this purpose status of worldwide research trends directed toward in 1921. In the next decades, debittering trials were creation of dairy product analogues based fully or reported by Japanese and German sources. partially on vegetable protein raw materials. Information The infant food industry moved in the direction ofsoya to be reviewed is organized in two sections; vegetable milks to supply infants allergic to cow's milk with milk analogues and cheese analogues. The "tilled milk'' nutritionally acceptable substitutes. Further work along product will not be considered in this paper. In the the same lines, but directed toward mass feeding of course of the review. step·by·step recognition of product infants by UNICEF in Indonesia, was done in the 1950's. properties and nutritional or organoleptic deficiencies of Large scale production of liquid soya milk was carried the respective dairy analogues will be critically discussed. out in the Far East in numerous locations in 1965. Dried Methods leading to product quality improvements are sova milks were marketed in Japan (40). evaluated in the perspective of their organoleptic ,In the U.S .. Hand started soya milk research in the acceptability. early 1960's (25.26.27). An acceptable bland soya milk It is concluded that the major problem with the analogue was produced by Wilkens during this period soya·based dairy analogues is off·flavor. Some of the (48). Wilkens ground dehulled soybeans with water 40 JONAS between 80-100 C and maintained the beans at this development is prevented by a rapid blanching temperature for 10 min to completely inactivate the operation (47). The authors have shown that the "beany" lipoxidase enzyme. This development was adapted to the off-odors and -flavors are not inherent in the beans, but Philippine soya milk market by Steinkraus and are induced by enzymes when ruptured cells are co-workers from the New York State Agricultural moistened. A simple heat treatment of beans before Experiment Station in Geneva (37). crushing was found to inactivate the enzymes, and, The Geneva group identified the chemical nature of thereby, prevented formation of undesirable flavors. the disturbing flavor by means of chromatographic Steinberg's group is aiming for a dry milk analogue methods. The status of soya milk technology, processing, which would be easy to ship anywhere in the world where economics, nutrition, and organoleptic properties are bovine milk is hard to come by. summarized by Bourne for a United Nations sponsored Commercial steps were announced in 1973 for project (11). The mechanism of protein insolubilization production of soya protein-based dry milk replacers for in dried soya milk preparations was studied by industrial use (7) and for production of "soya milk" (8). Downloaded from http://meridian.allenpress.com/jfp/article-pdf/38/1/39/2399863/0022-2747-38_1_39.pdf by guest on 02 October 2021 Fukushima (17). This was followed by extensive process Nutritional properties of whey and soy protein studies conducted by Khaleque et al. (21). Their findings combinations have been investigated and found to be indicated that it is possible to produce a sterilized fluid supplementary, resulting in high protein efficiency can11ed soya milk concentrate containing up to 15o/o blends (14). solids (21,45). Removal of flatulence-causing oligosac­ The soya milk area was reviewed at the World Soy charides from soya milks was proposed by Sugimoto (39) Protein Conference in Munich, Germany (35). who used a-galactosidase and invertase enzyme MILK ANALOGUES BASED ON PEANUT PROTELJ\J preparations obtained from Aspergillus saitoi. Chien Use of peanut proteins for preparation of milk treated soybeans with yeast to hydrolyze these analogues dates back to 1950. This early work is reviewed (13). oligosaccharides by Swaminathan (40). Large scale development work Growth and activity oflactic acid bacteria in soya milk followed using recommendations of the Central Food was investigated very thoroughly by Angeles and Marth Technological Research Institute, Mysore, India. This (1,2,3). If soya milk is to serve as a base for production of group saw in peanut milk an excellent extender for the cheese-like products, these studies give valuable basic fat-rich buffalo milk available in India. information not only on lactic acid formation, but "Miltone," a toned peanut protein milk product was lipolytic and proteolytic enzyme actions were also placed in the highlights of the Institute of Food considered during these investigations. Technology Award in 1971 (6). The Central Food The most significant soya milk commercial venture Technological Research Institute of Mysore, India was was the introduction of a heat sterilized, bottled soya honored for developing a new dairy product that could milk under the trade name "Vitasoy'' in Hong Kong by double the supply of milk for the children of India. For Lo. This project was the first successful commercial this process, hydrogen peroxide treatment of the protein effort for promotion of soya milk. Results were isolate was used to eliminate the aflatoxin that could be satisfactory from both financial and nutritional points of present in ground nut protein. "Miltone" has all the view (34). properties of milk and could be used in the same way as Several patents have been issued on the heels of the milk. commercial successes of "Vitasoy." Muskatas proposed MILK ANALOGUES BASED ON COCONUT PROTEIN wet milling offull fat or defatted soya flours to 5-401-1 size and homogenization of the slurry (32). A dry product is Coconuts as raw materials for milk analogues have recovered by spray drying. It is claimed that by suitable been brought into focus at the Tropical Products formulation with fats and sweetners, highly nutritious Institute by Dendy and Timmins (15). Traditionally, drinks can be obtained having flavors which are coconut is dried to produce copra and the oil is then acceptable to various cultural groups. obtained from copra by expression or solvent extraction A patent by Arndt claims a nutritious substitute for methods. The residual product containing 18-25% dry skim milk as a food additive (9). The product is made protein is too fibrous for human food use; consequently it by dry blending a vapor flash treated, deflavored soya is sold as an animal food supplement. protein with dried cheese whey solids. In a second patent, With the increasing concern over the world food Arndt described preparation of a soya protein and supply.
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