Optimization and acceptability of cultured milk manufactured from rice, cassava and coconut milk

Abstract

Three different substrates namely, cassava flour, rice flour and coconut milk ("gata") were employed in the production of cultured milk. Mix and single starter cultures of Lactobacillus bulgaricus (Orla-Jensen) Rogosa and Hansen and Streptococcus thermophilus (Orla-Jensen) previously activated in 11% non-fat dry milk (NFDM) medium were used in the study. Results showed that the best formulation based on sensory evaluation for cultured cassava milk contains 10% cassava flour, 15% sugar and 0.75% banana flavor. For cultured rice milk (CRM), improved rice milk (IRM) containing IR 65 non-glutinous rice and 3.17% whole powdered milk inoculated with 1.5% each of L. bulgaricus and S. thermophilus was preferred. Addition of 15% sugar and 0.0160% chocolate flavor further improved acceptability of the product. Likewise, processing of cultured coconut milk was feasible at one part coconut milk blended with two parts boiled water and inoculated with 3% L. bulgaricus. Addition of 1% lemon flavor and one part sugar also enhanced the quality of the product. Based on chemical analysis, cultured cassava milk contained 17.20 TSS, 0.70% lactic acid, 1.93% protein and had a pH of 4.20. CRM contained 2.63% fat and 1.42% protein. Cultured coconut milk had 33.5% moisture content, pH of 5.51, 0.20% lactic acid, 4.32 TTA, 55.4 TSS, 7.40% protein and 0.84% fat. The product was stable even after a week of storage at refrigerated temperature.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

55-66

Document Type

Article

Subject

Cassava, Coconut milk, Cultured milk, Fermentation, L. Bulgaricus, Rice, S. Thermophilus, Sensory

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