NUTRITIVE AND ORGANOLEPTIC CHARACTERISTICS OF NONDAIRY IMITATION MILKS

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Abstract
SUMMARY –13 nondairy imitation milk powders, concentrates and bottled beverages were analyzed for general composition, nutrients and organoleptic properties. These products were obtained from 11 domestic sources, which decreased to eight by the end of the study. Nondairy imitation milks were characterized by wide fluctuations in riboflavin (1.9–418.0 μ per 100 ml) and thiamine (0.2–54.7 μ per 100 ml), protein (0.76–3.67%) and amino acids like lysine (4.7–13.6 μmole per ml). Calcium and magnesium in all imitation milks were well below levels of the same elements in cow's milk reconstituted from whole milk powder, whereas sodium generally was much higher, almost threefold in several instances. The appearance of most nondairy imitation milks closely resembled fresh, pasteurized cow's milk, but the flavor, ascertained by three milk judges, was not similar nor as acceptable to them. Several imitation milks scored in flavor as well as or slightly better than cow's milk reconstituted from whole milk powder, but in all these instances, including the cow's milk, the flavor quality was only fair. Most imitation milks contained less protein than reconstituted cow's milk, but two contained concentrations of 3.26 and 3.67%, comparable to cow's milk. A number of nondairy imitation milks showed very low levels of calcium, riboflavin, thiamine and essential amino acids, lysine and methionine, in relation to cow's milk.

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