Comparison of Nutritional and Chemical Parameters of Soymilk and Cow milk

Cow milk, is a product of the mammary gland and soymilk is a beverage made from soybeans; it is the liquid that remains after soybeans are soaked. In this research effort, we compared nutritional parameters of this two kind milk such as total fat, fiber, protein, minerals (Ca, Fe and P), fatty acids, carbohydrate, lactose, water, total solids, ash, pH, acidity and calories content in one cup (245 g). Results showed soymilk contains 4.67 grams of fat, 0.52 of fatty acids, 3.18 of fiber, 6.73 of protein, 4.43 of carbohydrate, 0.00 of lactose, 228.51 of water, 10.40 of total solids and 0.66 of ash, also 9.80 milligrams of Ca, 1.42 of Fe, and 120.05 of P, 79 Kcal of calories, pH=6.74 and acidity was 0.24%. Cow milk contains 8.15 grams of fat, 5.07 of fatty acids, 0.00 of fiber, 8.02 of protein, 11.37 of carbohydrate, ´Çá4.27 of lactose, 214.69 of water, 12.90 of total solids, 1.75 of ash, 290.36 milligrams of Ca, 0.12 of Fe, and 226.92 of P, 150 Kcal of calories, pH=6.90 and acidity was 0.21% . Soy milk is one of plant-based complete proteins and cow milk is a rich source of nutrients as well. Cow milk is containing near twice as much fat as and ten times more fatty acids do soymilk. Cow milk contains greater amounts of mineral (except Fe) it contain more than three hundred times the amount of Ca and nearly twice the amount of P as does soymilk but soymilk contains more Fe (ten time more) than does cow milk. Cow milk and soy milk contain nearly identical amounts of protein and water and fiber is a big plus, dairy has none. Although what we choose to drink is really a mater of personal preference and our health objectives but looking at the comparison, soy looks like healthier choices.

Authors:

• Bahareh Hajirostamloo

Keywords:

• Soymilk
• cow milk
• nutritional
• comparison.

References:

[1] AACC, Approved methods of American Association of Cereal Chemist,.
Inc. St. Paul: Minnesota: USA, 2000.
[2] AOAC, Official methods of analysis. Association of Official Analytical
Chemists,:Alington, D.C.: USA, 2000.
[3] K. Cesario, F. Steinberg, and SH. Zidenberg-cherr, Nutrition and health
info-sheet, Dept. of Nutrition, University of California: USA, 2004.
[4] P. Chaiwanon, P. Puwastien, A. Nitithamyong, and P. P. Sirichakwal,
"Calcium fortification in soybean milk and in vitro bioavailability," J.
Food Comp. Anal., vol. 13, pp. 319-327, 2000.
[5] J. T. Chien, and H.E. Snyder, "Detection and control of soymilk
astringency," J. Food Sci., vol. 48, pp. 438-440, 1983.
[6] S. Clark, Comparing milk: human, cow, goat & commercial infant
formula, Dep. of Food Science and Human Nutrition, Washington State
University: USA, 2007.
[7] U. Kapoor, I. C. Datta, M. A. Quadri, and H. S. Kushwah, "Note on the
chemical analysis and acceptability of soymilk," Ind. J. Agri. Sci., vol.
47, pp. 475-760, 1977.
[8] S. Rehman, H. Navaz, M. M. Ahmad, S. Hussain, A. Murtaza, and S.H.
Shahid, "Physico-chemical and sensory evalution of ready to drink soycow
milk blend," Pak. J. Nutr., Vol. 6, no. 3, pp. 283-285, 2007.
[9] F. Yazici, V. B. Alvarez, M. E. Mangio, and P. M. T. Hansen,
"Formulation and processing of a heat stable calcium-fortified soymilk,"
J. Food Sci., vol. 62, pp. 535-538, 1997.