Vol. 8, Issue 9, Part P (2024)

The investigation aimed to develop millet milk curd tailored for individuals with a vegan diet. The prepared product was intended to help reduce the cholesterol level and support bone health and digestion. This study explores the physicochemical properties of various plant-based milks, including those made from millet, and compares them with bovine milk. The pH levels across different plant-based milk ranged from 6.2 (coconut milk) to 6.8 (amaranth milk), with bovine milk at 6.7. Barnyard millet milk exhibited the highest acidity (0.79%) and specific gravity (1.032 g/mL), while coconut milk showed the lowest values in most categories, such as acidity (0.09%) and specific gravity (1.002 g/mL). Total Soluble Solids (TSS) were highest in bovine milk (17.2 ̊Bx), with coconut milk following (8.86 ̊Bx). 
The cultures of L. acidophilus, L. lactis and S. thermophilus (in a ratio 1:1:1) were used to prepare millet milk curd. Millet milk curd prepared by blending of 50% coconut milk, 15% barnyard millet milk, 10% sorghum milk, 10% amaranth milk, 8% finger millet milk, 7% buckwheat milk and 2% culture. The physicochemical properties, mineral composition, color, and sensory evaluation of millet milk curd were assessed. The selected sample T₃ showed a slightly lower pH (4.23), higher acidity (1.21%), and more moisture (83.46%) but lower carbohydrate (3.35%), protein (4.48%), and fat content (6.98%) compared to the control. The mineral analysis (mg/100gm) revealed higher potassium (489 mg), magnesium (56 mg), iron (2.8 mg), manganese, and copper in the selected sample T₃, while calcium and zinc were higher in the control. Sensory evaluations using a 9-point Hedonic scale showed the control and T3 samples scored highest in overall acceptability, while T1 was the least preferred. Color and texture influenced consumer preferences most.