Development of Dairy-
Alternative fermented
products by application of
VEGE Cultures.
Submitted to: Submitted by:
Dr. Latha Sabikhi Amit Kr Godara
Principal Scientist & B.Tech 4th Year
Head Dairy Technology NDRI, Karnal
Division
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Acknowledgments
I am grateful to Mrs. Karuna Jayakrishna (Group application manager-South Asia, DuPont
Nutrition & Health), for providing me an opportunity to work at DuPont Innovation Application
Centre as an Intern and guiding me throughout.
I would like to express my deep gratitude to Karishma Chaudhary (Assistant Application
Specialist) for guiding and supporting me throughout the project. She also helped me to learn
and work effectively for the project.
Lastly, I would like to thank all my colleagues, housekeeping staff at Innovation Application
Centre, DuPont's Sales Team and all the well- wishers for their support during my project study.
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Contents
1. Objective4
2. Introduction 4
a) Product Characteristics and its application 4
b) Market needs 4
c) Market Players 5
d) Nutritional Benefits 5
3. Project Plan 6
4. Product Trials
(i) Fermented Soy Dairy Alternative8
(ii) Fermented Almond Dairy Alternative10
(iii)Fermented Coconut-Soy Product12
(iv) Fermented Oats Product14
(v)Fermented Coconut Drink16
5. Nutritional Profile18
6. Conclusion18
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1. Objective
Development of Fermented Vegetable based Dairy alternative Products by application of
different VEGE Cultures.
2. Introduction
Fermented vegetable based dairy alternative products are those products which are made
by fermenting a plant base by specific cultures in order to get dairy yoghurt like attributes.
The cultures need carbon and nitrogen to grow. Protein present in the plant base act as
nitrogen source and carbohydrates act as carbon source which are metabolized by the
cultures thereby fermenting it and giving dairy yoghurt like attributes.
a) Product Characteristics:
Easily digestible.
Good source of essential amino acids.
Good source of important micronutrients & minerals.
Promotes gut health.
Can be consumed throughout the human lifecycle.
b) Market Need:
With the growing influence of flexitarianism among millennials aged 18-35
years.Flexitarians are consumers who are not strictly vegetarians, but choose to alternate
between animal based products and plant based products.
For example, they might have regular milk 3 days a week, while the rest of the time they
have a plant based milk.
Or, they might only have plant based milks but still consume meats and other dairy
products like yogurts. So the popularity for these products is increasing day by day which
need to be fulfilled.
Plant based non-dairy products are a good option for people that are lactose intolerant,
means the inability to digest the milk sugar lactose, causing gastrointestinal symptoms of
flatulence, bloating, cramps, and diarrhea in some individuals. This results from a shortage
of the lactase enzymes which break down lactose into its simpler forms.
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Also plant based products are more sustainable that animal based products, which is
driving the consumers to buy more plant based products.
c) Nutritional Benefits:
i.Beneficial healthy bacteria that may aid human microbiota diversity.
ii.Enzymes that may help digestion.
iii.Increased bioavailability of minerals.
iv. Short-chain fatty acids (SCFA), which help improve immune system, function via improved
microbiota.
v. Certain micronutrients, including B vitamins, biotin, folic acid, also contain conjugated
linoleic acid.
d) Global Brand Leaders
Alpro is a Belgium company providing
Plant based dairy alternatives across Europe.
Califia farms is a American company
selling a variety of plant based products.
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Dream is one of the largest American natural & organic
Food Company selling a variety of vegan non-dairy products.
3. Project Plan:
4. Equipments Used:
Batch Pasteurizer
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Batch Pasteurizer equipment is used for heating purpose. The product is placed in
the batch pasteurizer on the bucket support. Stirrers with adjustable rpm are
there to increase heat transfer and to minimize chances of any charring.
Homogenizer
Homogenizer is used to used to convert large milk fat globules to smaller fat
globules leading to less cream line formation and for better stability of
cultured milk products.GEA Niro Soavi homogenizer installed in lab has
product capacity of 70L/H. First stage pressure was kept at 250 Bar and
second stage at 50 Bar.
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Product 1: Fermented Soy Dairy Alternative
Trial 1
Ingredients (%)
Culture used: Culture 1
Water 89.68
Glucose 4.00
Trial 2
Sugar 3.00
Protein B
Ingredients 3.20
(%)
Stabilizer
Soy Milk A 0.12
92.56
Colour
Glucose 0.001
4.0
Flavor
Sugar 0.07
3.0
Tricalcium Phosphate 0.32
Stabilizer A 0.12
Colour 0.001
Flavor 0.07
Culture used: Culture 1
Trial 3
Ingredients (%)
Water 83.3
Sucrose 6.00
Protein A 4.569
Glucose 2.00
Stabilizer B 1.62
Vegetable Fat 1.849
Glucose 2.0
Tri-Sodium Phosphate 0.1
NaCl 0.05
Colour 0.001
Flavor 0.192
Culture used: Culture 1
Procedure:
Heat the water to 45°C & disperse trisodium citrate.
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Heat water to 80°C before addition of soy protein. Hydrate for 10 minutes, and then cool it to
45°C.
Addmelted fat & remaining ingredients. Hydrate for 10 minutes.
Homogenize at 65°C/200 bar.
Pasteurize at 95°C for 5 minutes.
Cool down to fermentation temperature of 43°C.
Inoculate with starter culture Danisco VEGE 022 LYO at 20DCU/100L.
Fill it into cups and ferment to pH 4.6 and cool at 5°C..
Observations:
Trial 1 Trial 2 Trial 3
In the initial trials the basic formulation of the product is used. Trials are done with
different bases and according to sensorial feedback, formulation is improved. Due to use of
Protein A and high amount of stabilizer used the product has bitter taste and pasty
consistency.
Trial 4:
In this trial Protein Bis used instead of Protein A and the amount of stabilizer is reduced to
1.5% to get the desired product characteristics.
Observation:
Fermentation time: 8hrs 30 minutes
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The product is a set type of yoghurt, with a pleasant taste and proper texture. With the
change of ingredients the problems in the previous trials have been overcome.
Product 2: Fermented Almond Dairy Alternative
Trial 1
Ingredients (%)
Almond drink 93.80
Glucose 3.00
Stabilizer C 3.2
Culture used: Culture 2
Procedure:
Preheat the almond milk at 45°C.
Add mango pulp and then mix using silverson mixer.
Add all the dry ingredients to the base and mix thoroughly.
Homogenize at 65°C/200 bar.
Pasteurize at 95°C for 5 minutes.
Cool down to fermentation temperature of 43°C.
Inoculate with starter culture Danisco VEGE 053 LYO at 10DCU/100L.
Fill into cups and ferment to pH 4.4 at 43°C.
Store at 5°C.
Trial 2
Ingredients (%)
LHF Almond Drink 83.04
Glucose 3.0
Mango pulp 6.0
Sugar 5.26
Stabilizer C 2.7
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Culture used: Culture 2
Procedure:
Almond milk was preheated to 45°C.
Mango pulp was added and then mixed using silverson mixer.
Dry ingredients were added to the base and mixed thoroughly.
Homogenized at 65°C/200 bar followed by pasteurization at 95°C for 5 minutes.
Base was cooled down to fermentation temperature of 43°C.
Inoculated with starter culture Danisco VEGE 053 LYO at 10DCU/100L.
Batch was filled into cups and fermented to pH 4.4 at 43°C & stored below 5°C.
Observation:
Fermentation time: 6 hrs 15 minutes
Product is a stirred type of yoghurt which has
a rich & thick consistency with mild mango flavor. So to make it more palatable granola was
added.
Product 3: Fermented Coconut-Soy Product
Trial 1:
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Ingredients (%)
Water 15.35
Coconut cream 75.0
Protein C 1.50
Stabilizer A 0.10
Sugar 8.0
Trisodium citrate 0.05
Culture used:Culture 3
Procedure:
Heat the water to 45°C & disperse trisodium citrate into water for 5 minutes.
Heat the water to 80, before addition of soy protein. Hydrate for 10 minutes, before the
solution is cooled down to 45°C.
Add coconut cream & remaining ingredients. Hydrate for 10 minutes.
Homogenize at 65°C/200 bar.
Pasteurize at 95°C/5 minutes.
Cool down to fermentation temperature of 43°C.
Inoculate with starter culture Danisco VEGE 033 LYO at 10DCU/100L.
Fill in the cups and ferment to pH 4.6 at 43°C.
Store at 5°C.
Observations:
Fermentation time: 6 hrs
The product has a smooth consistency with a characteristic pleasant tartness. Flavor needs to
be added as coconut and tartness do not complement each other.
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Trial 2:
In this trial Cardamom flavor is added in order to increase the sensorial attributes of the
product.
Product 4: Fermented Oats Product
Trial 1:
Ingredients (%)
Oats drink 94.75
Vegetable fat 2.0
Sodium chloride 0.50
Stabilizer D 3.2
Culture used:Culture 4
Trial 2:
Ingredients (%)
Oats drink 82.75
Vegetable fat 2.0
Sodium chloride 0.05
Mulberry extract 6.0
Sugar 6.0
Stabilizer D 3.2
Culture used:Culture 4
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2% Oats drink is used in the formulation, which is prepared by mixing 2% oats atta with water at
45-50°C followed by straining.
Procedure:
Preheat the base & add the mulberry squash to the base while simultaneously mixing with
silverson.
Add the dry blend together with the melted fat under good agitation.
Homogenize at 65°C/200bar & Pasteurize at 95°C/5minutes.
Cool down to fermentation temperature of 43°C.
Inoculate with starter culture Danisco VEGE 081 LYO at 10DCU/100L.
Fill in the cups and ferment to pH 4.6 at 43°C & store at 5°C.
Observations:
Fermentation time: 7 hrs 20 minutes
Product is stirred type of yoghurt, has a thick and rich consistency with pleasant mulberry flavor.
Product 5: Fermented Coconut drink.
Trial 1:
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Ingredients (%)
Coconut cream 43.4
Sugar 2.0
Pineapple juice 10
Coconut water 40.0
Water 3.56
Stabilizer D 0.04
Culture used:Culture 5
Procedure:
Add stabilizer into liquid ingredients under good agitation.
Homogenize at 65°C/200 bar.
Pasteurize at 95°C for 5 minutes.
Cool down to fermentation temperature of 43°C.
Inoculate with starter culture Danisco VEGE 061 LYO at 10DCU/100L.
Fill in the cups and ferment to pH 4.6 at 43°C.
Store at 5°C.
Observations:
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Fermentation time: 8 hrs 20 minutes
Product has a uniform consistency with no visible flakes. Has a pleasant coconut with a little to
no sourness and has a creamy mouth feel.
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5. Nutritional Profile of the products:
Products Fat Carbohydrates Added Sugar Protein
(%)
(%) (%) (%)
Fermented 2.1 9.50 6.0 4.12
Soy
Fermented 1.15 12.37 5.38 0.5
Almond
Fermented Coconut- 15.92 11.39 8.0 2.17
Soy
Fermented Oats 2.14 10.92 5.9 0.205
Fermented Coconut 9.15 8.04 3.0 0.49
drink
6. Conclusion:
The concept samples for fermented products prepared on various non -dairy bases were
presented to the Innovation, sales and marketing team. We got positive response from the
sensory panelists for the prototypes. These concepts could be presented to companies
interested to drive innovation in this niche product category. Using the Vege cultures and
stabilizer systems makes it possible to customize the formulations to meet different
customer requirements.
