Bovine milk and soybean: microbiological and nutritional interaction resulted from the mixture of both components

Abstract

Besides being one of the most important food in human diet, the milk is also an excellent environment for the microbial growth. However, the high cost of the milk restricting the consumption by the low profit population, has led to the use of soybean - based products. The soybean chemical composition proves its superiority comparing to other vegetables and its equivalence to animal products, but the alimentary habits have restricted its acceptance. In order to improve the consumption, encouragement is given to mix soybean components and animal origin products. The influence of the mixture on the microbial growth resulted from the interaction of both ingredients is extremely important for the food preservation. The review reports the nutritional and microbial aspects of milk and soybean extract, with emphasis on the effect of addition of soybean components to the animal origin products.