Abstract
ABSTRACTInulin and fish oil rich in omega-3 fatty acid were applied to yoghurt, kefir, and smearcase made from goat and sheep milk, and their impact on fatty acid composition was investigated at 8°C throughout 40 days. The number of lactic acid bacteria (LAB) was significantly diminished within 16 days, and by the end of the storage period the population size was decreased by 3 orders of magnitude in fish oil fortified samples. In inulin-fortified samples, a significant decrease in LAB number (by 2.5–3 orders of magnitude) was observed just by the end of the storage time, while the amount of unsaturated free fatty acids was increased. The extent of lipolysis and the resulted amount of free fatty acids exhibited varying feature depending on the composition of the product. Goat and sheep milk products exhibit analogous trends in terms of change in fatty acid composition with one exception: the ratio of free C16:0 was increased by 10% for goat milk products, while for the sheep milk products only by 3%. Ratio of C16:0 did not change during storage of sheep yoghurt as a result of inulin fortification. In contrast, 13% increase of this parameter was observed in case of the product variant prepared with fish oil addition. It might be stated that fortification with prebiotics can be regarded as a better way to improve the biological value of dairy products than that with fish oil.
Highlights
Products made of goat and sheep milk have been an important food source for the mankind for millennia and their popularity is continuously rising nowadays
Various kinds of materials could be used to support the growth of probiotic bacteria, but the application of inulin added to the milk before processing seems to be the most adequate method
Changes occurring in the number of probiotic bacteria
Summary
Products made of goat and sheep milk have been an important food source for the mankind for millennia and their popularity is continuously rising nowadays. Further to this trend, increasing demand for functional foods induced a more extensive use of special milk products containing agents such as pre- and probiotics, or considerable content of unsaturated fatty acids (Rodrigues, Rocha-Santos, Gomes, Goodfellow, & Freitas, 2012). Inulin amendment of milk increased the number of probiotic bacteria during the maturation of products, but the inulin content practically remained unchanged (Gustaw, Kordowska-Wiater, & Kozioł, 2011; Modzelewska-Kapituła, Kłębukowska, & Kornacki, 2007). The sensory traits as well as the texture and the organic acid contents of the products were improved (Seckin & Ozkilinc, 2011), and the potential prebiotic effect of the final product was increased (Vlaseva, Ivanova, Petkova, Todorova, & Denev, 2014)
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