Evaluation of 20 Macro and Trace Mineral Concentrations in Commercial Goat Milk Yogurt and Its Cow Milk Counterpart

Karen Hernandez,Young W Park

doi:10.4236/fns.2014.510098

Abstract

Concentrations of 20 different minerals in commercial goat milk yogurt (CGY) and its cow milk yogurt (CCY) counterpart were evaluated in reference to goat milk yogurt manufactured from Fort Valley State University (FVGY), Fort Valley, GA, USA. Three different lots of CGY and CCY each were purchased from local retail stores at Warner Robins, GA, and 3 batches of FVGY were made using goat milk from the University milking herd. All 3 types of experimental yogurts were stored at 4&#176C refrigerator for 4 weeks. Twenty major and trace minerals were analyzed by an Inductively Coupled Plasma Optical Emissions Spectrometer (Thermo Jarrel Ash Enviro 36, Worchester, MA), using argon as the carrier gas and the EPA method 6010. Total solids (TS) content (%) of FVGY, CGY and CCY products were 11.03, 13.1 and 11.3, respectively, indicating CGY had higher TS than the CCY and FVGY yogurt. Respective mean mineral concentrations (ppm, wet basis) of FVGY, CGY and CCY were: Ca 1057, 1162, 1160; P 838, 974, 929; K 1327, 1717, 1208; Mg 102, 133, 113; Na 545, 449, 475; Fe 4.28, 3.33, 2.11; Mn 0.24, 0.19, 0.13; Cu 10.5, 9.85, 7.22; Zn 17.5, 11.7, 11.8. Levels of all macro minerals except potassium were higher in commercial goat and cow yogurts than FVGY, which may be due to the higher TS contents. FVGY had higher Fe, Mn, Cu and Zn than both commercial products. The heavy metal (Pb, Cd and Ni) contents (ppm) appeared to be normal range, while Al contents of FVGY, CGY and CCY were 11.9, 8.66 and 7.65, respectively, which were higher than those of Pb, Cd and Ni. Both commercial products contained higher major mineral contents than the university yogurt, which might be attributable to the differences in diet, breed, and stage of lactation of milking animals, as well as the tapioca additive used in the commercial products.

Highlights

Yoghurt has been popular fermented dairy foods in many parts of the world, especially in Europe, the Middle East and North America
There were no statistical differences in basic compositions among the commercial cow milk yogurt (CCY), CGY and Fort Valley State University Goat Milk Yogurt (FVGY), while commercial goat milk yogurt (CGY) had higher total solids and fat contents than the other two (CCY and FVGY) yogurts
Unlike the CCY and FVGY, the CGY contained an additional ingredient, tapioca, which is a starch extracted from cassava root, that is added to the goat milk yogurt as a textural binder or stabilizer in goat milk products, since goat milk tends to make weaker or soft gell formation compared to cow milk counterpart

Summary

Introduction

Yoghurt has been popular fermented dairy foods in many parts of the world, especially in Europe, the Middle East and North America. Therapeutic and health benefits, there has been increased consumption and popularity of yoghurt especially among women, children and diet conscious consumers [1]-[3]. Due to the lack of availability of cow milk products, goat milk and its products are important daily food sources of protein, phosphate and calcium in under-developed and developing countries [5] [6]. While yogurt has a variety of health benefits to humans, its texture, firmness and sensory characteristics are important properties affecting the food quality and consumer acceptability of yogurt products [7] [8]. Adequate firmness without syneresis is essential for the superior quality of yogurt, while goat milk tends to have less of firmness [7] [9]

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Conclusion