Abstract
The aim of the present work is to set up a production process of goat milk-based yoghurt. Six (06) kinds of yoghurt have been prepared: a mixed unflavored yoghurt with 50% cow & goat milk, a mixed flavored yoghurt with 50% cow & goat milk, an unflavored 100% goat-milk-based yoghurt, a flavored 100% goat-milk-based yoghurt, two types of 100% goat milk-based yoghurts supplemented with natural honey. Results of bacteriological analyses of finished products showed the total absence of pathogenic bacteria Staphylococcus aureus and salmonella as well as the indicator hygiene bacteria like the fecal and total coliforms. Sensory analyses revealed that 100% goat-milk-based yoghurts are always better appreciated in the other categories (flavored or unflavored) compared to 50% mixed yoghurts. Sensory analyses reported that yoghurts made with honey (HGM1 and HGM2) were richer in carbohydrates (10.5g) and in energy (89.1 kilocalories) against natural yoghurts and flavored yoghurts, which recorded a carbohydrate content of 5.3g and 68.3 kilocalories. The protein contents were assessed at 3.9g. Levels of lipids were at 3.5g together with amounts in minerals such like: calcium, phosphorous, potassium and sodium which reached respectively 168 mg, 114 mg, 203 mg and 58 mg.
Highlights
Goat milk is regarded by Desjeux (1993) as a therapeutic food and became widely consumed in the word regarding to its nutritional and microbiological qualities (Feknous et al, 2018)
In an effort to make sick children better accept goat milk due to its particular and stronger taste relative to other milks, we focused in the present study on setting up a manufacturing process of a goat-milk based yoghurt accompanied with a natural flavoring product, honey
HGMY2 100% 4.91 ± 0.011 70.33 ± 0.577 25.1 ± 4.351 32 ± 0.00 ferments used for preparing the yoghurts were viable and active and dropped the initial pH of goat milk that was at 6.70 ± 0.007
Summary
Goat milk is regarded by Desjeux (1993) as a therapeutic food and became widely consumed in the word regarding to its nutritional and microbiological qualities (Feknous et al, 2018). Desjeux (1904) noticed an increase in weight in sick children after consuming this milk which contains almost as much selenium as in human milk and twice as much glutathione peroxydase than cow milk (Lambert-Lagacé, 1999; Hadjimbei et al, 2019). An American study has established that selenium concentration of goat milk is close to that of the human milk and that the glutathione peroxydase activity is higher in goat milk (Debski et al, 1987) This milk includes nearly twice as much Pro-Vitamin A under the form of retinol than cow milk (Lambert-Lagacé, 1999). According to Kalliomäki et al (2001) ; Mercenier et al (2003) and Gourbeyre et al (2011): Probiotics consumption allows: improved lactose digestion, increase nutritional value, regulating intestinal motility, preventing osteoporosis, cancer, Received 10 May, 2021 Accepted 21 Jun., 2021 1 Research Laboratory on Biodiversity and Ecosystems Pollution, Faculty of Nature and Life Sciences, Chadli Bendjedid University of El-Tarf, El Tarf, Algeria 2 Research Laboratory on Biochemistry and Environmental Toxicology, Faculty of Sciences, Badji Mokhtar University of Annaba, Annaba, Algeria 3 Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires – INATAA, Laboratoire de recherche Alimentation, Nutrition et Santé – ALNUTS, Université Frères Mentouri Constantine 1, Constantine, Algeria 4 Direction Régionale du Commerce, Annaba, Algeria
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
