Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4.

Miriam Moreno-Montoro,Silvia Sánchez-Hernández,Rafael Giménez-Martínez,Manuel Olalla-Herrera,Miguel Navarro-Alarcón,Triana Bergillos-Meca

doi:10.3390/nu10050633

Abstract

The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was chosen as the skimmed milk concentration method because it produced the best viscosity and syneresis and a high casein content. The viability rate of all bacterial strains was >107 cfu/mL, even after 5 weeks of storage or after in vitro gastrointestinal digestion, which is especially important for exertion of the probiotic strain functionalities. This fermented milk is also a good source of nutrients, having a low lactose and fat content, high protein proportion, and good mineral concentration. According to these data and the overall acceptability described by panelists, this fermented milk is a healthy dairy product comparable with commercially available fermented milks.

Highlights

There is increased interest in foods with a positive effect on health beyond their nutritional value, and considerable attention has focused on probiotic products
The microbiological quality of the raw and pasteurized milk was evaluated by counting colony forming units (CFUs) of mesophilic aerobic microorganisms and testing the absence of Enterobacteriaceae in the pasteurized milk [10,11]
The physical properties of set-yoghurt are very important for consumer acceptance

Summary

Introduction

There is increased interest in foods with a positive effect on health beyond their nutritional value, and considerable attention has focused on probiotic products. Especially when probiotics are present, have been attributed with numerous properties, including: an improvement in lactose absorption, increases in protein and fat digestibility and in antibacterial activity [1], immune system stimulation, preventive action against digestive system cancer, anticholesterolemic action, and the enhancement of mineral bioavailability, among others [2,3]. Fermented milk consumption has been recommended for lactose intolerance, diarrhea, constipation, Helicobacter pylori treatment, prevention/improvement of respiratory and gastrointestinal tract infections, strengthening of the immune system improvement, and atopic eczema, among other conditions [4,5]. There has been a long and safe history of dairy products containing the genus Lactobacillus [5]. Supplementation with Lactobacillus plantarum has been shown to have multiple benefits. Long-term supplementation with L. plantarum TWK10 may Nutrients 2018, 10, 633; doi:10.3390/nu10050633 www.mdpi.com/journal/nutrients

Objectives

Methods

Results

Conclusion