Abstract
This study aimed to analyze physicochemical characteristics of goat milk and qualitative and sensory aspects of natural goat milk yogurt after intramammary infusion of an ointment containing Jatobá extract. The ointment, containing 5% of the extract, was infused into mammary glands of six female Saanen goats. The experiments were conducted in three experimental moments and involved physicochemical analysis of milk and natural yogurt production. The mean values of solids-not-fat, protein, and lactose content in the milk samples did not differ significantly. Moreover, the physicochemical aspects of the yogurt samples showed similar results between the two treatments. The mean scores of sensory evaluations except taste did not differ significantly between the two treatments. Therefore, the physicochemical characteristics of goat milk and yogurt, the yield, and the qualitative evaluation of the final product were not affected by the Jatobá ointment.
Highlights
Goat milk production is a growing practice in Brazil
The physicochemical characteristics of goat milk and yogurt, the yield, and the qualitative evaluation of the final product were not affected by the Jatobá ointment
Yogurt and milk are fermented by the protosymbiotic cultures of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which complement other lactic acid bacteria and their activity and contribute to determining the characteristics of the final product (Brasil, 2007)
Summary
Goat milk production is a growing practice in Brazil. Considering its hypoallergenic properties, goat milk consumption is generally associated with early childhood and used for infants with milk protein allergy problems (Delgado Junior, 2020). Bulgaricus, which complement other lactic acid bacteria and their activity and contribute to determining the characteristics of the final product (Brasil, 2007) In this scenario, the functional food market has grown rapidly as consumers increasingly seek healthy and diversified products, and there has been an ever-increasing interest in the food industry providing new food products with high acceptance, better nutritional values, and health-promoting benefits. The functional food market has grown rapidly as consumers increasingly seek healthy and diversified products, and there has been an ever-increasing interest in the food industry providing new food products with high acceptance, better nutritional values, and health-promoting benefits From this perspective, yogurt has been consumed as a safe and nutritious dairy product (Aryana & Olson, 2017), and several studies have evaluated the impact of adding natural products to its composition (Buehler et al, 2018; Tumbarski et al, 2018; Feng et al, 2019; Costa et al, 2020)
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