Fermented Goat Research Articles

The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature

Abstract. Melia S, Juliyarsi I, Kurnia YF, Pratama YE, Pratama DR. 2020. The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature. Biodiversitas 21: 4591-4596. This research aimed to determine the quality of chemical and microbiological milk of goats fermented with Pediococcus acidilactici BK01 with the storage time on refrigerator temperature. The method used is the experimental method of Completely Randomized Design with five times the treatment of goat milk fermentation at the refrigerator temperature is over 0, 7, 14, 21, and 28 days with four repetitions. The results showed long-lasting storage of real effect (P < 0.05) on water content, pH, titratable acid, total lactic acid bacteria, and total plate count, but no noticeable effect (P > 0.05) on the protein levels and milk fat fermentation during the resulting storage. The value of moisture content during storage ranges between 85.88-84.92%, pH 4.48-4.28 , 3.69-3.49% fat content, 3.53-3.58% protein content, as well as the count of titratable acid ranging from 1.52-1.73%. The whole colonies of lactic acid bacteria reached between 9.106 log CFU/mL to 10.376 log CFU/mL, and the total plate count (TPC) value during storage experienced an increase from 2.653 log CFU/mL to 4.012 log CFU/mL. Based on the results of the study can be concluded that the milk of goat fermentation with P. acidilactici BK01 can maintain quality until the retention period of 28 days with the viability of lactic acid bacteria that meet the category as probiotics and still liked by the consumer.

Probiotic low-fat fermented goat milk with passion fruit by-product: In vitro effect on obese individuals’ microbiota and on metabolites production

This study aimed to evaluate the impact of a two-week treatment period with probiotic low-fat fermented goat milk by Lactobacillus casei Lc-1, supplemented with passion fruit by-product (1%), on the modulation of gut microbiota from obese individuals using the Simulator of Human Intestinal Microbial Ecosystem (SHIME) system. The effects were carried out through the study of gut microbiota composition, using 16S rRNA next generation sequencing, quantification of short-chain fatty acids (SCFA) and ammonium ions. The microbiota composition changed across three vessels representing the colon regions, because of fermented milk treatment. Fermented goat milk administration caused a reduction of bacteria belonging to genera Prevotella, Megamonas and Succinivibrio, which can produce SCFA, and an increase of Lactobacillus and Bifidobacterium genera in all simulated colon regions. There was no effect on SCFA and on ammonium ions concentration during treatment period. Fermented milk shifted the obese donors’ microbiota without changing metabolites production. It happens, possibly, due to a balance in abundances among bacterial genera that can produce or not SCFA, and among bacterial genera with high or low proteolytic activity. Our outcomes help to clarify the effects of the ingestion of a probiotic low-fat fermented goat milk product on colon microbiota composition.

Role of Fermented Goat Milk on Liver Gene and Protein Profiles Related to Iron Metabolism during Anemia Recovery

Despite the crucial role of the liver as the central regulator of iron homeostasis, no studies have directly tested the modulation of liver gene and protein expression patterns during iron deficiency instauration and recovery with fermented milks. Fermented goat milk consumption improves the key proteins of intestinal iron metabolism during iron deficiency recovery, enhancing the digestive and metabolic utilization of iron. The aim of this study was to assess the influence of fermented goat or cow milk consumption on liver iron homeostasis during iron-deficiency anemia recovery with normal or iron-overload diets. Analysis included iron status biomarkers, gene and protein expression in hepatocytes. In general, fermented goat milk consumption either with normal or high iron content up-regulated liver DMT1, FPN1 and FTL1 gene expression and DMT1 and FPN1 protein expression. However, HAMP mRNA expression was lower in all groups of animals fed fermented goat milk. Additionally, hepcidin protein expression decreased in control and anemic animals fed fermented goat milk with normal iron content. In conclusion, fermented goat milk potentiates the up-regulation of key genes coding for proteins involved in iron metabolism, such as DMT1, and FPN1, FTL1 and down-regulation of HAMP, playing a key role in enhanced iron repletion during anemia recovery, inducing a physiological adaptation of the liver key genes and proteins coordinated with the fluctuation of the cellular iron levels, favoring whole-body iron homeostasis.

Effect of Lactobacillus plantarum Concentration Level on Physicochemical Properties of Fermented Goat Meat Dendeng

This research aimed to determine the effect of Lactobacillus plantarum on the manufacturing process of fermented goat meat dendeng. The completely randomized design with four treatments and four replications was applied to determine the moisture content, water activity (AW), protein content, dissolved protein content, and protein profile as physicochemical quality indicators. The level of Lactobacillus plantarum was 0 ml (T0), 0.3 ml (T1), 3 ml (T2), and 30 ml (T3), respectively. The obtained result was analyzed with SPSS for windows 16 then followed with Duncan’s Multiple Range Test. The highly significant result (P<0.01) was shown on Aw, with valued at 0.61 – 0.70, moisture content at 44.24 – 46.65%, protein content at 31.98 – 38.70%, and dissolved protein content at 3.55 – 4.21%; while the molecular weight of protein profile was ranged from 16.69 to 143.54 kDa, and showed an unreadable protein band on T0, six protein bands on T1, seven protein bands on T2, and eight protein bands on T3, respectively.

Goat milk Kefir with ACE inhibitory activity: Preparation and storage stability evaluation

In this study, the Box–Behnken response surface method was used to optimize the conditions of Kefir grain fermented goat milk, and the angiotensin-converting enzyme (ACE, EC 3.4.15.1) inhibitory activity and sensory evaluation were improved. The results showed that the optimum fermentation conditions were 23 hr fermentation at 24°C, and the inoculum size was 2.5%. Under optimal conditions, the ACE inhibition rate increased significantly from 73.34 ± 0.37% to 85.97 ± 0.62% (p < .05), and the sensory evaluation increased significantly from 75.83 ± 0.46 to 84.65 ± 0.76 (p < .05), close to the predicted values of 86.54% and 85.20%. The storage stability of Kefir goat milk was studied. The results showed that there was a post-acidification process during the 14-day preservation of Kefir goat milk, with the acidity increasing, the pH value decreasing, and the sensory evaluation value increasing. This study can provide a good reference for the preparation and storage of goat milk Kefir. Practical applications In recent years, Kefir's health function has been found by more and more researchers, so it has gained the favor of the majority of consumers. In this study, response surface method was used to optimize the technological parameters of Kefir grain fermented goat milk and to explore the stability of Kefir milk during storage. The storage stability of Kefir is better.

Antibacterial Activity of Kefir Grain Levels on Fermented Goat Milk

The purpose of this study was to determine the antibacterial activity of the use of kefir grains in goat’s milk. Preliminary tests included the total lactic acid bacteria and yeast. The main research includes syneresis test, total plate count, Escherichia coli and Staphylococcus aureus inhibition test using the disc method. The study used a non-factorial randomized complete design with 3 treatments and 6 replications. Kefir grains presentation were 5%, 10%, and 15%. The results showed that the population of lactic acid and yeast bacteria was 9.3 × 109 and 1.2 × 107, respectively. The syneresis values were 5%, 10% and 15% by kefir grain addition 36.60%, 52.07% and 52.05%, respectively. The highest total number of microbes was obtained from the use of 5% yeast (7.67 log cfu.ml−1). The highest antibacterial ability was shown in the use of 5% yeast, each of which was 2.19 mm against Escherichia coli and 2.50 mm against Staphylococcus aureus. The results of the study concluded that kefir fermentation in goat milk has not been able to inhibit Escherichia coli and Staphylococcus aureus growth.

Effect of fermented goat milk on body composition, basal metabolism, and food intake control in rats

Introduction: it is known that diet plays a key role in body composition and affects energy balance. However, scarce information is available in the scientific literature about the influence of food and specific nutrients such us dairy products, a basic food group and an important source of nutrients in the diet. Objective: the objective of this work was to evaluate the influence of fermented dairy products (goat or cow milk) on body composition and appetite regulation in adult animals. Material and methods: twenty adult male Wistar albino rats were fed fermented goat or cow milk-based diets for 30 days. The evolution of body composition and plasma concentrations of adipokines (leptine and adiponectine), intermediary metabolism regulating hormones (ghrelin, insulin, thyroid stimulating hormone, triyodotironine, thyroxine), and non-esterified fatty acid (NEFA) were analyzed. Results: body weight and body fat percentage were lower (p < 0.001) in rats fed fermented goat milk versus those fed fermented cow milk, whereas lean mass percentage was higher (p < 0.01). Plasma thyroid hormone and insulin concentrations did not show significant differences between diets. The fermented goat milk-based diet decreased ghrelin and adiponectin levels (p < 0.001), and increased leptine and NEFA concentrations (p < 0.001). Conclusion: fermented goat milk consumption decreases adiposity and body weight in adult rats by increasing energy expenditure, lipolysis, and satiety sensation.

LOW-LACTOSE FERMENTED GOAT MILKS WITH BIFIDOBACTERIUM ANIMALIS SSP. LACTIS BB-12

Goat milk is a good carrier for probiotic bacteria and due to its specific composition is a high-quality material for manufacturing food for certain sectors of the population with needs. Probiotic bacteria in fermented and unfermented milk products can be used to alleviate the clinical symptoms of lactose intolerance. The aim of this study was to develop a low-lactose probiotic fermented beverage prepared from goat’s milk and to evaluate the effect of prior lactose hydrolysis on the viability of Bifidobacterium animalis ssp. lactis Bb-12, pH and total acidity, colour, textural and sensory parameters of these products. Results showed the influence of lactose hydrolysis on the acidity of fermented goat milk, colour, syneresis and the viability of bifidobacteria. The lactose hydrolysis of milk resulted a higher hardness in probiotic fermented goat milk. Moreover, the lactose-free probiotic fermented milk had a more distinct sweet taste than the control one and was characterized by a less sour flavour.

Iron status, weight changes and body composition during anemia recovery in an experimental model: the effect of fermented goat or cow milk

Objective: to provide detailed information on iron status, body changes, food intake, hepatosomatic index, and body composition during recovery from severe iron deficiency anemia with fermented cow or goat milk. Material and methods: sixty male Wistar albino rats were divided into two experimental groups (control and anemic) and fed ad libitum an AIN-93G diet for 40 days, receiving a normal Fe diet (45 mg/kg of diet) or a low-Fe diet (5 mg/kg of diet), respectively. After induction of anemia, both the control and anemic groups were additionally fed for 30 days either a fermented cow milk-based or fermented goat milk-based diet with normal Fe content. Hematological and iron-related biochemical parameters, weight changes, food intake, hepatosomatic index, and body composition were assessed. Results: The hepatosomatic index was higher in the anemic group versus the control group. In both groups fed a fermented goat milk-based diet the hepatosomatic index was higher due to lower body weight and a higher liver weight. Food intake, weight gain, and total body fat were lower, whereas lean mass and free and total water were higher in the anemic group as compared to the control group. In both animal groups fed a fermented goat milk-based diet body weight and body fat were lower and the percentages of lean mass and free water and total water were higher. Conclusion: Iron deficiency decreased weight gain, lean mass, and body fat, indicating lower energy stores. Fermented goat milk-based diet recovers more efficiently iron status, decreased adiposity, and increased energy expenditure.

Goat milk fermented by lactic acid bacteria modulates small intestinal microbiota and immune responses

Abstract The impact of fermented cow milk on gut microbiota has been extensively studied, however, the role of fermented goat milk (FGM) has not been well evaluated. The present study using 16S rRNA gene sequencing technology investigated the effect of FGM intake on small intestinal microbiota in mice. It was found that FGM intake decreased microbial diversity and significantly altered microbiota composition, particularly the genera Lactobacillus and Streptococcus. Moreover, metabolism and disease profiles were shifted by the FGM based on the function prediction. The expression of immune factors including tumor necrosis factor alpha (Tnfα), granzyme B (Gzmb), perforin (Prf) and aryl hydrocarbon receptor (Ahr) was also regulated by FGM treatment. Collectively, our findings reveal that FGM intake can exert beneficial effects on small intestinal microbiota and further modulate the host metabolism and immune responses. Therefore, the FGM can serve as an alternative functional food to improve health through gut bacterial management.

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

In the current study, the effect of two exopolysaccharide (EPS) producing starter cultures (YF-L903 and YC-X11) and a commercial starter culture (STI-12) on the physicochemical, microbiological, and sensory attributes of probiotic goats' milk set-yoghurt was evaluated after processing and storage at 4°C for 28 days. The type of starter culture had no effect (p > .05) on acidification of set-yoghurts. There were no differences (p > .05) in terms of viable cell counts in two tested set-yoghurts; more or less similar final cell counts were observed for Bifidobacterium animalis subsp. lactis BB-12 (~7.9 log cfu/g), Streptococcus thermophilus (~8.2 log cfu/g), and Lactobacillus delbrueckii subsp. bulgaricus (~7.8 log cfu/g). In situ EPS production of the starter cultures resulted goats' milk set-yoghurt with low syneresis, high apparent viscosity, and improved sensory attributes. Practical applications This study showed that in situ EPS production by EPS producing starter cultures markedly improved the quality attributes of goats' milk set-yoghurt. EPS production of starter cultures significantly reduced syneresis and improved apparent viscosity and sensory attributes of goats' milk set-yoghurt. This work can have an impact in advancing our understanding of the role of EPS producing starter within the context of goats' milk set-yoghurt production and in developing improved fermented goats' milk based dairy products. There is very little microbiological and physicochemical information on goats' milk set-yoghurt produced with EPS producing strains, and little understanding on the role of the produced EPS. To the best of our knowledge this is the first study investigating the microbiological and physicochemical characteristics of goats' milk set yoghurts produced with the help of EPS producing starter cultures. Therefore, we believe that this work can have an impact in advancing our understanding of the role of EPS producing starter within the context of goats' milk yoghurt production and in developing improved fermented goats' milk based dairy products.

The utilization of organic waste into fermented goat fodder in Tanjung Rejo village, Deli Serdang regency

Community service activities with the title of The Utilization of Organic Waste into Fermented Goat Fodder in Tanjung Rejo Village, Deli Serdang Regency will be held in May - November 2019.The purpose of this community service is to utilize organic waste into fermented goat fodder in Tanjung Rejo village.Organic waste such as straw, banana tree and others can be converted into fermented goat fodder which is economical, nutritious and environmentally friendly.The specific target of this community service is that the fermented goat fodder produced can be stored for a long time with good quality.The method used is a combination of counselling, training, hands-on practice and work evaluation.The procedures of making fermented goat fodder are as follows; (1) Chop straw or banana tree using a chopper machine, this stage serves to make the fermentation process easier. (2) Prepare the place of manufacture, can use tarpaulins, large plastic or large barrels (3). Dissolve sugar or sugar cane with water plus SOC-HCS probiotic solution. (4) Enter the straw, husk and bran at the place of preparation that has been prepared previously. (5) Flush all materials that have been arranged evenly in the place of manufacture with a solution of sugar and SOC-HCS that had been dissolved with water. (6) Mix all ingredients evenly. (7) After everything has been stirred evenly, then cover the place of manufacture with a tarp or with anything, make sure to be airtight. (8) Wait for 1 - 14 days. The fermented fodder that you have made from straw will be ready or if the fermentation feed is made using a banana tree, it can be faster.All products produced can be used for their own needs or sold according to the needs of the people of Tanjung Rejo village, especially the Tanjung Rejo goat breeders group.

The Effect of Fermented Goat's Biourine Dose on Growth and Yield of Beans (Phaseolus vulgaris L.)

This research aim to determine the effect of fermented goat's biourin dose on growth and yield of beans. The research was conducted in Krapyakrejo Village, Gadingrejo District, Pasuruan at an altitude of 5 m above sea level in March - May 2018.The research used a randomized block design and repeated five times, the treatment was a fermented goat’s biourin dose consisting of five levels: P0 (Control) : ZA 300 kg/ha, SP36 200 kg/ha, KCl 100 kg/ha; P1: POC 1.500 l /ha + ZA 300 kg /ha, SP36 200 kg/ ha, KCl 100 kg/ha; P2: POC 2.000 l ha + ZA 300 kg/ha, SP36 200 kg/ha, KCl 100 kg/ha; P3: POC 1.500 l/ha + ZA 150 kg/ha, SP36 100 kg/ha, KCl 50 kg/ha and P4: POC 2.000 l/ ha + ZA 150 kg/ha, SP36 100 kg/ha, KCl 50 kg/ha. The results showed that beans with higher yields were found in POC 2.000 l/ha and inorganic half-dose treatment which produced 26,01 tons/ha, POC 2.000 l ha and full-dose inorganic produced 24,53 tons/ha, POC 1.500 l/ha and full-dose inorganic produced 24,29 ton/ha, POC 1.500 l/ha and inorganic half dose produced 23,56 ton/ha and controls give lower yields, 22,94 tons/ha.

Characteristics of fermented goat milk using combination of kombucha and Lactobacillus casei starters

Kombucha is potential for starter for milk fermentation process. This study was aimed to evaluate the effect of combination of L. casei and kombucha starters on quality of fermented goat milk. In this study, control group (T0) used 5% L. casei; T1 and T2 groups used 2% L. casei combined with 5% and 10% kombucha, respectively. Data of microbiological (total of bacteria, probiotics, yeast, and acetic acid bacteria); chemical (pH, acidity, lactose, fat, protein, moisture, and fatty acid); antioxidant activity, viscosity, and sensory qualities were analysed using one-way ANOVA. The results showed that the addition 5 and 10% of kombucha starter did not affect the total of bacteria and probiotic, but significantly affected (P<0.01) the total yeast and total acetic acid bacteria. Acidity, pH, lactose, fat, and protein were similar, whereas the linoleic acid was higher in T1 than T2 and T0. Moisture content and antioxidant activity of T2 were higher than T0 and T1. The viscosity of T1 and T2 were lower (P<0.05). Sensory acceptance of fermented milk of T0 and T1 were higher than T2. It is concluded that L. casei combined with 5% kombucha starters (T1) was the best proportion to ferment goat milk.

Quality of fermented goat milk and powder milk using Lactobacillus plantarum and optimizing their antibacterial ability against enterobacteriaceae

The purpose of the study was to evaluate the quality of fermented goat milk using Lactobacillus plantarum and determine its antibacterial ability against enterobactericeae. The quality of fermented milk was evaluated through measurement of pH, lactic acid levels, protein content and total bacteria. The antibacterial ability was measured by inhibitory tests on enterobactericeae. The experiment was applied in a completely randomized factorial design with two factors, namely factor A, type of milk (goat’s milk and powder milk), factor B, level of Lactobacillus plantarum (2.5, 5 and 7.5%) and 3 equal replicates. The data were subjected to analysis of variance, and continued to Duncan’s multiple range test to determine the difference between means at 1 % probability. The results indicated that milk type and L. plantarum levels had a very significant effect on pH, lactic acid levels, and the inhibitory zone width. There is an interaction between factors. Meanwhile the type of milk had very significant effects (P <0.01) on protein content and total lactic acid bacteria. In conclusion, fermented goat milk has better quality and antimicrobial ability against enterobactericeae than powder milk.

Chemical and microbiological quality of fermented goat meat dendeng with different levels of L. plantarum

Lactobacillus plantarum is one of lactic acid bacteria that more resistant to acidic condition so that potentially used to extend dendeng shelf life. The purpose of this research was to evaluate the quality of fermented goat meat dendeng with L. Plantarum at chemical and microbiological quality. Three different levels of L. plantarum (0, 0.3, 3, and 30 mL) were applied to goat meat dendeng at room temperature. Results showed a significant different in pH, titratable acidity (TA), and Total Plate Count (TPC) on fermented goat meat dendeng, except for total lactic acid bacteria (LAB). At 30 mL. L. plantarum application showed better characteristics on chemical quality, with lowest values of pH 5.16±0.25, highest Titratable Acidity 22.66±0.73 highest number of microbiological quality including Total Plate Count (TPC) 6.34±0.56 CFU/g and Total Lactic Acid Bacteria (LAB) 6.84±0.69 CFU/g, respectively. From the study it is concluded that addition of L. plantarum resulted better characteristics on chemical and microbiological quality, and it is possible to be applied for commercial production of fermented goat meat dendeng.

Preparation of goat milk powder with Lactobacillus casei L61 and antioxidant peptides: optimization of the composite thermal protectants and evaluation of storage stability

The Lactobacillus casei L61 has great ability for producing antioxidant peptides. For reducing the mortality of L. casei L61 in spray drying process, the Box-Behnken design (BBD) was adopted to optimize the composite thermal protective agent formula. The results exhibited that the composite thermal protective agent formula of L. casei L61 contained glucose at 6.03% (w/v), skim milk at 18.98 g/L, and glycerol at 12.50 mL/L. Under the optimal conditions, the average survival of L. casei L61 in the fermented goat milk reached 14.58 ± 0.72% after heat treatment at 75 °C for 10 min, which was higher than the control (13.14%). The average hydroxyl free radical scavenging activity of L. casei L61 reached 85.09 ± 0.98%, which was not significantly different from the predicted value (86.83%). Therefore, the BBD is feasible for optimizing the composite thermal protective agent formula of L. casei L61. Under the optimal conditions with the inlet air temperature of 130 °C and feed rate of 4.5 mL/min, the maximum viable counts and survival rate of L. casei L61 were 7.46 × 108 cfu/g and 23.41 ± 1.28%, respectively. More importantly, the storage stability of antioxidative probiotic goat milk powder was predicted by temperature acceleration test. The shelf life of antioxidative probiotic goat milk powder was estimated to be 352 days at 4 °C and 117 days at 25 °C, embodying the great long-term stability. This study provides a technical reference for industrialized production of probiotic goat milk powder.

Fermented Goat Milk Consumption Enhances Brain Molecular Functions during Iron Deficiency Anemia Recovery.

Iron deficiency anemia (IDA) is one of the most prevalent nutritional deficiencies worldwide. Iron plays critical roles in nervous system development and cognition. Despite the known detrimental consequences of IDA on cognition, available studies do not provide molecular mechanisms elucidating the role of iron in brain functions during iron deficiency and recovery with dairy components. In this study, 100 male Wistar rats were placed on a pre-experimental period of 40 days and randomly divided in two groups: a control group receiving a normal-Fe diet, (45 mg/kg), and an Fe-deficient group receiving a low-Fe diet (5 mg/kg). At day 40, 10 rats per group were sacrificed to anemia control, and 80 rats were divided into eight experimental groups fed with fermented goat or cow milk-based diets, with normal Fe content or Fe overload (450 mg/kg) for 30 days. IDA decreased most of the parameters related to brain molecular functions, namely dopamine, irisin, MAO-A, oxytocin, β-endorphin, and α-MSH, while it increased synaptophysin. These alterations result in an impairment of brain molecular functions. In general, during anemia recovery, fermented goat milk diet consumption increased dopamine, oxytocin, serotonin, synaptophysin, and α-MSH, and decreased MAO-A and MAO-B, suggesting a potential neuroprotective effect in brain functions, which could enhance brain molecular functions.

The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk

The utilization of starter cultures is vital for dairy fermentation industries. Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 have been isolated from goat milk and were demonstrated to acidify goat milk during fermentation. This study was conducted to compare the physicochemical and microbial qualities of goat milk fermented using these starter cultures either as a single starter or combined in goat milk. The treatments were L. paracasei M104 (Lp) and P. pentosaceus M103 (Pp) as single starter culture fermentation and combined (Lp/Pp) fermentation at a ratio of 1:1 at 6% inoculation (v/v). For control treatment, goat milk was fermented using yogurt starter, i.e., a combination culture of Streptococcus thermophilus and L. bulgaricus (St/Lb) at a ratio of 1:1 at 6% (v/v). The fermentation was performed by incubating the inoculated goat milk at 37°C for 18 h. The pH and degree of acidity were measured every 2 h during the fermentation process, whereas the physicochemical (pH, degree of acidity, lactose, protein, and viscosity) and microbial (total lactic acid bacteria/LAB) qualities were measured after the fermentation process. Data analysis revealed that the different starter cultures had no significant effect (P &gt; 0.05) on the pH and degree of acidity, lactose and protein content, viscosity, and total LAB content. The goat milk fermented in this study had an average pH of 4.41 ± 0.11 and a degree of acidity of 1.26 ± 0.05%, a lactose content of 5.47± 0.80%, a protein content of 6.69± 1.52%, a viscosity of 1217 ± 395 cP, and a total LAB content of 9.57 ± 1.49 log CFU/mL. In conclusion, goat milk fermented using both single and combined starter cultures of L. paracasei M104 and P. pentosaceus M103 exhibited similar physicochemical and microbial qualities and required longer fermentation time compared with the control.

Perception and acceptance of cottage cheese made from goat milk – Statistical analysis of an emprical study

The economic importance of goat production has increased worldwide during the last few decades. Goats have many advantages that enable them to maintain their production under extreme climate and geographic conditions. Among domestic ruminants, goats have the highest capacity to effectively convert feed into meat and milk. Goat milk products are considered to be the dairy products with the greatest marketing potential. Fermented goat milk incorporating live probiotic cells represents a group of products with great prospects in the future with regards to their nutritive and therapeutic properties. &#x0D; Although goat milk products have numerous health benefits, they are rarely bought and consumed in Hungary. The main objective of our empirical research was to analyse the respondents’ perception and acceptance towards cottage cheese made from goat milk in Debrecen, Hungary. The research method was blinded testing of cottage cheeses made from cow, sheep and goat milk. The research has been carried out in the autumn, 2018 and beginning of 2019 with a sample of 202. Based on the results it can be stated, that respondents had rather similar opinion (outlook, smell, taste, fatness and colour) on the three tested cottage cheeses. The affordable price is almost the same, roughly 0,8 - 1 EUR/250 gr. Regarding the preferred way of consumption, respondents would eat the cow and goat cottage cheese sweet while the sheep cottage cheese salty. This result might be related to their natural characteristics. Our blinded test did not support the negative stereotypes toward goat milk products. When marketing Hungarian goat cottage cheese, its colour, outlook, fatness, healthiness, ways of consumption (recipes) and local handmade nature should be emphasised.