Fresh Goat Research Articles

Application of spray-dried bacteriocins as cheese biopreservatives.

Listeria monocytogenes can contaminate refrigerated ready-to-eat foods, such as cheeses. Enterocins, with a strong listericidal effect, constitute a natural alternative to control this pathogen in food. To optimize their antimicrobial action in food matrices, bacteriocins can be immobilised in edible coatings through spray drying technology which allows the large-scale production of microcapsules of bioactive molecules. The aim of this work was to evaluate the antimicrobial effectiveness of Enterococcus avium DSMZ17511 bacteriocins, obtained in a low-cost culture broth (HS-L), spray-dried assaying different thermoprotective materials (maltodextrin, cheese whey and brea gum), and incorporated into agar-based active coatings applied on goat cheese pieces artificially contaminated with L. monocytogenes 99/287. The bacteriocin solution (BS) powders, labelled HS-L BS, maintained the antimicrobial activity even after 90days of storage, with titres up to 128,000 UA/g, with the least thermoprotective effect exerted by brea gum (64,000-32,000 UA/g). An increase in antimicrobial titre was observed for all bacteriocin powders after 3months, despite storage conditions; probably due to a release effect from the encapsulated bacteriocin or a combined release and gradual dehydration effect of the encapsulating matrix. Also, the dried products stored at 25°C hydrated easily, while refrigeration or freezing did not affect the powders texture. For coatings applied on fresh goat cheese, only a difference of 0.5 log cfu/mL was observed between the viability of L. monocytogenes in the contaminated active-coated cheese and the control without coating. Instead, for the commercial goat cheese, with a drier matrix, the viability values stood 1.0 log cfu/mL below the control uncoated cheeses for up to 10days. These spray dried bacteriocin powders provide an alternative for their application as food biopreservatives, since stable dehydrated products were obtained, with prolonged antimicrobial activity, and with verified inhibitory action in a food matrix.

Technological aspects of lactic acid bacteria originated from artisanal cheeses

Well-characterized, genetically stable starter cultures are used to produce safe fermented dairy products of consistent quality. Lactic acid bacteria play several roles in cheese production. The lactic acid produced influences the firmness of the curd, the yield, and the rheological properties of the cheese. Starter cultures contribute to the formation of flavour and aroma compounds in the product. The aim of the research is to select and determine the technological aspects of lactic acid bacteria isolated from fresh traditional cheese varieties, which could potentially be used as cheese starter. The 13 strains of the more than 50 lactic acid bacteria studied showed different proteolytic activities and moderate acidifier capacity, contributed to the suppression of pathogenic or spoilage bacteria, and, with cell autolysis, accelerated cheese ripening through the release of enzyme. There are species that convert non-carbohydrate compounds into aroma compounds such as diacetyl. The identified bacteria are Lactiplantibacillus pentosus Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lactiplantibacillus argentoratensis. Based on the results, we can confirm that some of the lactic acid bacteria isolated from fresh cow and goat milk cheese can be potentially applied as starter cultures in cheese production such as Lacticaseibacillus paracasei L13C, Lactiplantibacillus pentosus L10G, Lactiplantibacillus plantarum L7C, and Lactiplantibacillus argentoratensis L2C.

Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors.

Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds. Controlling pre-mortem practices and adjusting post-mortem harvesting methods are key factors in shaping and/or driving the flavor of sheep and goat meat products. This review enhances the comprehensive understanding of the impact of IMF on the flavor of sheep and goat meat.

Physicochemical properties, antioxidant and antidiabetic activities of different hydrolysates of goat milk protein

There is growing interest in the origin, preparation, and application of bioactive peptides. This study investigated the impact of 6 enzymes on the structural, physicochemical properties, antioxidant activities, and antidiabetic potential of defatted fresh goat milk. Structural and functional changes resulting from enzymatic hydrolysis were assessed using gel electrophoresis, laser particle size analysis, multi-spectroscopy, and evaluations of foaming and emulsification properties. Antioxidant capacity was determined through free radical scavenging, Fe2+ chelation, and reducing ability experiments. Additionally, the inhibitory effects of the hydrolysates on α-glucosidase and α-amylase were measured to evaluate antidiabetic activity. Results showed that enzymatic hydrolysis disrupted the spatial structure of goat milk protein and reduced its molecular weight. Papain hydrolysate exhibited the highest degree of hydrolysis (32.87 ± 0.11%) and smallest particle size (294.75 ± 3.33 nm), followed by alcalase hydrolysate (29.12 ± 0.09%, 302.03 ± 7.28 nm). Alcalase hydrolysate showed the best foaming properties, while papain hydrolysate demonstrated the strongest DPPH and hydroxyl radical scavenging activity, Fe2+ chelation, and antidiabetic potential. These findings provide solid theoretical basis for utilizing defatted goat milk as functional ingredients or excipients in the food, medical, and cosmetic industries.

Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties

A sustainable approach for the fortification of fresh goat cheese, while reducing food industry waste, is adding date coproducts (as date paste) to the cheese. The addition of date paste (up to 8 %) during the fresh cheese making did not affect its technological viability with yield production (17.8–23.3 %) and pH values (5.43–5.73) within the range of traditional goat fresh cheeses. Nutritionally, the addition of date paste (DP) resulted in cheeses with better fatty acid profile (higher MUFA content) and higher mineral content (specially K, 44 % higher in cheese with 8 % DP compared to control). In reference to LAB, fortifying cheeses with DP increased their counts (Lactobacillus spp rising from 7.43 to 8.30 log10 CFU/g and Streptococcus spp from 6.11 to 7.45 log10 CFU/g), with the rise being proportional to the amount of DP added. Regarding texture, the fortification of goat cheeses with DP did not affect either their cohesion or resilience which was confirmed by the microstructure analysis showing that the DP was integrated into the protein matrix, preserving the characteristic protein-lipid network of fresh goat cheese. Sensorially, the incorporation of DP did not affect the aroma, flavor, sweetness (although fructose and lactic acid content was higher in fortified cheeses), salty and fracturability of the cheeses.

Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat

In this study, our previously prepared chitosan/pullulan film (CS/PU) and chitosan/pullulan/carvacrol film (CS/PU/CAR) were applied to goat meat preservation, the dynamic changes in quality and microbial communities of goat meat during chilled storage (4 °C) were investigated, and the fresh-keeping effects of the two biodegradable antibacterial films on goat meat were comprehensively evaluated. The results showed that when the goat meat was wrapped with CS/PU or CS/PU/CAR films during chilled storage, the total plate count and total volatile basic nitrogen (TVB-N) could be inhibited significantly, but the CS/PU/CAR film has a better fresh-keeping effect. Furthermore, during the chilled storage of goat meat, CS/PU/CAR film also could inhibit the production of alcohol compounds and the growth of Pseudomonas spp., thereby slowing down the meat's deterioration and extending the goat meat's shelf life to about 13 days. This study can provide a reference for the application of active packaging film of fresh goat meat.

An antifouling electrochemical sensor based on a U-shaped four-in-one peptide and poly(3,4-ethylenedioxythiophene) for vancomycin detection in fresh goat milk

Nonspecific adsorption of biomolecules (notably, proteins) and bacteria from unsterilized food may occur on sensor surfaces, which is still a challenge for food safety sensing. To achieve sensitive detection of unsterilized raw-food materials, in this study, a U-shaped four-in-one peptide with the sequence Ac-FLKLLKKLL-DOPA3-PPPPEEKDQDKEKaa that exhibited anchoring, antifouling, antibacterial, and recognition properties was designed. The peptide-modified sensor surface effectively prevented bacterial adhesion and proliferation while resisting biomolecule adsorption (signal inhibition rate as low as 0.51 % in single-protein solutions). A highly conductive polymer layer of poly(3,4-ethylenedioxythiophene) was introduced to improve the electrochemical performance before U-shaped four-in-one peptide anchoring. The proposed sensor could accurately detect vancomycin, with a wide linear range and limit of detection of 0.05–10 μg mL−1 and 2.06 ng mL−1 (S/N = 3), respectively. Satisfactory recovery rates (101.3–105.3 %) were achieved using diluted fresh goat milk.

Mediterranean Diet gastronomic experiences using olive oil and goat cheese

The present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spreadability, texture and consistency, were obtained using: a) methylcellulose 6% (w/v) for the spreadable olive oil; b) Locust Bean Gum (LBG) (0.5% w/w) for goat cream cheese; and c) Goat cream cheese (43.4%), carob flour (8.7%), glucose syrup (26.1%), olive oil (14.6%), powdered goat milk (3.8%), chia seeds (0.5%), LBG (0.7%), and cinnamon for the cold dessert. Subsequently, foods were refrigerated until evaluated by a consumer panel of 101 untrained tasters aged between 15 and 49 years. All the attributes were assessed on a scale from 1 to 5. The products were well accepted by the tasters with no significant differences registered among the different age groups regarding the food attributes, except for the sweetness of the dessert. The goat cream cheese obtained the highest acceptability (4.09 ± 1.16–3.88 ± 0.86) and creaminess (4.22 ± 0.80–4.33 ± 0.65) among the youngest consumers (<30 years), while the acceptability of spreadable olive oil was evaluated with values of 3.24 ± 1.33–3.17 ± 1.14 by the same age group, indicating the need to add seasonings, as salt substitutes, to improve the attributes flavour and aroma. The results highlight the potential of the three formulations to expand the range of food products and processing strategies in the hospitality, catering, and food industry, as well as to provide alternative foods associated with the MD food pattern.

Investigation of miniature goat cheese produced from Cynara scolymus L. pistil cell suspension culture extracts elicited with melatonin and salicylic acid.

The present study aimed to evaluate the potential of enzymes produced by artichoke (Cynara scolymus L.) flower cell suspension cultures elicited by melatonin (5 μm) and salicylic acid (50 μm) on the production and characteristics of miniature goat cheeses. In this study, five types of fresh miniature goat cheese were produced using whole artichoke flower extract, salicylic acid (50 μm) or melatonin (5 μm) treated artichoke suspension cell culture extracts, a culture extract without elicitor treatment (control) and rennin enzyme. The milk clotting activity values of the enzymes were measured in the range 0.52-0.74. The effect of the enzymes on the titratable acidity, water-soluble nitrogen, ripening index, αs-caseins and β-caseins of goat cheese was significant (P < 0.05). The highest level of casein degradation was observed in the cheese produced with the enzyme containing melatonin, followed by the cheese produced with the enzyme containing salicylic acid. For the enzymes produced by the suspension cell culture method, the addition of melatonin and salicylic acid had a slightly positive effect on the proteolytic activity of the extracts. It was also found that the enzymes obtained from artichokes by the suspension cell culture method did not achieve successful cheese production in terms of chemical, textural and biochemical aspects compared to those obtained from animal enzymes. © 2024 Society of Chemical Industry.

Ultrasound-guided perineural injection of the saphenous nerve in goat cadavers

BackgroundSurgery of the goat stifle joint requires good perioperative analgesia, ideally without affecting motor function in the postoperative period. The objective of this study was to describe an ultrasound-guided technique for saphenous nerve block in goats. Eleven fresh female goat cadavers from two different age groups were used: seven of them were four years old with a mean ± SD body weight of 65.9 ± 7.3 kg. Four animals were six months old and their mean ± SD body weight was 20.1 ± 3.1 kg. The cadavers were positioned in lateral recumbency with the limb to be blocked lowermost. A high-frequency linear transducer (6–12 MHz) was used to localise the interfascial plane between the sartorius and the vastus medialis muscles and to identify the saphenous nerve on the medial aspect of the thigh, caudal to the femur, at the level of the femoral triangle. In 22 pelvic limbs 0.1 mL/kg of methylene blue was injected around the saphenous nerve under ultrasound guidance, followed by gross anatomical dissection. The length of circumferentially stained nerve was measured, and the success rate of achieving at least 1 cm of staining is presented with a 95% confidence interval (CI).ResultsAlthough not all saphenous nerves were sonographically identified, their boundaries were defined as cranial to the femoral artery, lateral to the sartorius muscle, and medial to the vastus medialis and rectus femoris muscles, within the perivascular fat. During anatomical dissection, the overall dye solution distribution was graded as complete in 17/22 limbs indicating a 77.3% success rate [95% CI (0.598, 0.948)], partial in 3/22 limbs and failed in 2/22 limbs.ConclusionsThe success rate of this study indicates the feasibility of employing the ultrasound-guided technique to perform saphenous nerve block in goats. However, further in-vivo studies are recommended to assess the block's clinical efficacy before implementation on clinical patients.

Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk

In this study, we conducted sensory evaluation and gas chromatography–mass spectrometry analysis on fermented goat milk samples prepared by 12 strains of lactic acid bacteria (LAB) isolated from goat milk to screen for strains with the ability to reduce the goaty flavor. The bacterial counts of fermented goat milk was 7.07–9.01 log CFU/mL. The electronic nose distinguished fresh goat milk (FGM) and fermented goat milk, and the electronic tongue results showed that Leuconostoc citreum 1, 4, 20, 22, 32, and 57, Latilactobacillus curvatus 144 and 147 imparted fermented goat milk a taste different from FGM. Overall, Leuconostoc citreum 57, Leuconostoc citreum 126, Latilactobacillus curvatus 142, Latilactobacillus curvatus 143, and Latilactobacillus curvatus 147 were screened with the ability to improve the flavor of goat milk. They gave fermented goat milk a goat flavor score lower than or equal to FGM. And the fermented goat milk samples 57, 126, 142, 143, and 147 contained 25, 22, 15, 24, and 17 volatile flavor compounds, respectively, with a greater variety and content of ketones and aldehydes and lower levels of hexanoic acid, octanoic acid, and decanoic acid than FGM. However, the pH and WHC results indicated that the application of these strains as secondary cultures is necessary. Our finding provides basic research data to improve the flavor of goat milk products.

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese.

In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.

A novel cellobiose 2-epimerase from anaerobic halophilic Iocasia fonsfrigidae and its ability to convert lactose in fresh goat milk into epilactose.

Cellobiose 2-epimerase (CE) has received great attention due to its potential applications in the food and pharmaceutical industries. In this study, a novel CE from mesophilic anaerobic halophilic bacterium Iocasia fonsfrigidae strain SP3-1 (IfCE) was successfully expressed in Escherichia coli and characterized. Unlike other CEs, the purified IfCE shows only epimerization activity toward β-1,4-glycosidic linkages of disaccharides, including mannobiose, cellobiose and lactose, but not for monosaccharides, β-1,4-glycosidic linkages of trisaccharides and α-1,4-glycosidic linkages of disaccharides. Only one epimerization product was obtained from the action of IfCE against mannobiose, cellobiose and lactose. Under optimum conditions, 31.0% of epilactose, a rare and low-calorie prebiotic sweetener with medicinal and pharmacological properties, was obtained from 10 mg mL-1 lactose. IfCE was highly active against lactose under NaCl concentrations up to 500 mmol L-1, possibly due to the excessive basic (arginine and lysine) and acidic (aspartic and glutamic acids) amino acid residues, which are localized on the surface of the halophilic enzyme structure. These residues may protect the enzyme from Cl- and Na+ ions from the environment, respectively. Under normal conditions, IfCE was able to convert lactose present in fresh goat milk to epilactose with a conversion yield of 31% in 10 min. In addition, IfCE has been investigated as a safe enzyme for human allergen. The results suggested that IfCE is a promising candidate to increase the quality and value of milk and dairy products by converting lactose that causes digestive problems in people with lactose intolerance into epilactose. © 2024 Society of Chemical Industry.

Development and preliminary application of a multiplex PCR assay for simultaneous detection of four intestinal parasites in goats

To develop a multiplex PCR assay for simultaneous detection of four intestinal parasites, including Giardia duodenalis, Cryptosporidium parvum, Enterocytozoon bieneusi and Moniezia, and to preliminarily evaluate its detection efficiency. Four pairs of specific primers were designed based on the conserved sequences of the corresponding genes of G. duodenalis (GenBank accession number: XM_001710026.2), C. parvum (GenBank accession number: XM_626998.1), E. bieneusi (GenBank accession number: KJ719492.1) and Moniezia (GenBank accession number: OM296991.1) retrieved from the GenBank database, and a multiplex PCR assay for simultaneous detection of G. duodenalis, C. parvum, E. bieneusi and Moniezia was developed and optimized. A total of 116 fresh goat stool samples were collected from four goat farms in Zhanjiang City, Guangdong Province during the period from October to December 2022, including 96 samples used for evaluating the detection efficacy of the multiplex PCR assay, and 20 samples as baseline controls for sample testing. Genomic DNA extracted from 96 goat stool samples was tested using the single-target PCR assay and the developed multiplex PCR assay, and the sensitivity, specificity, positive predictive value, and negative predictive value of the multiplex PCR assay were evaluated for detection of G. duodenalis, C. parvum, E. bieneusi and Moniezia DNA in goat stool samples with the single-target PCR assay as the gold standard. The multiplex PCR assay developed in this study allowed simultaneous amplification of specific gene fragments of G. duodenalis, C. parvum, E. bieneusi and Moniezia, with 1 400, 755, 314 bp and 585 bp in sizes, respectively, and the detection limit was 102 and higher copies of parasite DNA clones, while the multiplex PCR assay was negative for gene amplification of Schistosoma japonicum, Fasciola hepatica, Echinococcus granulosus, Blastocystis hominis and Homalogaster paloniae. Single-target PCR assay and the developed multiplex PCR assay were employed to test DNA samples extracted from 96 goat stool samples, and single-target PCR assay tested positive in 40 goat stool samples (41.67%), including 39 positive samples tested with the multiplex PCR assay, with a mean coincidence rate of 97.50% (39/40). The multiplex PCR assay tested positive for G. duodenalis DNA in 26 goat stool samples (27.10%), C. parvum DNA in 22 samples (22.90%), E. bieneusi DNA in 24 samples (25.00%), and Moniezia in 9 samples (9.40%), which was consistent with the detection using the single-target PCR assay. The sensitivity, negative predictive value, and positive predictive value of the multiplex PCR assay were 96.15%, 95.83%, 100.00% and 100.00%, 98.90%, 98.92%, 100.00% and 100.00%, 100.00%, 100.00%, 100.00% and 100.00% for detection of G. duodenalis, C. parvum, E. bieneusi and Moniezia DNA in goat stool samples, respectively, if the single-target PCR assay served as the gold standard. A highly sensitive and specific multiplex PCR assay has been developed for simultaneous detection of G. duodenalis, C. parvum, E. bieneusi and Moniezia in goats, which is suitable for rapid, large-scale screening of intestinal parasites in sheep stool samples.

Physico-Chemical Charateristics Of Goat’s Milk Soap

Abstract This research aimed to observe the physico-chemical characteristics and acceptability of goat’s milk soap at different storage times. The goat milk soap was made using cold process and coconut oil as the main materials and stored at room temperature of 25°C for 0 and 30 days. Raw milk material was tested for alcohol test, density, water content, and fat content as well as for the cream. The physical characteristics (hardness and foam ability) and chemical characteristics of soap (pH, saponification value, peroxide value, and free fatty acids) were determined by analysis of variance Paired T-Test. Acceptability tests obtained were then analyzed by non-parametric Kruskall Wallis Test. The results showed that goat’s milk had 1,028 kg/m3 of density, 84,25 % of water content, and 3,025% of fat content. The results have showed that Soap which was 30 days in storage had a higher hardness (7,22±2,80 kg/cm2), more stable foam (7,25±4,21%), lower pH value (11,05±0,38), lower peroxide value (4,00±3,04 meq/kg), higher saponification value (214,30±6,64 mg KOH/g), and higher free fatty acids (0,21±0,01%) than fresh goat milk soap. 30 days aged goat milk soap have showed reduction in colour and texture while off odor of soap was higher than fresh goat milk soap.

Short communication: Comparing the microbiota diversity from the core, middle part and rind of six Spanish commercial goat cheeses

The cheese core has a lower oxygen saturation and salinity and a higher acidity than the rind, but there is controversy about the incidence of such factors on the magnitude of microbial diversity. The goal of the current work was to investigate the existence of differences in α-diversity between the core, middle part, and rind of six Spanish commercial cheeses through a sequencing approach. To this end, we have collected rind, middle part, and core samples from fresh (H and M), soft semi-ripened (C and P), hard semi-ripened (B) and semi-hard aged (G) goat cheeses. After purifying deoxyribonucleic acid from these 18 samples, the V3-V4 ultravariable region of the 16S rRNA gene was sequenced. The analysis of microbial composition revealed that lactic acid bacteria from the genera Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc are predominant in all six goat cheeses. Furthermore, we identified several psychrophilic taxa often associated with the post-pasteurization contamination of refrigerated milk. Comparison of three α-diversity estimators (Chao1, Shannon and Faith's phylogenetic diversity indices) of microbiota in the core, middle part, and rind of all six goat cheeses did not reveal substantial differences, being only significant (at the nominal level) the comparison of rind vs middle part for the Shannon index (P-value = 0.031). Moreover, the construction of a dendrogram based on Aitchison distances revealed that cheese samples cluster according to their manufacturing characteristics, with a clear distinction between fresh vs semi-ripened or aged cheeses. We conclude that the magnitude of microbial α-diversity in the cheese core is similar to that in the rind despite their different physicochemical attributes. This result could be because physicochemical differences between cheese compartments are often attenuated during cheese ripening.

From farm to cheeseboard: Harnessing the biopreserving performance and enhancing safety of Lactococcus lactis KJ660075 in goat's milk cheese

This study aimed to enhance the microbial quality and safety of fresh cheese using a bioprotective approach that involved Lactococcus lactis KJ660075 as a preservative. The research focused on monitoring the co-culture of this strain with Staphylococcus aureus ATCC25923 in fresh goat cheeses over 21 days. Results showed that S. aureus ceased growing in goat milk cheeses after 24 h and was completely undetectable at the end of storage which demonstrated a significant reduction compared to control samples. Statistical analysis further confirmed that low pH did not impact S. aureus growth, suggesting that inhibition was due to anti-staphylococcal substances accumulated in the cheese matrix. Thus, Lactococcus lactis KJ660075 has proven to be a means to enhance quality and improve cheese safety while preserving natural agricultural practices.

Isolasi Dan Identifikasi Bakteri Escherichia coli, Klebsiella sp., Dan Staphylococcus aureus Pada Ambing dan Susu Kambing Peranakan Etawa

A disease that is usually found in etawa crossbreed goats is mastitis. Mastitis can be caused by Escherichia coli, Klebsiella pneumoniae and Staphylococcus aureus bacteria. This study aims to isolate and identify Escherichia coli, Klebsiella sp, and Staphylococcus aureus bacteria found in the mammary of etawa crossbreed goats and determine the level of bacterial colonization of Escherichia coli, Klebsiella Sp., and Staphylococcus aureus in the milk of etawa crossbreed goats calculated using the Total Plate Count (TPC) test. The samples used in this study were mammary swabs and milk from 6 PE goats. Isolation and identification of bacteria in the mammary were carried out by planting samples on differential and selective media, Gram staining, and biochemical tests. Calculation of bacterial colonies in PE goat milk used by TPC test. The results of this study indicated that Escherichia coli and Staphylococcus aureus were successfully isolated and identified from 6 PE goat mammary, but Klebsiella sp was only found in 1 PE goat mammary. The TPC value of PE goat milk obtained an average of 2.9x105 and it’s still below the maximum SNI standard for fresh milk, but exceeds the Thai Agricultural Standard for fresh goat's milk, its 2x105 CFU/ml.

Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers

The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check‐all‐that‐apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r &gt; 0.95) with sensory attributes, particularly (milk‐aroma, butter‐flavour, milk‐flavour and milk skin‐flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products.

Fresh goat's milk and Long-term aerobic exercise improve bone health in Athletes

Objective: To analyze the effect of fresh goat's milk intake and long-term aerobic exercise on serum calcium and its relationship to bone resorption in male athletes. Methods: This research was an experimental study using a pretest-posttest design with a control group design. Subjects were 29 gymnastics athlete volunteers: trial group (n=19) and control group (n=10), male, aged 19-26 years. The treatments were fresh goat milk (1x250ml/day, given from 07.00 p.m to 08.00 p.m) and aerobic exercise (3-5 times/week, medium intensity, duration 50-60 minutes), for 90 days. Results: The results showed that serum calcium levels in the trial group were significantly higher than in the control group (9.58±0.26; 9.87±0.32 vs. 9.74±0.42; 9.37±0.38: p=0.001) after consumption of goat milk and long-term regular physical exercise. The results also showed that there was a significant decrease in CTx-1 levels in the trial group compared with the control group (0.603±0.25; 0.45±0.16 vs. 0.73±0.32; 0.76±0.30: p=0.001) after goat milk intake and regular aerobic exercise. Conclusion: Consumption of fresh goat's milk and long-term aerobic exercise increased calcium levels and decreased CTx-1 levels. Therefore, the combination of both therapies reduces bone resorption, and fresh goat's milk is allowed to be consumed regularly as a sports nutrition to reduce the risk of premature osteoporosis in athletes.