Fresh Goat Milk Research Articles

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.

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.

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.

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.

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.

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.

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.

Physicochemical Characteristics, Microbiology, and Antioxidants of Goat Milk Kefir Supplemented with Clitoria ternatea L. Extract

Introduction: Kefir is manufactured by inoculating milk with kefir grains, followed by a one-day fermentation phase at room temperature. The addition of extracts of Clitoria ternatea L. to kefir is used as a source of antioxidants which are beneficial for health. Objective: This study aimed to determine the effect of adding extracts of C. ternatea L. on physicochemical characteristics, pH, titratable acidity, total lactic acid bacteria, antioxidant activity, and total phenol of goat milk kefir. Methods: This study used fresh goat milk, kefir granules, and C. ternatea L. extract. The administration of C. ternatea L .extract on goat milk kefir was A (0%), B (1.5%), C (3.0%), D (4.5%), and E (6.0%). Physicochemical characteristics (water, protein, fat, pH, titratable acidity), total lactic acid bacteria, antioxidant activity, and total phenol were observed in this study. Results: The statistical analysis results showed that adding C. ternatea L. extract to goat milk kefir significantly (P˂0.05) decreased water content, pH, increased protein, total titrated acid, and antioxidant activity, total phenol and not significant (P˃0.05) to total lactic acid bacteria. In this study, the pH value was 3.65-4.10, the total titrated acid was 0.78-1.23%, and the total lactic acid bacteria was 7.42-7.87×10⁸CFU/ml. Conclusion: The results showed that adding C. ternatea L. extract could increase antioxidant activity and total phenol while also containing lactic acid bacteria, giving it the potential to be a nutrition probiotic food. Adding 1.5% C. ternatea L. extract to kefir produced the best results, with a pH of 3.88, titratable acidity of 0.88%, and total lactic acid bacteria of 7.87 108CFU/ml.

Experimental Protocol to Toxoplasma gondii Detection in Fresh Goat Milk.

Toxoplasma gondii is a zoonotic parasite with global distribution capable of infecting homeothermic animals. Transmission of protozoan to humans includes ingestion of water and raw food contaminated with sporulated oocysts, ingestion of raw or undercooked meat with tissue cysts, and tachyzoites' transplacental transmission. Fresh goat milk intake has already been linked to human toxoplasmosis outbreaks, but little is known about the infectious potential of this biological sample. Accordingly, the aim of the present study is to assess the survival and infectivity of T. gondii tachyzoites in fresh goat milk samples through an experimental protocol to detect this parasite via bioassay carried out with a murine model, DNA amplification, and serology. Swiss Webster mice were inoculated with fresh goat milk samples contaminated with different T. gondii RH strain tachyzoite concentrations per milliliter and stored for different refrigeration times. Animals showing clinical signs compatible to toxoplasmosis were euthanized. Milk samples contaminated with high parasitic loads and kept for a shorter refrigeration time were the most lethal ones. No significant differences were observed between mean death rates recorded for different goat milk contamination concentrations (p = 0.1888), and for the refrigeration time, contaminated milk samples were kept under (p = 0.9440). T. gondii DNA was amplified in all contaminated milk samples, but only one of the surviving mice was serologically positive. Results of the present study have shown T. gondii survival and infectivity in fresh goat milk samples, and it highlights its significant risk for public health. Therefore, molecular methods must be the tests of choice when milk samples are used to assess infection caused by protozoan in goats' dairy products.

Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein.

Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69-78 °C), time (15-30 min), and pH (7.5-7.9) on the physicochemical and functional properties of the goat milk whey protein were investigated. The results showed that the particle size of the samples significantly increased (p < 0.05) after heat treatment. The zeta potential of polymerized goat milk whey protein (PGWP) was lower than that of native goat milk whey protein. The content of the free sulfhydryl groups of PGWP decreased with increasing heating temperature and time, while an increase in surface hydrophobicity and apparent viscosity of PGWP were observed after heat treatment. Fourier Transform Infrared Spectroscopy analysis indicated that heat treatment and pH had considerable impacts on the secondary structure of goat milk whey protein. Transmission electron microscope images revealed that heat induced the formation of a large and uniform protein network. Additionally, the changes in the physicochemical and structural properties contributed to the improvement of the emulsifying and foaming properties of goat milk whey protein after heat treatment. The results may provide a theoretical basis for the applications of polymerized goat milk whey protein in related products.

Nutritional Parameters of Goat Milk and Its Consumption in Rural Communities

A survey was conducted using a pretested, semi-structured questionnaire in Mutoko district to determine the extent of goat milk consumption and reasons for the possible low-to-non-consumption of goat milk. A total of 120 respondents were randomly selected. Fresh goat milk samples were also collected from Mashona and Matabele goat breeds and analysed using a Milko-scan FT 6000 (FOSS, HillerOD, Denmark) to determine nutrient composition. Results from the study indicated that goat milk is lowly utilized – with only 14% of the surveyed households consuming goat milk. The respondents cited that goat milk was lowly utilised because goat milk consumption is traditionally uncommon in the area (57.70%) and has an undesirable strong smell (17.06%). Consuming goat milk was associated with reduced social status (10.66%). Respondents that had access to sufficient cow milk (13.96%) do not consume goat milk. Estimated mean milk yield per goat per milking, as reported in the study was 310.0±114.02 mL. High levels of education were associated with increased tendency to consume goat milk (χ2=246; df=40, p=0.000). Mashona goat milk had higher lactose (4.36%) and protein (4.77%) but lower fat content (3.45%) than Matabele goat milk. While goat milk is less popular in the study area, the milk from these indigenous goat genotypes is characterised by good nutritional value comparable to the accepted values of good quality milk. The quality of the milk, coupled with feeding and breed selection interventions to increase yield, has potential to be a rich nutrient source for small-holder communities threatened by malnutrition.

Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization

This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese were produced with 4 levels (0, 0.2, 0.6, and 1%, wt/wt) of JP and LBP. The goat milk cheese containing 1% JP showed the highest water-holding capacity, hardness, and the strongest rheological properties by creating a denser and more stable casein network structure. In addition, the yield of goat milk cheese was substantially improved as a result of JP incorporation. Cheeses containing LBP expressed lower fat content, higher moisture, and softer texture compared with the control cheese. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analysis demonstrated that the addition of JP improved the stability of the secondary protein structure in cheese and significantly enhanced the binding capacity of the casein matrix to water molecules due to strengthened intermolecular interactions. The current research demonstrated the potential feasibility of modifying the texture of goat milk cheese by JP or LBP, available for developing tunable goat milk cheese to satisfy consumer preferences and production needs.

The development of technology for the production of yogurt with dates from goat's milk

The article shows the technology of production of yogurt products made from goat's milk with the addition of persimmon made from fresh goat's milk in compliance with the standards and methods of control. The technical result of obtaining yogurt from goat's milk with persimmon is: milking of goats, deaeration, cleaning and cooling of milk, evaluation and acceptance of the quality of whole milk, rationing, homogenization, pasteurization, cooling to the fermentation temperature, then mixing with curdled milk, curdling, cooling, mixing with persimmon mush, improvement and storage. Microbiological, organoleptic, physico-chemical parameters of yogurt with dates from goat's milk were carried out in the dairy workshop of KazATU named after S. Seifullin and on the «research platform of agricultural biotechnology». As a result, a dietary dairy product with the addition of persimmon made from goat's milk with a yeast content of at least 1x104 CEC/cm3 (g), protein content-2.83 g, fat-2.13 g, carbohydrates-6.72 g, moisture - 87.43 G, dry skimmed milk residue - 12.57% ash - 0.89 g, energy value - 57/238 kcal/KJ/100 g was obtained. The shelf life is set at a temperature of 4±2°C for 5 days. Goat's milk yogurt with dates is a natural product that can be consumed by people of all ages, characterized by high digestibility. The products are produced by the tank method.

Physicochemical Properties and Microbial Count of Bacterial Survival in Freeze Dried Goat Milk Yogurt Powder

Yogurt is a fermented milk product that has a semi-solid texture and has a short shelf life. It must be stored properly in temperature of 4ºC and below to prevent the microbial spoilage due to it high in moisture content and water activity. This study aimed to produce freeze dried goat milk yogurt powder with different percentage of honey and analyse the physicochemical as well as compare the microbial count of bacterial growth in fresh goat milk yogurt and reconstituted goat milk yogurt powder. The four formulations prepared were 6% of sugar (CY), 3% of honey with 3% of sugar (LHY), 4% of honey with 2% of sugar (MHY) and 6% of honey (HHY). The results showed each formulation has significant differences for the physicochemical analysis. The percentage of honey added into the yogurt was affected the pH value of the yogurt which have a range from pH 4.18 to 4.45. Meanwhile the results for colour analysis shown that the yellowness value of goat milk yogurt was increased as the percentage of honey added inside the yogurt was increased, as contributed by dark brown colour of honey. The bacterial survival in CY, LHY, MHY and HHY samples for fresh goat milk yogurt and reconstituted goat milk yogurt powder showed the significant different (p&lt;0.05) with the range from 6.40 to 8.75 log cfu/ml and 5.79 to 8.07 log cfu/ml respectively. Therefore, it can be concluded that freeze drying was a suitable method to produce yogurt powder and LHY sample was the best formulation in producing the highest number of survival bacteria (log cfu/ml).

Hygiene Sanitation and Identification of Escherichia coli in Fresh Goat Milk

Fresh milk is the result of the milking process and has not received any treatment except cooling. Its high nutritional value causes milk to become a very suitable medium for microorganisms growth and development so that in a very short time milk becomes unfit for consumption. One example of this bacterium is Escherichia coli (E. coli). This study aims to determine the description of hygiene and sanitation and the identification of Escherichia coli. This study is survey research and qualitative descriptive. The sampling method of fresh goat's milk is using the total sampling method. The samples in this study were 2 fresh goat's milk at the farms of Umban Sari Rumbai and Sidomulyo barat Pekanbaru city. The results of this study indicate that the hygiene and sanitation of farm A (Umban Sari) are in agood category, while farm B (Sidomulyo barat) only has good sanitation of cages and equipment. The results of the identification of E. coli from the two farms showed that there was no contamination of E. coli bacteria in fresh goat's milk. It was found that farm hygiene did not meet the hygiene requirements and obtained laboratory results that Escherichia coli bacteria were not found in fresh goat's milk. Further analysis can be conducted to the other kind of coliform bacteria.

Identifikasi Kualitas Kesegaran Susu Kambing Melalui Pengolahan Citra Digital Menggunakan Metode Learning Vector Quantization (LVQ)

Goat milk is milk produced by female goats after giving birth. Goat's milk contains many vitamins, minerals, electrolytes, chemical elements, enzymes, proteins, and fatty acids that are good for body health. The number of people's interest in goat's milk, makes goat's milk farmers to produce goat's milk in various ways for the sake of profit. For example, by reducing the level of purity and freshness of goat's milk by mixing other ingredients other than the original pure goat's milk. The identification process using imagery requires a method that can identify fresh and not fresh goat's milk. There are several methods that can be applied in digital image processing, one of which is using the Learning Vector Quantization (LVQ) method. LVQ is a single layer net with each input layer connected directly to the output neurons. Both are associated with a weight consisting of xi is the input, wii is the weight and yi is the output. Analysis of this calculation is used which becomes the initial value. Learning Rate (α) = 0.05, with a reduction of 0.1 * , and maximum epoch (MaxEpoch) = 1. The results of the analysis of the smallest distance on the 1st weight, so that the input image of the goat's milk test belongs to class 2. Thus, the image data of the goat's milk test is identified as mixed goat's milk.&#x0D; Keywords: Goat's Milk, Digital Image, Learning Vector Quantization

Identifikasi Kualitas Kesegaran Susu Kambing Melalui Pengolahan Citra Digital Menggunakan Metode Learning Vector Quantization (LVQ)

Goat milk is milk produced by female goats after giving birth. Goat's milk contains many vitamins, minerals, electrolytes, chemical elements, enzymes, proteins, and fatty acids that are good for body health. The number of people's interest in goat's milk, makes goat's milk farmers to produce goat's milk in various ways for the sake of profit. For example, by reducing the level of purity and freshness of goat's milk by mixing other ingredients other than the original pure goat's milk. The identification process using imagery requires a method that can identify fresh and not fresh goat's milk. There are several methods that can be applied in digital image processing, one of which is using the Learning Vector Quantization (LVQ) method. LVQ is a single layer net with each input layer connected directly to the output neurons. Both are associated with a weight consisting of xi is the input, wii is the weight and yi is the output. Analysis of this calculation is used which becomes the initial value. Learning Rate (α) = 0.05, with a reduction of 0.1 * , and maximum epoch (MaxEpoch) = 1. The results of the analysis of the smallest distance on the 1st weight, so that the input image of the goat's milk test belongs to class 2. Thus, the image data of the goat's milk test is identified as mixed goat's milk.&#x0D; Keywords: Goat's Milk, Digital Image, Learning Vector Quantization

Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review

Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates on goat milk composition compared to other types of milk. It is also an overview of goat milk production, properties, nourishment value, applications in dairy products and potential health benefits. Goat milk composition and its characteristics are slightly different from other types of milk and can be utilized to manufacture many dairy products. Fresh goat milk and goat milk products (e.g., yogurt and kefir) were found to provide various potential health benefits, such as anti-inflammatory, preventing cardiovascular disease, anti-diabetic and antihypertensive, strengthening bones, boosting immunity and improving metabolism.

Neuroprotective effect of goat milk

Goat milk is a health promoting nutritional drink containing omega 3 fatty acids that supports neuronal repair, growth and memory. Fresh Goat Milk was administered to mice and various exteroceptive and interoceptive models were employed to study its nootropic effect. Biochemical studies were performed to confirm these effects. We continued studies on dementia patients that showed slight improvement in memory scores in duration of 70 days. Therefore, goat milk could be regarded as complementary medicine in the management of dementia. It could alone help in preventing development of dementia in elderly individuals as reflected by favorable results in animal studies. Fresh Goat Milk (FGM) − 5 ml/kg; 10 ml/kg, p.o, were administered to both young (3–4 months old) and aged mice (15 months old) for 10 consecutive days. A decrease in transfer latency in elevated plus maze and increase in step down latency in passive avoidance paradigm was observed. FGM ameliorated scopolamine, ethanol and ageing induced memory deficits. It significantly increased glutathione levels but decreased malondialdehyde, acetylcholinesterase and serum total cholesterol activity, indicating memory improvement in mice. Effect of goat milk was further observed on 20 dementia patients for 70 days of which, 10 received Aricept along with goat milk (100 ml/day) and other 10 received Aricept only. Patients showed slight enhancement in Mini Mental State Examination score and decreased Blessed dementia scale score, indicating minute improvement in memory scores. These results collectively confirmed that goat milk consumption provided effectual neuroprotection.

Evaluation of whey protein concentrate as a functional ingredient on quality of goat milk rasogolla - an Indian dessert

In the literature, a variety of dairy products are made from goat milk; however, information related to the manufacture of rasogolla from goat milk is very scant. During preliminary trials, it was observed that chhena prepared from goat milk was not suitable for the preparation of rasogolla because it has a very soft and sticky body that is difficult to handle. Therefore, this investigation was conducted to formulate an acceptable quality goat milk rasogolla using whey protein concentrate (WPC) as a functional ingredient. Chhena (also known as Indian cottage cheese, a heat- and acid-coagulated indigenous dairy product) was prepared from fresh Surati goat milk (3.5% fat/8.5% milk solids-not-fat (MSNF). Twelve batches of rasogolla were prepared from chhena coagulated at three temperatures viz. 75, 80 and 85⁰C containing WPC at 4 levels (i.e., 0, 0.25, 0.50 and 0.75% w/w of milk). Rasogolla prepared from chhena containing 0.50% WPC in milk and coagulated at 80°C was preferred the most with respect to all the sensory attributes evaluated. It had significantly (P&lt;0.05) highest sucrose content, i.e., 35.73% and a higher sugar absorption ratio, i.e., 2.63, compared to all the other experimental samples. The composition of drained samples of goat milk rasogolla was as follows: moisture 50.07%; protein 7.04%; fat 6.44%; ash 0.45% and sucrose 35.73%. The pH was 6.34 and acidity was 0.76% lactic acid. Based on the results obtained in this study, a method was developed for the preparation of acceptable quality goat milk chhena and rasogolla.