Goat Milk Yogurt Research Articles

Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink

The white sapote tree is cultivated in Egypt on a limited scale owing to its dietary fruits. For its medical and functional characteristics, different levels of dried white sapote fruit (DWSF) were utilized in the manufacturing of probiotic goat yoghurt drinks as a milk fat replacer, as well as yoghurt cultures of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11. The implications of DWSF on the rheological properties (apparent viscosity, flow behavior index, plastic viscosity, consistency coefficient, and yield stress), gross composition, color, sensory, bioactive, and microbiological properties of yoghurt drinks were studied throughout 15 days of storage at 4 °C. The addition of DWSF enhanced the bioactive compounds, water-holding capacity, sensory properties, rheological parameters, color, and bacterial growth. Furthermore, mold, yeast, and coliform were not found in any of the samples untilthestoragetimewas over. The total number of viable cells in probiotic treatments was kept at a functional level (>106 CFU/mL) for 15 days. The aggregate results showed that it is possible to generate high-quality bio-yoghurt drinks from goat milk with a delightful flavor, appearance, body & texture, and color by substituting goat milk fat with up to 75 % dried white sapote fruit. The successful creation of high-quality bio-yoghurt drinks from goat milk, enriched with DWSF, not only presents a delightful flavor, and pleasing texture but also signifies a health-conscious innovation. This research paves the way for further investigations into the integration of novel fruit-based ingredients in dairy products, offering new dimensions in the functional foods field.

Total Lactic Acid Bacteria (LAB) and Antioxidant Activity of Goat's Milk Yoghurt with The Addition Of Red Bran During Refrigeration Storage

Background: Goat milk yogurt is a functional food made from processed food of animal origin with the help of LAB fermentation, which is healthy for the body. The utilization of red rice bran flour as an additional ingredient in making yogurt can increase the level of antioxidant activity and become a food fiber content in yogurt. Purpose: This study aims to determine the effect of refrigerated storage temperatures (4℃) of goat milk yogurt with the addition of red rice bran flour on total LAB and antioxidant activity. Methods: Using a CRD with five treatments and four replications. The treatment included 0, 1, 2, 3, and 4 weeks of storage. Each treatment group will be calculated for total LAB using the TPC method and antioxidant activity testing using the DPPH method. The data obtained were analyzed using the One Way ANOVA Test followed by the Duncan Test to determine the effect between treatment groups. Results: The results showed that storage time significantly affected (p<0.01) total LAB and antioxidant activity. The results of total LAB successively from 0 to 4 weeks of storage were 8,0 x 108 CFU/ml, 7,8 x 107 CFU/ml, 7,6 x 107 CFU/ml, 6,4 x 106 CFU/ml, and 6,3 x 106 CFU/ml. The results of antioxidant activity successively from 0 to 4 weeks of storage were 534,29 mg/ml, 443,96 mg/ml, 358,61 mg/ml, 282,32 mg/ml, and 230,88 mg/ml. Conclusion: Goat’s milk yogurt with the addition of brown rice bran flour is recommended to be consumed for up to 2 weeks of storage.

Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit

Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit

Shampoo made with goat milk yogurt: Physicochemical characteristics, dirt dispersion and conditioning performance

Goat milk yogurt (GMY) compounds can benefit the skin by moisturizing, regenerating the epidermis, and improving its immunological status, making it appealing to the cosmetic industry. This study compared the physicochemical, dirt dispersion, and conditioning characteristics of shampoos made with GMY for 60 days. Shampoos with 0%, 10%, 20%, and 30% GMY were made, and pH, foam ability and stability, surface tension, viscosity, wetting time, dirt dispersion capacity, color and conditioning performance were measured at 0, 30 and 60 days after container opening. Repeated Measures ANOVA procedure was carried out to evaluate the GMY concentration in the shampoo and time. pH and surface tension of shampoo decreased as GMY percentage was increased in the formula. These shampoos had good foaming ability, cleaning and hydration capacity, and conditioning performance, even more than goat milk shampoo. The GMY shampoos were more luminous and displayed a different color compared to control shampoo. However, they were less viscous, especially when 30% of GMY was added. During the 60 days after opening, the shampoo with 10–20% of GMY had the best features. Nevertheless, for better acceptance and spreadability of the shampoo in the hair, it is necessary to correct its viscosity.

Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization.

In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process chamber at one stage for MFYC, MFY1, and MFY2 prior to yogurt making. Phase separation occurred due to the casein-β-glucan interaction observed at the oat β-glucan ratio (≥0.25%) but was more distinct at 0.50%. Microfluidization solved the textural instability at all ratios of β-glucan; a creamy and less cohesive structure was maintained in all yogurt samples. Among the samples, Y2 and MFY2 were the least viscous (p < 0.05), and syneresis was the highest and the lowest for Y2 and MFY1, respectively (p < 0.01). Lightness (L*) decreased, and yellowness (b*) and greenness (a*) increased with oat β-glucan concentration (p < 0.01) and MFYC. MFY1 and MFY2 were brighter and less green (p < 0.05). Microfluidization enhanced sensory attributes and oat β-glucan suppressed the goaty and salty taste, but the cereal taste became more obvious with the increase in the oat β-glucan ratio. Y1 and MFY1 were generally acceptable, and Y2 was less (p < 0.01). A liquid-like structure was observed in Y2 and this affected the sensorial perception in Y2.

Evaporative concentration and high-pressure homogenization for improving the quality attributes and functionality of goat milk yogurt

Goat milk yogurt is gaining scientific attention worldwide due to its nutritional quality and potential health benefits to consumers. Understanding the impact of evaporative concentration and high-pressure homogenization (HPH) on goat milk yogurt quality is of high importance for dairy industry. This study aimed to investigate the influences of vacuum-assisted evaporative concentration combined with HPH (20–150 MPa) on the physicochemical, sensory characteristics and in vitro digestion of fermented goat milk (FGM). Concentrated FGM (CFGM) exhibited longer fermentation times, smaller particle size, increased viscosity, firmness and cohesiveness compared with pristine FGM, whereas HPH treatments induced shorter acidification processes. Meanwhile, the CFGM produced by HPH treatment at 150 MPa showed enhanced stability by decreasing the average particle size, and exhibited the highest overall acceptability among all FGM and CFGM samples assessed. Furthermore, CFGM treated with higher HPH pressure showed an improved degree of hydrolysis, protein digestibility and antioxidant activity during digestion compared with CFGM treated at HPH pressure of 20 MPa. Therefore, the results demonstrated the feasibility of the combination of evaporative concentration and HPH in the development of goat milk yogurt with enhanced quality attributes and functionality. These results are crucial to enhance the processing and handling of the goat milk.

GC–MS‐based metabolomics approach reveals metabolic variations between probiotics incorporated cow and goat milk yoghurt

The work is aimed at elucidation of metabolite profile of probiotic yoghurts prepared from cow milk (CPY) and goat milk (GPY) using gas chromatography–mass spectrometry‐based untargeted metabolomics approach. A total of 192 metabolites including 49 differentially expressed metabolites (DEMs) were observed, wherein amino‐acids, peptides and analogues constituted 41.93% of the metabolite sub‐class. Acetic acid, glycine, Thr‐Ala, octanoic acid, l‐kynurenine and 2‐amino adipic acid were among the top 15 DEMs. A significant relationship with seven key metabolic pathways including glycolysis, lysine degradation, purine metabolism, fatty acid biosynthesis, tryptophan metabolism, nicotinate and nicotinamide metabolism and glycine, serine and threonine metabolism has been established based on their impact values.

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts

What Is the Value of a "Mountain Product" Claim? A Ranking Conjoint Experiment on Goat's Milk Yoghurt.

Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term "Mountain product" on the label. Consumers may recognise this label and be more willing to pay for it, resulting in higher revenues for producers using it. This study estimates the willingness to pay (WTP) for a mountain quality label. This WTP is then compared to that of functional and nutrition claims. For this purpose, we used a ranking conjoint experiment, using goat's milk yoghurt-a typical mountain product-as a case study. Using a rank-ordered logit, we show that mountain quality labels generate a significant WTP, higher than that of functional claims. WTP differs by the demographic profile of the consumer. The study provided useful insights about the combination of the mountain quality label with different attributes. However, future studies are needed to adequately understand the potential of mountain certification as a supporting tool for farmers in marginal areas and for rural development.

The effect of microbial transglutaminase and two different starter cultures on goat milk yogurt

The effect of microbial transglutaminase and two different starter cultures on goat milk yogurt

A study on physic-chemical properties of goat milk yoghurt incorporated with kiwi fruit () pulp

The major objective of this research was to study the effect of different levels of kiwi () fruit pulp on physio-chemical properties of yogurt. During the study goat (capra hircus) milk yogurt incorporated with kiwi fruit pulp was analyzed for physico- chemical properties like fat, protein, moisture, total solids, ash, pH, synersis, acidity and colour properties etc. Yogurt was prepared by using different levels of kiwi fruit pulp. The data were statistically analysed by using Central composite rotatable design. The yogurt incorporated by kiwi fruit pulp different levels (0.20 to 2.50) showed overall acceptability sensory score. The chemical composition of yogurt prepared by addition of (0.20 to 2.50) kiwi fruit pulp having fat 0.20%, protein 0.17%, moisture 83.07%, total solids 16.70%, ash 0.15%, pH 3.26, Titrable acidity 1.43% and carbohydrate 14.67 percent.

Reducing the risk of spoilage caused by Bacillus cereus in cow's and goat's milk yogurt with berries puree

The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk of spoilage caused by activity of Bacillus cereus in yoghurt made from a mixture of cow's and goat's milk. During the fermentation process (360 min.), changes in water activity, pH, moisture content, bacterial growth curve were monitored. The results showed a decrease in water activity, pH, and moisture content. Adding aronia puree to yoghurt yielded the most significant results for water activity modification (0.971-0.868), pH (5.31-4.28), moisture content (85.12-81.55 %), and optical density (0.19-0.34). Also, the investigation of the kinetics of the Bacillus cereus grows indicated that the stationary phase was reached at 360 minutes, resulting in a total population of 5.5·1013 c.f.u./g. Microscopic examination revealed Gram-positive strains of lactic acid bacteria, arranged in chains of varying lengths, in an amount of 139·102 c.f.u./g. Antimicrobial activity showed a zone of inhibition with a diameter of 18.5±0.1 mm in aronia yoghurt, a zone of inhibition with a diameter of 16.2±0.2 mm in raspberry yoghurt and a zone of inhibition with a diameter of 15.2±0.1 mm in strawberry yoghurt compared to classic yoghurt which showed a zone of inhibition with a diameter of 12.1±0.2 mm.

The Effect of Storage Time of Fortified Goat Milk Yoghurt White Rice Bran Flour on Organoleptic Physical Characteristics, pH Value, Amount of Coliform and Salmonella sp. Contamination

This study aimed to determine the effect of storage time for fortified goat's milk yogurt white rice bran flour on organoleptic physical characteristics, pH value, amount of coliform and Salmonella sp. contamination. A total of 20 samples were divided into five treatment groups, based on storage time of 0, 1, 2, 3, 4 weeks, and 4 replications. Every week, tests for organoleptic physical characteristics were carried out using 20 semi-trained panelists, measuring pH values using a pH meter, evaluating the amount of coliform contamination using the MPN method, and Salmonella sp. using SSA media, Gram stain, and TSIA media. Data of organoleptic physical characteristics was analyzed using Kruskal-Wallis followed by Mann-Whitney, data on the amount of coliform contamination and pH values were analyzed using OneWay ANOVA followed by Tukey. Qualitative data on contamination of Salmonella sp. descriptively. The results showed that storage time had a significant effect (p&lt;0,05) on organoleptic physical characteristics, appearance, taste and aroma criteria, but had no significant effect (p&gt;0,05) on color criteria. The results on the amount of coliform contamination and the pH value showed a significant difference (p&lt;0,05). Results on contamination of Salmonella sp. no effect on storage time. In conclusion, a maximum shelf life of two weeks can still be recommended for consumption.

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.

Fucoxanthin as a Biofunctional Compound in Goat Milk Yogurt: Stability and Physicochemical Effects

The food industry has increasingly added nutrients and other ingredients to products to enhance their health benefits. Fucoxanthin is recognized for its benefits in mitigating obesity, diabetes, hypertension, and inflammation. Therefore, addition of fucoxanthin into goat milk yogurt, its stability, and the physicochemical properties of yogurt during processing and storage was investigated. Yogurts with and without fucoxanthin were manufactured by mixing goat whole milk (82.85%, w/w), powdered goat milk (10.68%, w/w), and sugar (6.47%, w/w). Fucoxanthin (0.052 mg/g of yogurt mix) was added to the treatment. The mix was heated at 80 °C for 30 min, cooled, inoculated with a culture, and incubated at 43 °C for 5 h. Fucoxanthin in the yogurt mix and yogurt was quantified by an HPLC method. The recoveries of fucoxanthin from the mix before and after heating were 98.25% and 98.83%, respectively. However, less fucoxanthin (90.13%) was recovered from the freshly prepared yogurt than from the mix. Heating the yogurt mix did not affect the concentration of fucoxanthin but adding the inoculum to the mix reduced its concentration during fermentation. During the storage period, the concentration of fucoxanthin in yogurt remained the same. Fucoxanthin did not adversely affect the chemical composition and physicochemical properties of yogurt, but it influenced the color, decreasing lightness (81.47 ± 0.09), and increasing redness (7.67 ± 0.09) and yellowness (38.24 ± 0.09). Thus, goat milk yogurt can be an effective food matrix to deliver fucoxanthin to human diet.

Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria.

Goat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable "goaty" flavor. In this study, goat yogurt was fermented with four probiotics, respectively, including Lactobacillus acidophilus (GYA), Bifidobacterium animalis (GYB), Lactobacillus casei (GYC) and Lactobacillus plantarum (GYP), and tested for texture, organoleptic, and biological properties during a 4-week storage period at the refrigerated temperature. All goat yogurt with probiotics showed an increase on titratable acidity and a corresponding downward trend on pH value. Viable counts of L. acidophilus and L. casei were above 6 log cfu/mL at the end of the storage, which met the minimum standards for viable probiotic bacteria in yogurt specified by the Food and Agriculture Organization of United Nation (FAO). The texture and organoleptic characteristics of fermented goat milk depended on the strain and the storage period. DPPH free radical scavenging rate and ferric reducing antioxidant power activity gradually increased in all goat yogurts during the storage and yogurt with probiotic bacteria showed higher values than those of GY0. Among all probiotic containing goat yogurts, GYC exhibited the desirable characteristics of hardness, adhesiveness, water holding capacity, antioxidant activity during the whole storage. Furthermore, the addition of L. casei effectively weakened the goaty flavor and enhanced the overall acceptability. Thus, fermented goat milk with L. casei is optional for the development of goat milk product with satisfactory texture properties, pleasant sensory quality and high bioactivity.

PENGARUH PENAMBAHAN PATI TALAS BELITUNG (Xanthosoma sagittifolium) TERHADAP SIFAT FISIK YOGURT SUSU KAMBING

The purpose of this research was to study determine the effect of adding belitung taro starch on the physical properties of goat's milk yogurt. The addition of belitung taro starch is expected to improve the physical properties of yogurt. The research method used in this study was Completely Randomized Design (CRD). This research was conducted with 4 treatments and 5 repetitions, namely P0 (without Belitung taro starch treatment), P1 (0.5% addition of Belitung taro starch). P2 (addition of 1% Belitung taro starch), P3 (addition of 1.5% Belitung taro starch). The tests carried out in this study included viscosity, syneresis, water holding capacity (WHC), and pH values. The data obtained in this study were analyzed using the Duncan Multiple Range Test (DMRT). The results showed that the addition of belitung taro starch had a very significant (P&lt;0.01) effect on syneresis, viscosity, WHC, and pH values. The addition of belitung taro starch was proven to be able to increase the viscosity, WHC, and pH value, while the syneresis value decreased. The best results for measuring viscosity, WHC, sineresin, and pH were obtained by adding 1.5% (P3) of belitung taro starch. Keywords: belitung taro starch, physical properties, goat's milk, yogurt

Quality evaluation of non-fat goat milk yogurt supplemented with purple sweet potato flour

In the present work, the supplementation of purple sweet potato flour as a prebiotic at concentrations of 1, 2, and 3% enhanced the probiotic efficacy. These three concentrations of purple sweet potato flour reduced the fermentation time from 4.5 – 5.5 h as compared to the control © recipe (7–5 - 8.0 h). Panellists scored highest overall acceptability for non-fat goat milk yogurt with 1% purple sweet potato flour (S1 recipe). The S1 recipe was selected to evaluate the quality change during storage for 27 days at 4°C. The L* and b* values decreased, whereas the a* value increased. Non-fat goat milk yogurt had low hardness. The supplementation of purple sweet potato flour did not significantly affect yogurt hardness, and reduced the percentage of whey separation during the storage period. Purple sweet potato flour also promoted the survival of Streptococcus thermophilus but reduced viable cells of Lactobacillus delbrueckii subsp. bulgaricus. The S1 recipe was demonstrated as a healthy food with a shelf-life of 27 days, and could appeal to the health-conscious consumers.

Analysis of Antioxidant Activity, Vitamin C, and Lactic Acid of Yogurt Made Form Cow and Goat Milk Used Electric Shock and Conventional Methods

Along with raising public awareness about health and increasing yogurt consumption .Fermented dairy products are considered beneficial foods for the health of human beings. One of them is yogurt which is a healthy drink made from milk with fermentation processing. The research aimed to analysis of antioxidant activity, vitamin C, and Lactic Acid of yogurt made from cow and goat milk. This study is a pure experimental study using a completely randomized design research, using 2 groups of samples, namely the sample with the electric shock processing method and the sample with conventional processing with 3 repetitions. The data obtained will be presented in tabular form and will be checked using the One Way Anova test. If there are differences, the test will continue with the Ducan test. Based on the results of the research analysis of antioxidant activity, vitamin C and lactic acid in goat's milk yogurt and cow's milk with differences in processing, namely the electric shock method and the conventional method had a statistically significant difference, namely with a p-value (0.00) where the value was ≤ α (0.05) which means that there is a significant difference in the average value of antioxidant activity, vitamin C and lactic acid in each sample. In this study it can be concluded that there are significant differences in the four samples. The best value in this study was found in goat milk yogurt with the electric shock method and the lowest value was found in conventional cow's milk yogurt in each analysis carried out, namely the analysis of antioxidant activity, levels of Vitamin C and lactic acid.&#x0D;

Antagonist action of Lactobacillus acidophilus against pathogenic strains in goat milk yogurt.

Contamination by pathogenic bacteria is the major cause of foodborne diseases, which is an international public health issue. Probiotics added to fermented milk can fight against these pathogens. This research aimed to evaluate, by mathematical models, the behaviour of Lactobacillus acidophilus against pathogenic strains inoculated in goat milk yogurt. The Baranyi and Roberts' model was adjusted to data and statistically evaluated. A greater pathogens reduction occurred in the samples supplemented with probiotics, which exhibited antimicrobial activity against Pseudomonas aeruginosa. The reduction was less efficient against Escherichia coli. The primary models adjustment indicated that the Baranyi and Roberts fitted the reduction of P. aeruginosa, Salmonella typhimurium, E. coli and Staphylococcus aureus inactivation. The addition of L. acidophilus proved to be an effective alternative for the safer production of goat milk yogurt.