Goat Milk Yogurt Research Articles

Study of goat milk and goat milk yogurt to decrease parasitemia index on malaria-infected mice

Malaria is an infectious disease caused by the Plasmodium sp. parasite. In 2017, malaria has reached 219 million cases. The decline of parasitemia index indicates a lower degree of infection in malaria patients. Goat milk and goat milk yogurt as immunomodulators have the potential to reduce parasitemia index. This study was aimed to determine the effect of goat milk and goat milk yogurt on the index of parasitemia in malaria-infected mice. This research was a true experimental study with a post-test only group design. A total of thirty-five female Balb/c mice was divided into the following groups: a (negative control group), b (malaria), c (malaria, Dihydroartemisinin/piperaquine (DHP) drug), d (malaria, goat milk), e (malaria, goat milk, DHP), f (malaria, goat milk yogurt), and g (malaria, goat milk yogurt, DHP). Inoculation dose of Plasmodium was 107 /0.2 mL. The intervention was studied for 24 days. Parasitemia index data was collected on the seventh day post-inoculation. The dose of goat milk and goat milk yogurt given was 0.5 mL/20 g BW. Data were analyzed using Kruskal-Wallis with Mann-Whitney post-hoc test. The results showed a significant decrease in the parasitemia index (p<0.05). The mean parasitemia index in each group were: 0% (a); 13.9% (b); 0.60% (c); 4.68% (d); 3.74% (e); 3.66% (f); 0.82% (g). The group that exhibited effective reduction of parasitemia index were group c and g. Goat milk yogurt (f) was more effective in decreasing the parasitemia index than goat milk (d). Giving goat milk yogurt can be considered an additional therapy for the treatment of malaria.

YOGURT KACANG MERAH PLUS SUSU KAMBING SEBAGAI SNACK SEHAT TINGGI ZAT BESI BAGI REMAJA ANEMIA

The high prevalence of anemic adolescents in Indonesia resulted in urgent demand for a food product with high iron content as a healthy snack. This research aims to produce the best formula for red bean plus goat milk yogurt. The method was a randomized group design with two factors; the proportion of red bean and goat milk (100:0; 90:10; 80:20; 70:30), and fermentation time (12 and 24 hours). The organoleptic test includes flavor, smell, viscosity, color, and preference using a preference test with 55 panelists. Iron contents measured using the AAS method. The data were analyzed using ANOVA followed by Duncan’s Multiple Range Test. Organoleptic results analyzed using the Friedman test followed with a double comparative test. The best formula determined based on iron content and organoleptic results using the effectivity index. Red bean and goat milk proportion significantly affect iron content (p = 0.037). The combination of fermentation time and red bean-goat milk proportion significantly affects the sensory quality (p = 0.000). Fermentation time had no significant effect on iron content (p = 0.83). The iron contents were 23.30-33.62 mg/L. The best product has a red bean and goat milk proportion of 90 percent :10 percent , 24 hours fermentation, and 33.62 mg/ml iron content. The serving size is 80 ml, fulfilled 10.35 percent daily iron need of female adolescents .

Comparison of Antioxidant Activity and Total Lactic Acid Bacteria (LAB) of Goat Milk Yoghurt, Goat Milk Yoghurt Fortified by Redand Black Rice Bran Flour

Yoghurt is a functional food which has various health benefit. Goat milk yoghurt contains bioactive peptides which have the potential as antioxidants. Rice bran, a by-product of rice milling process, is recently popular as animal feed. Rice bran provides good nutritional values and high bioactive compounds, such as antioxidant activity. The objective of this study was to determine the comparison of antioxidant activity and total Lactic Acid Bacteria (LAB) between goat milk yoghurt and goat milk yoghurt fortifiedby red and black rice bran flour. This was a true experimental study with randomization three factor treatments and five repetitions: (1) goat milk yoghurt without red or black rice bran flour fortification; (2) goat milk yoghurt with 4% red rice bran flour fortification; and (3) goat milk yoghurt with 4% black rice bran flour fortification. Yoghurt used in this experiment was a fermented milk product from Lactobacillusbulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. Analysis of the total LAB used Total Plate Count (TPC) test and analysis of the antioxidant activity used 2,2-diphenyl-1-picrylhydrazyl (DPPH) test. Data were analysed by Ms. Excell 2010. The addition of red and black rice bran flour to goat milk which were fermented together into yoghurt, has proven to increase antioxidant activity and total LAB, with the highest antioxidant activity and total LAB was the addition of black rice bran flour.

Comparison of acceptability analysis of goat milk yogurt fortification with various rice bran flour

Goat milk yogurt is among dairy products with a lot of health benefits, but still unfavorable in the population. To increase community acceptability towards goat milk yogurt, fortification with white, red, and black rice bran flour was attempted. The purpose of this research is to create goat milk yogurt with white, red, and black rice bran flour and analyze acceptability differences between each yogurt type. The yogurt used in this research is milk product fermented in Lactate Acid Bacteria (LAB) Lactobacillus bulgaricus, Streptococcus thermophilus, and lactobacillus acidophilus. This research is an experimental research using Completely Randomized Design (CRD) with one factor in the form of fortification with white rice bran flour 4%, red rice bran flour 4%, and black rice bran flour 4% into goat milk, and then fermented with the help of LABs into yogurt. Acceptability analysis was done by using the hedonic test on the following criteria: sour taste, goat smell, rice bran smell, and yogurt consistency. The hedonic test involved 30 panelists. Data analysis used the Kruskal Wallis test followed by the Mann Whitney test. The result of the research showed: (1) significant difference towards sour taste; (2) no significant difference towards goat smell, rice bran smell, and yogurt consistency; (3) goat milk yogurt fortified with black rice bran flour was the most favored by the panelists.

The Differences of Nutritional Composition and Antioxidant Activity between Plain and Black Rice Bran-fortified Goat Milk Yogurt

Yogurt is one of the health-functional superfoods that obtained from milk fermentation. Goat milk yogurt provides an excellent healthy value due to high nutritional composition and bioactive peptides. Rice bran is a nutrient-rich by-product that has been used as livestock feed and pet food. Black rice bran has good nutritional values, high phenolic and bioactive compounds. Bioactive compound has beneficial in human and animal health, such as antioxidant activity. Considering those health benefits, this study aimed to evaluate the difference of nutritional composition (protein, fat, water, ash, and carbohydrate content) and antioxidant activity between plain and black rice bran-fortified goat milk yogurt. This study used Completed Randomized Design (CRD) with a single treatment factor and 3 repetitions. Nutritional value was obtained by proximate analysis and the antioxidant activity was evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH)radical scavenging activity. The average nutritional values of plain goat milk yogurt was 2.65% protein, 7.51% fat, 84.62% water, 0.81% ash, and 4.41% carbohydrate while the average nutritional value of black rice bran-fortified goat milk yogurt was 3.42 % protein, 6.03% fat, 81.99% water, 0.88% ash, and 7.68% carbohydrate. The average antioxidant activity value in plain goat milk yogurt was 593.72 mg/ml while the average antioxidant activity value for black rice bran-fortified goat milk yogurt was 382.71 mg/ml. The results showed that there were differences in nutritional composition between those two types of yogurt, and black rice bran-fortified goat milk yogurt had higher antioxidant activity.

Quality characteristics and antioxidant activity of goat milk yogurt with fruits

Quality characteristics and antioxidant activity of goat milk yogurt with fruits

Optimizing Dehydration Conditions of Cow's and Goat Milk Yogurt Powder

Yogurt is one the importance the most common fermented dairy products widely consumed worldwide, mmostly studies are about in how to longer the yogurt shelf life, this study purposed to drying cow and goat milk yogurt by freeze dryer to provide alternative method don't have effect on yogurt compounds and lactic acid bacteria cell, and to identification the influence of stirring and time on yogurt powder compounds, the International Official Analytical Chemistry Association (AOAC) and the Indonesian National Standard (SNI) methods were used to analyze the chemical composition of yogurt powder, Cow’s and goat milks were mixed in rate 25:75 (v/v), inoculum with culture 15% (v/v) S. therophillus, L. acidophilus, L. burgaricus (1:1:1), and incubated at 46oC for 8h.Yogurt was dryed by freeze dryer at -73oC for 16, 19, and 22hours on 4, 5, and 3 batches with stirring respectively, The results obtained from this study that the best drying method of cow and goat yogurt treated by freeze dryer was19h., drying by freeze at batches with stirring have no significant effect on amount of bacteria cells, moreover, it is an excellent method to preserve the desirable microbiological properties in yogurt, and decreased the drying time and improving quality of final product.

The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt

A set of six formulations of goat yogurt added with mix of starter (Lactobacillus bulgaricus and Streptococcus thermophilus), inulin, almond flour and whey protein have been evaluated in Italy and Czech Republic by microbiological and sensory analyses. The yogurt were prepared in the two laboratories involved in testing using the same raw materials found on the Italian market and provided to Czech researchers. The panel of each country separately defined sensory profiles by applying the same methodology. The results had shown a different discrimination of samples: the Italian panel, habitual consumer of goat dairy products, discriminated samples for goat yogurt aroma and flavor; the Czech panel, used to consume fermented milk, discriminated samples for acid descriptor. For both the panels, the addition of inulin was assessed as irrelevant, while the addition of whey was assessed as relevant. The addition of prebiotics, almond flour and inulin, did not affect microbial counts.

The effect of storage on the yogurt fatty acid profile

The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.

Effect of Goat Milk Yogurt Fortified with Red Rice Bran Flour on SGPT Levels of Rats (Rattus norvegicus) Model Diabetes Mellitus Induced Streptozotocin

Diabetes mellitus is a metabolic disease characterized by an increase in high blood sugar levels caused by a lack of insulin secretion or impaired insulin work or both. Goat milk yogurt with fortified red rice bran flour can be used as a therapy for diabetes mellitus because it contains high fiber and antioxidants. This study was aimed to determine the effect of giving goat milk yogurt with fortification of red rice bran flour on the levels of SGPT in rats diabetes mellitus induced by streptozotocin. This study used RAL with 20 male Wistar rats divided into 5 groups, namely K1 (negative control), K2 (positive control), P1, P2, and P3. Streptozotocin induction of 45 mg/kgBW at K2, P1, P2, and P3. In therapeutic group used volume of 1 ml/kgBW, 2 ml/kgBW, and 3 ml/kgBW. The data of this study were analyzed quantitatively using the oneway ANOVA statistical test followed by Tukey test α = 0.05. The results showed that the administration of goat milk yogurt fortified with red rice bran flour could reduce SGPT levels in rats. The conclusion that the volume of administration of 2 ml/kgBW is an effective volume of administration to reduce SGPT levels by 50.50 ± 7.59.

Satisfaction with the hospital menu and incorporation of drinkable goat milk yogurt as a dessert

Introduction: an assessment of hospital menus should be regularly performed to suit the needs of patients. Drinkable goat milk yogurt could have nutritional advantages over the cow's milk variety. Objectives: to evaluate the satisfaction of patients with the hospital menu and with the inclusion therein of drinkable goat milk yogurt as a dessert as compared to a cow milk dessert. Material and methods: a satisfaction survey for the hospital menu and its included dessert (non-sweetened goat milk yogurt vs a sweetened cow's milk dessert (yogurt or rice pudding)) was conducted in patients admitted with baseline diets. Results: in all, 214 responses were analyzed: 43.9% of respondents were women. Mean age was 62.1 ± 15.8 years, and average patient stay was 14.1 ± 20.1 days. Acceptance of the hospital menu was rated as good in a high percentage of respondents (temperature, 90.9%; preparation, 75.6%; presentation, 88.9%; time schedule, 73.7%). Overall satisfaction with the lunch meal (1 to 10) was 7.5 ± 2.1 in patients who took the drinkable goat milk yogurt vs 7.4 ± 2.2 in those who took the cow's milk dessert (NS); satisfaction with the dessert was 6.1 ± 3.2 vs 7.9 ± 2.5 (p < 0.000), respectively. Conclusions: overall satisfaction with the hospital menu was high, and the acceptance of the liquid goat milk yogurt was lower than that observed for the cow's milk dessert. The absence of sweeteners in the former may have influenced the results obtained.

Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage

This study aimed to evaluate the effects of the addition of culture on the physico-chemical and rheological characteristics of plain set goat milk yogurt during four weeks of refrigerated storage. Three goat milk yogurt formulations were prepared, each varying the type of culture used (ABT5, ABY3 and YC380). There were significant differences in the pH values, titratable acidities, moisture content, total solids and percentage syneresis values of all formulations during the storage. All yogurts exhibited shear thinning (thixotropic) flow with different time-independent models for the upward and downward curves. Their viscoelastic behaviour firmly confirmed their weak gel structure that deteriorated during storage time.

LOW-FAT CUPUASSU GOAT MILK YOGURT OPTIMIZATION BY JUST-ABOUT-RIGHT SCALE / OTIMIZAÇÃO DE IOGURTE DE LEITE DE CABRA DE CUPUAÇU COM BAIXO TEOR DE GORDURA EM UMA ESCALA QUASE CERTA

Goat milk products have been characterized by unusual consumers with lower acceptance due to their flavor and odor known as goaty. In this context, it was aimed to optimize the cupuassu goat milk yogurt formulation by fat-replaces addition using a Just-about-Right scale (JAR). Five treatments were performed: whole goat milk (W); skimmed goat milk (S); inulin (SI); maltodextrin (SM); and whey protein (SW). The cupuassu goat milk yogurts were evaluated by acceptability index, JAR and penalty analysis. The addition of inulin, maltodextrin and whey protein increase consumer acceptance and purchase intention. However, lower scores were observed for flavor. In Just-about-analyses, caprine flavor and odor were rates as a JAR. All the treatment was penalized as lower cupuassu flavor and odor. These results suggest that the addition of fat-replaces and cupuassu pulp improves the sensory characteristics of skimmed goat milk yogurt.

The effect of goat milk yoghurt casein antioxidant activity on histopathology of lung in male Rattus norvegicus exposed by 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)

Dioxins are highly toxic and carcinogenic compounds. The most dangerous dioxin is 2,3,7,8-tetrachloro-dibenzo-p-diozin (TCDD). TCDD dioxin can cause health problem accumulates overtime. Goat milk yoghurt casein can reduce free radicals caused by TCDD. Goat milk yoghurt casein contains bioactive peptide that acts as antioxidant. The aim of the current research was to determine the effect of goat milk yoghurt casein towards lung histopathology after TCDD exposure. This research was an experimental study using a completely randomized design (CRD). Male Rattus norvegicus were divided into 5 groups: K- (negative control), K+ (positive control induced by TCDD 100 mg/kgBW), K1 (given TCDD 100 mg/kgBW and goat milk yoghurt casein 300 mg/kgBW), K2 (given TCDD 100 mg/kgBW and goat milk yoghurt casein 600 mg/kgBW), and K3 (given TCDD 100 mg/kgBW and goat milk yoghurt casein 900 mg/kgBW). Lung were collected for histopathological examination with scoring methods such as vascular congestion, thickening of septa alveoli, and focal necrosis around blood vessels. Quantitative analysis with Kruskal Wallis and Mann-Whitney test showed that goat milk yoghurt casein could prevent lung damage due to TCDD exposure. It can be concluded that goat milk yoghurt casein 900 mg/kgBW can prevent lung damage such as vascular congestion, thickening of septa alveoli, and focal necrosis around blood vessels. Thus, goat milk yoghurt casein could be used as antioxidant source against TCDD exposure.

Aktivitas Antioksidan Dan Kualitas Organoleptik Yogurt Susu Kambing Etawa Dengan Sari Buah Bit (Beta vulgaris L.)

The study aims to determine the effect of the addition of beet juice concentration according to the treatment of antioxidant activity and organoleptic quality of etawa goat milk yogurt. The process of research and organoleptic testing was carried out at the Integrated Laboratory of Muhammadiyah University Purworejo and the antioxidant activity test at a private laboratory in Yogyakarta. The material used was 5 liters of etawa goat milk, 1/2 liter beet juice and bacteria Lactobacillus bulgaricus and Streptococcus thermopilus, samples were taken of 125 plastic containers with a contents of 25 ml/sample for organoleptic tests and 20 bottles with 30 ml contents/sample for antioxidant activity test. The treatments given were S0 (0%), S5 (5%), S10 (10%), S15 (15%) and S20 (20%). The method used was a completely randomized design (CRD) with 5 treatments and 4 replications. Parameters measured were antioxidant activity and organoleptic quality (color, aroma, taste, and texture). The results showed the treatment of the concentration of the addition of beet juice was significantly different (P 0.05) on the aroma, taste, and texture of yogurt. The results of antioxidant activity were 17.00, 27.25, 36.17, 40.34, and 45.01. Yogurt color values ​​of 1.48, 3.16, 3.04, 4.08 and 4.60. The value of yogurt aroma is 2.40, 2.72, 2.64, 2.68 and 3.08. The value of yogurt is 1.96, 1.72, 1.88, 2.40, and 2.48. Yogurt texture values ​​of 2.68, 2.84, 3.36, 3.28 and 3.60. Beet juice can increase the value of the antioxidant activity and organoleptic quality between treatments but not too significantly (P> 0.05) on the results of organoleptic tests on the aroma, taste, and texture parameters. Further beetroot research needs to be done.

Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt

This present study aimed to assess the effect of fermentation temperature and culture concentration on LAB growth, physical and chemical properties of fermenting cow and goat milk. The International Official Analytical Chemistry Association (AOAC) and the Indonesian National Standard (SNI) methods were used to analyze the physical and chemical properties of yogurt. Yogurt was prepared using fermentation temperature (40, 43, 46°C), a combination of Streptococcus thermophilus and Lactobacillus acidophilus strains. (1: 1), culture inoculation (5, 10, 15persent) and fermentation times (8 hours). The results showed that the cultures concentration and temperature have a significant effect on physicochemical properties, and viable amount of fermented milk samples. There were a significant difference (P< 0.05) between all yogurt samples in LAB growth, total solids, pH, viscosity, and there were no significant difference (P< 0.05 between, titeriatble acidity, color and density of all samples. The general results of this present study proved that the ideal state of fermentation of cow and goat milks fermentation were: fermentation 46°C, culture concentration 10, 15%, for 8h. Thus, the benefit from these results are developing physical and chemical properties and sensory characteristics of cow and goat milk yogurt.

The Effects of Isolate of Goat Casein Yoghurt Milk to MDA Level and Gastric Histopathology of Rats Exposed to 2,3,7,8-Tetrachlorinedibenzo-P-Dioxin (TCDD)

Dioxins are toxic compounds belonging to organochlorine compounds are highly reactive and produce free radicals that can damage stomach cells. 2,3,7,8-Tetrachlorinedibenzo-p-dioxin (TCDD) is the type of dioxin that has the highest toxicity. Casein goat milk yogurt has the potential as an antioxidant. This study aims to determine the preventive effect of goat milk yoghurt on exposure to dioxin observed levels of malondialdehyde (MDA) and gastric histopathology. Experimental research using Completely Randomized Design (RAL). The white rats (Rattusnorvegicus) were divided into 6 groups, the normal group, casein control (goat milk yoghurt dose 600 mg / kg BW), positive control (TCDD dose 100 ng / kg BW), treatment 1 (goat milk yoghurt 300 mg / kg BW and TCDD 100 ng / kg BW), treatment 2 (goat milk yoghurt 600 mg / kg BW and TCDD 100 ng / kg BW), and treatment 3 (goat milk yoghurt 900 mg / kg BW and TCDD 100 ng / kg BW). Gastric MDA levels were measured using the Thiobarbituric Acid (TBA) assay method with 530 nm wavelength UV-Vis spectrophotometric measurement and gastric histopathology using Hematoxylin-Eosin (HE) staining observed in the form of gastric mucosal cell damage. Gastric MDA levels were analyzed using one way ANOVA statistical test, α = 5% and gastric histopathology analysis were descriptively processed. The results showed that goat milk yoghurt with dose of 600 and 900 mg / kgBW was the best dose in preventing the increase of MDA level of gastric from white rat (Rattusnorvegicus) exposed TCDD significantly (p <0,01), and dose 900mg / kgBB prevented erosion of gastric mucosal cells. The conclusion of this research is giving goat milk goat yoghurt able to prevent the increase of MDA level and erosion of gastric mucosal cells caused by TCDD.

Tekstur Yoghurt Susu Kambing dengan Perbedaan Jenis Starter dan Lama Fermentasi

One of the products of the Campus Intellectual Product Business Development Program (PPUPIK) is goat milk yoghurt, yoghurt itself is a drink made from fermented milk by lactic acid bacteria which is controlled. Yoghurt texture determines the tastes of consumers. Therefore it is necessary to study the texture of yoghurt with different types of starters and length of fermentation. This is to obtain yoghurt with maximum nutritional quality and a soft, thick texture to meet consumer tastes. The process of making yoghurt with fermentation time (6, 12, 18 and 24) hours with 37�C temperature and the type of starter bacteria (Streptococcus thermophillus, Lactobacillus bulgaricus and combinations), so that there were 12 treatments and repeated three times. The parameters observed by panellists are texture. The texture analysis of yoghurt was analyzed by de Garmo to find out the most appropriate treatment and much interest among panellists. Panellists favoured the de Garmo test results for 24-hour fermentation using the Lactobacillus bulgaricus bacteria with the highest texture product value of 2.10 (regular thick yoghurt).

Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage.

In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated. The results showed that yogurt containing xanthan and locust bean gums had enhanced firmness, consistency, cohesiveness, and viscosity during four weeks of storage compared to the control and yogurt fortified with other gums (p < 0.05). The addition of gums also helped to maintain the microbial viability of the yogurt culture and the probiotic Bifidobacterium spp. This study thus demonstrated that these gums could be used in the production of goat milk yogurt with enhanced textural properties.

The effects goat milk yoghurt casein on malondialdehyde (MDA) level of rats (Rattus norvegicus) exposured by 2,3,7,8 tetrachlorodibenzo-p-dioxin (TCCD)

Dioxins are a group of compounds that are poisonous (toxic) and it was a factor to trigger cancer (carcinogenic substance). The most toxic dioxin was 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). Dioxins can cause health problems due to the nature of persistent and can bioaccumulate in the fat body. Casein goat milk yogurt potential as an antioxidant. This study aimed was to determine the effect of goat milk yogurt to dioxin exposure were observed in the levels of Malondialdehyde (MDA) of heart rats (Rattus norvegicus). Itwas an experimental study by used a completely randomized design (CRD). The rats (Rattus norvegicus) were divided into 6 groups, the each namely were: the negative control group (K-), control casein group (KK), the positive control group (K+), treatment 1 group (K1), treatment 2 group (K2), and treatment 3 group (K3). Heart MDA levels measured by used thiobarbituric acid (TBA) with UV-Vis spectrophotometry method at a wavelength of 530 nm. MDA heart analysed by one-way Analysis of Variance (ANOVA) confidence level α = 5%. The results showed that the best yogurt casein dose used to inhibit MDA in TCDD-rats is 900 mg/kg. Casein goat milk yogurt can prevent the increase of MDA significantly (p<0.01) as a result of exposure to TCDD. Goat’s milk yogurt casein dose of 900 mg/kg is the best dose. The conclusion is the provision casein goat milk yogurt can prevent the increase of MDA caused by exposure to TCDD.