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Jankowska A, Kiełczewska K, Wachowska M, Dąbrowska A, Siemianowski K, Haponiuk E, Stasiewicz K. The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt. Foods 2024; 13:1327. [PMID: 38731697 PMCID: PMC11083794 DOI: 10.3390/foods13091327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 04/17/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
The aim of this study was to determine the suitability of HP-treated caprine milk for yoghurt production and to evaluate the effect of HP treatment on yoghurt properties. Reconstituted caprine milk was subjected to HP treatment (350 MPa/10 min/20 °C); a lactic acid starter culture (YC-X16, Chr. Hansen) was added. Milk was fermented at a temperature of 43 °C until pH 4.60. Bacterial counts, pH, color, rheological characteristics, texture, microstructure, and the sensory attributes of the yoghurt were determined after production and after seven days of storage at a temperature of 4 °C. HP treatment increased color saturation and whiteness index and induced a minor increase in milk pH. Minor differences in the acidification curve were noted. During storage, Streptococcus thermophilus counts were significantly higher in yoghurt from HP-treated than from untreated milk, whereas Lactobacillus delbruecki ssp. bulgaricus counts remained stable. A color analysis did not reveal differences between the experimental and control yoghurts. After storage, yoghurt made from HP-treated milk was characterized by thicker consistency and lower rheological stability than the control yoghurt. The micrographs of the yoghurts confirmed the differences in rheological parameters. Yoghurt produced from HP-treated caprine milk and stored for seven days received the highest scores in the sensory evaluation.
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Affiliation(s)
- Agnieszka Jankowska
- Department of Process Engineering, Equipment and Food Biotechnology, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (M.W.); (E.H.); (K.S.)
| | - Katarzyna Kiełczewska
- Department of Dairy Science and Quality Management, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (K.S.)
| | - Maria Wachowska
- Department of Process Engineering, Equipment and Food Biotechnology, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (M.W.); (E.H.); (K.S.)
| | - Aneta Dąbrowska
- Department of Dairy Science and Quality Management, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (K.S.)
| | - Krzysztof Siemianowski
- Department of Dairy Science and Quality Management, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (K.S.)
| | - Elżbieta Haponiuk
- Department of Process Engineering, Equipment and Food Biotechnology, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (M.W.); (E.H.); (K.S.)
| | - Katarzyna Stasiewicz
- Department of Process Engineering, Equipment and Food Biotechnology, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (M.W.); (E.H.); (K.S.)
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Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization. Antioxidants (Basel) 2023; 12:antiox12020500. [PMID: 36830058 PMCID: PMC9952465 DOI: 10.3390/antiox12020500] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/09/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe2+/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe2+/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health.
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Araújo NG, Barbosa IM, Lima TLS, Moreira RT, Cardarelli HR. Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3806-3818. [PMID: 36193352 PMCID: PMC9525539 DOI: 10.1007/s13197-022-05399-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2022] [Accepted: 02/05/2022] [Indexed: 06/16/2023]
Abstract
Goat milk is considered a suitable matrix for the successful incorporation of probiotics, also obtaining new lactose-free fermented products can expand its use. This study aimed to develop and characterize formulations of lactose-free probiotic fermented goat dairy beverages as well as to determine the most appropriate concentration of red jambo pulp to be added. The beverages were developed with different concentrations of lactose-free goat milk and frozen jambo pulp (12, 15 and 18% w/v) and lyophilized (3, 6 and 9% w/v), corresponding to formulations F1 to F6, respectively, as source of bioactive compounds. Probiotics counts decreased significantly (from 8.58 to 7.38 log CFU mL-1). The formulation with a higher proportion of lyophilized (F6) pulp showed the highest levels of phenolic compounds (72.08 mg GAE 100 g-1), anthocyanins (50.80 mg cyanidin-3-glycoside 100 g-1), ascorbic acid (41.68 mg 100 g-1), and antioxidant activity (16.21 μmol TE g-1) (P < 0.05). On the other hand, F3 presented the highest global acceptance and purchase intention (P < 0.05). However, the principal component analysis (PCA) indicated that the components related to bioactive compounds (PC1) stood out on sensory attributes (PC3 and PC4) and, therefore, F6 was most appropriate for obtaining a lactose-free goat probiotic fermented milk with improved bioactive properties targeting lactose intolerant consumers and those who are allergic to bovine milk proteins. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05399-z.
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Affiliation(s)
- Nkarthe Guerra Araújo
- Postgraduate Program in Food Science and Technology, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba Brazil
| | - Idiana Macêdo Barbosa
- Specialized Academic Unit in Agricultural Sciences, Federal University of Rio Grande Do Norte, Macaíba, Rio Grande do Norte Brazil
| | - Thamirys Lorranne Santos Lima
- Postgraduate Program in Agrifood Technology, Department of Agriculture and Animal Science, Center for Social and Agrarian Human Sciences, Federal University of Paraíba, Bananeiras, Paraíba Brazil
| | - Ricardo Targino Moreira
- Postgraduate Program in Food Science and Technology, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba Brazil
| | - Haíssa Roberta Cardarelli
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, Avenida dos Escoteiros, s/n, Mangabeira VII, Distrito de Mangabeira, João Pessoa, Paraíba 58055-000 Brazil
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Silva FA, Queiroga RDCRDE, de Souza EL, Voss GB, Borges GDSC, Lima MDS, Pintado MME, Vasconcelos MADS. Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt. Food Chem 2022; 369:130957. [PMID: 34488134 DOI: 10.1016/j.foodchem.2021.130957] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 07/19/2021] [Accepted: 08/23/2021] [Indexed: 12/18/2022]
Abstract
This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel "Precoce" grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high molecular weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived by-product flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics.
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Affiliation(s)
| | | | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Glenise Bierhalz Voss
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Graciele da Silva Campelo Borges
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Marcos Dos Santos Lima
- Institute Federal of Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Pernambuco, Brazil
| | - Maria Manuela Estevez Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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Junaid M, Inayat S, Gulzar N, Khalique A, Younas U, Shahzad F, Muhammad Iqbal Z, Rajab M. Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk. JOURNAL OF APPLIED ANIMAL RESEARCH 2021. [DOI: 10.1080/09712119.2021.2011297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Muhammad Junaid
- Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Saima Inayat
- Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Anjum Khalique
- Department of Animal Nutrition, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Umair Younas
- Department of Livestock Management, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Faisal Shahzad
- Department of Livestock Management, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Zeeshan Muhammad Iqbal
- Department of Livestock Management, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Muhammad Rajab
- Department of Statistics, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
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Voloshyna IM. PRACTICAL USE OF GOAT MILK AND COLOSTRUM. BIOTECHNOLOGIA ACTA 2021. [DOI: 10.15407/biotech14.05.038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This review presents the protein and amino acid composition of both goat colostrums and milk and describes the properties of goat colostrums and milk components. In addition, the prospects of use of goat milk and colostrum in the food and cosmetics industry and the feasibility of use of goat milk for baby feeding are shown. Functional foods produced from goat milk have antioxidant, anti-inflammatory, cardioprotective, antihypertensive and antiatherogenic activities in the human body. Goat milk cosmetics are very useful for maintaining a healthy skin and are effective in treatment of various skin diseases. Infant formula based on goat milk provides comfortable digestion for babies and are better at absorbing proteins, fats and other nutrients than infant formula based on cow’s milk.
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Cândido de Souza WF, Souza do Amaral CR, Lima da Silva Bernardino PD. The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100349] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Farag MA, Saleh HA, El Ahmady S, Elmassry MM. Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1877301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
| | - Haidy A. Saleh
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
- Pharmacology Department, Faculty of Pharmacy, The British University in Egypt (BUE), Egypt
| | - Sherwet El Ahmady
- Pharmacognosy Department, College of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Moamen M. Elmassry
- Department of Biological Sciences, Texas Tech University, Lubbock, Texas, USA
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Dimitrellou D, Salamoura C, Kontogianni A, Katsipi D, Kandylis P, Zakynthinos G, Varzakas T. Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk. Microorganisms 2019; 7:E274. [PMID: 31438455 PMCID: PMC6780941 DOI: 10.3390/microorganisms7090274] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/18/2019] [Accepted: 08/20/2019] [Indexed: 12/27/2022] Open
Abstract
The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used-Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g-1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.
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Affiliation(s)
- Dimitra Dimitrellou
- Department of Chemistry, University of Patras, 26504 Patras, Greece.
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece.
| | - Chrysoula Salamoura
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Artemis Kontogianni
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Despoina Katsipi
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Kandylis
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - George Zakynthinos
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
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De Santis D, Giacinti G, Chemello G, Frangipane MT. Improvement of the Sensory Characteristics of Goat Milk Yogurt. J Food Sci 2019; 84:2289-2296. [PMID: 31334849 PMCID: PMC6771640 DOI: 10.1111/1750-3841.14692] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 05/10/2019] [Accepted: 05/17/2019] [Indexed: 11/30/2022]
Abstract
The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of "fermented milk" to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 109 , for each microbial species considered, with the aim of increasing the probiotic effect of yogurt and fermented milk. Descriptive analysis of the samples was conducted using the profile sheet obtained applying the consensus profiling method (UNI EN ISO 13299:2010) by a trained panel. The acceptability of our products was evaluated by 62 consumers through 7-points hedonic scale. The results of this study indicated that the addition of L. lactis to the traditional yogurt starter produced a noticeable improvement to the sensory characteristics of fermented goat milk. PRACTICAL APPLICATION: To improve the sensory characteristics of goat's yogurt to make it more acceptable to the consumer and increase market demand we tested the integration of Leuconostoc lactis to typical starter cultures. The experimentation carried out tested different combinations of fermenting microorganisms with the aim of developing a better flavor as compared to that of traditional yogurt, which is often unpleasant to consumers. The addition of L. lactis to the starter culture of the goat's milk results in less aggressive aromatic notes and greater appreciation as confirmed by consumers who tested the product.
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Affiliation(s)
- Diana De Santis
- DIBAF, Department for Innovation in Biological, Agro‐Food and Forest SystemsUniversity of TusciaViterboItaly
| | - Giuseppina Giacinti
- National Reference Centre for Ovine and Caprine Milk and Dairy Products Quality (CRELDOC)Istituto Zooprofilattico Sperimentale del Lazio e della Toscana“M. Aleandri” Via Appia Nuova 141100178RomeItaly
| | - Giulia Chemello
- DIBAF, Department for Innovation in Biological, Agro‐Food and Forest SystemsUniversity of TusciaViterboItaly
| | - Maria Teresa Frangipane
- DIBAF, Department for Innovation in Biological, Agro‐Food and Forest SystemsUniversity of TusciaViterboItaly
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Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin. J DAIRY RES 2018; 85:465-471. [DOI: 10.1017/s0022029918000742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Goaty flavor and poor consistency may impact consumer acceptance of fermented goat milk. The undesirable characteristics can mainly be attributed to the presence of short-medium chain free fatty acid (SM-FFA) especially C6-C10 fatty acids and low αs1-casein content in goat milk. This study aimed to investigate the effects of polymerized whey protein (PWP) on goaty flavor as well as the texture properties of fermented goat milk in comparison with β-cyclodextrin (β-CD). Samples were evaluated on sensory properties, SM-FFA contents, texture, and apparent viscosity. Compared with control, the fatty acids contents (C6, C8, C10) decreased significantly in fermented goat milk with 0·5% β-CD (22, 71, 54%, respectively) and with 0·7% PWP (45, 58, 71%, respectively). There was a synergistic effect of 0·3% β-CD and 0·6% PWP in decreasing the contents of SM-FFA (C6, C8, C10) sharply by 89, 90, 79%. Under the same percentage of addition, yogurts made with β-CD showed a higher (P < 0·05) apparent viscosity than those with PWP. However, the addition of PWP could increase the texture parameters of fermented goat milk (P < 0·05). Combination of PWP and β-CD presented a more desirable texture and consistency in fermented goat milk. Results indicated that polymerized whey protein can be used to reduce the goaty flavor and improve the texture of fermented goat milk.
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Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk. Food Res Int 2018; 108:423-429. [DOI: 10.1016/j.foodres.2018.03.040] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/11/2018] [Accepted: 03/12/2018] [Indexed: 02/07/2023]
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Morais JS, Bezerra LR, Silva AMA, Araújo MJ, Oliveira RL, Edvan RL, Torreão JNC, Lanna DPD. Production, composition, fatty acid profile and sensory analysis of goat milk in goats fed buriti oil. J Anim Sci 2017; 95:395-406. [DOI: 10.2527/jas.2016.0746] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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