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Goat's milk (GM), sheep's milk (SM), and its fermentation products are renowned for their nutritional and health advantages, yet they often face challenges in the market due to their distinctive flavor, which some consumers find unpleasant. The incorporation of fruit purees presents an appealing solution for enhancing taste, odor and masking the undesirable flavors in these dairy products. The current study aimed to investigate the effects of supplementing plain fermented GM or SM with date puree (DP) at concentrations of 1.5, 3, and 5% on physicochemical, antioxidant, rheological and sensory properties of the products. The pH-values, ash, fibers, antioxidants, and viscosity of both flavored goat drinkable yogurt (FGY) and flavored sheep-drinkable yogurt (FSY) were significantly higher (p≤0.05) compared to both plain drinkables. Drinkable yogurt fortified with 5% DP had a higher total solid content, while samples fortified with 1.5% and 3% DP had higher protein and fat contents than the control samples. The addition of DP improved significantly (p≤0.05) the sensory attributes of FGY and FSY, and the yogurt samples were more acceptable than controls. The cold storage (5◦C) for 10 days had significant effects (p≤0.05) on the properties of all yogurt samples. In conclusion, the addition of DP improved the physicochemical, rheological, and all sensory properties of goat and sheep yogurt. [ABSTRACT FROM AUTHOR]

Summary: In comparison to bovine milk, compositional differences in goat milk such as lower αs1‐casein and higher β‐casein content, small‐sized fat globules, higher mineral content and medium‐chain fatty acids generate difficulties in manufacturing goat milk products. Majorly, soft and fragile gel structure, lower yield, salty taste and goaty flavour result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk‐based products, mainly yogurt and cheeses. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products. Thermal treatment, admixture with bovine milk, enzymatic modifications, and membrane processing have shown promising results in improving the final quality of goat milk products. This review strengthens the existing knowledge for producing goat milk products with improved textural and sensorial attributes. [ABSTRACT FROM AUTHOR]

One of the most well-liked dairy products in the Middle East is labneh, which has become very popular since it has more nutritional benefits than regular yoghurt. In order to compare the features of labneh prepared solely from goat's milk with labneh made from a mixture of goat milk and corn milk on its chemical and organoleptic characteristics. Labneh was prepared using a conventional process, kept chilled, and periodically tested for its chemical, microbiological, and organoleptic qualities. Results indicated that the addition of corn milk by different ratios as a mixture with goat milk during the processing added value to the produced labneh until 30 % as substituting percent with goat's milk through increased nutrient content such as fat and ash content. Also, all produced labneh and control treatments were free from coliform bacteria, molds and yeasts. On the other hand, results showed that increasing the replacement ratio up to 40 % gained undesirable sensory properties. Finally, the production of an acceptable low-cost labneh from corn milk can be done by substituting raw milk until 30% with corn milk. [ABSTRACT FROM AUTHOR]

Passion fruit is now grown worldwide as a delicious edible fruit for the food industry. In order to analyse the influence of the addition of passion fruit pulp on the quality of goats' milk yogurt, the physico-chemical, sensory and antioxidant properties of the yogurt during refrigerated storage were investigated by measuring pH value, titratable acidity, susceptibility to syneresis, viscosity, hardness and antioxidant capacity. The results showed that supplementation with passion fruit pulp improved some of the physico-chemical and sensory characteristics. During 2 weeks of storage, viscosity and susceptibility to syneresis continuously increased and hardness was higher compared to that of the control group. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and OH radical-scavenging rate as well as Fe3+ reducing capacity increased, goats' milk yogurt with 20 g·kg-1 passion fruit pulp showed a higher antioxidant activity. However, pH of the yogurt decreased. Overall, the results support the hypothesis that passion fruit pulp is a promising option as a dietary supplement to produce novel dairy products that have high nutritional value and high antioxidant activity. [ABSTRACT FROM AUTHOR]

Simple Summary: Goat's milk has beneficial effects on health condition maintenance, physiological function, and nutrition of both children and elderly people, and according to some authors, can be consumed without inducing adverse symptoms by people suffering from cow milk allergy. The content of bioactive ingredients (fatty acids, vitamins, micro, and macroelements) in goat's milk and its products varies greatly and depends on many factors, for example, breed, animal husbandry conditions, lactation phase, and feeding. The nutritional importance of goat's milk increases in response to the growing interest of consumers. In Poland, the commercial offer of goat's milk products increases constantly. Local breeders and sellers appear on the market, offering their products, often of organic origin. Despite the growing popularity of goat products, the knowledge of their composition, including their health-promoting ingredients, is still incomplete. Therefore, the present study aimed to determine the contents of selected compounds, such as fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, minerals, and folates, in organic and commercial goat's milk and fermented goat's milk drinks available on the Polish market. The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat's milk and fermented goat's milk drinks. The analyzed milk and yoghurts had various contents of particular groups of fatty acids, CLA, minerals, and folates. Raw organic goat's milk had a significantly (p < 0.05) higher content of CLA (3.26 mg/g fat) compared to commercial milk (2.88 mg/g fat and 2.54 mg/g fat). Among the analyzed fermented goat's milk drinks, the highest CLA content (4.39 mg/g fat) was determined in commercial natural yoghurts, while the lowest one was in organic natural yoghurts (3.28 mg/g fat). The highest levels of calcium (1322.9–2324.4 µg/g), phosphorus (8148.1–11,309.9 µg/g), and copper (0.072–0.104 µg/g) were found in all commercial products and those of manganese (0.067–0.209 µg/g) in organic products. The contents of the other assayed elements (magnesium, sodium, potassium, iron, and zinc) did not depend on the production method, but only on the product type, i.e., the degree of goat's milk processing. The highest folate content in the analyzed milks was found in the organic sample (3.16 µg/100 g). Organic Greek yoghurts had a several times higher content of folates, reaching 9.18 µg/100 g, compared to the other analyzed fermented products. [ABSTRACT FROM AUTHOR]

Brown goat milk products have gained popularity for their unique taste and flavor. The emergence of chain-reversal phenomenon makes the design and development of goat milk products gradually tend to a consumer-oriented model. However, the precise mechanism of how browning and fermentation process causes characteristics is not clear. In an effort to understand how the treatments potentially lead to certain metabolite profile changes in goat milk, comprehensive, quantitative metabolomics and peptidomics analysis of goat milk samples after browning and fermentation were undertaken. An intelligent hybrid z -score standardization-principal components algorithm-multimodal denoizing autoencoder was used for feature fusion and hidden layer fusion in high-dimensional variable space. The fermentation process significantly improved the flavor of brown goat yogurt through the tricarboxylic acid-urea-glycolysis composite pathway. Bitter peptides HPFLEWAR, PPGLPDKY, and PPPPPKK have strong interactions with both putative dipeptidyl peptidase IV and angiotensin-converting enzyme, proving that brown goat yogurt can be considered as effective provider of potential putative dipeptidyl peptidase IV and angiotensin-converting enzyme inhibitors. The level of health-promoting bioactive components and sensory contributed to consumer selection. The proposed multimodal data integrative analysis platform was applicable to explain the effect of the dynamic changes of metabolites and peptides on consumer preferences. [ABSTRACT FROM AUTHOR]

Labneh Ambaris is a traditional Lebanese dairy product typically made using goat milk in special earthenware jars. Its production is characterized by the regular additions of milk and coarse salt, all while draining the whey throughout a process that lasts for a minimum of 2 mo. In this study, 20 samples of labneh Ambaris, all produced by spontaneous fermentation, were studied. They were collected at the end of fermentation from different regions in Lebanon. Physicochemical and sensory properties were studied and microbial diversity was analyzed using culture-dependent and independent techniques. The V3–V4 region of the 16S rRNA gene and the ITS2 region were sequenced by DNA metabarcoding analyses for the identification of bacteria and yeast communities, respectively. Out of 160 bacterial and 36 fungal taxa, 117 different bacterial species and 24 fungal species were identified among all labneh Ambaris samples studied. The remaining ones were multi-affiliated and could not be identified at the species level. Lactobacillus was the dominant bacterial genus, followed by Lentilactobacillus , Lactiplantibacillus , Lacticaseibacillus , and Lactococcus genera, whereas Geotrichum and Pichia were the dominant fungal genera. The 20 samples tested had varying levels of salt, protein, and fat contents, but they were all highly acidic (mostly having a pH < 4). According to the sensory scores generated by classical descriptive analysis, all samples were described as having basic similar characteristics such as goat smell and flavor, but they could be differentiated based on various intensities within the same descriptors like salty and acidic. This work could be considered as a base toward obtaining a quality label for labneh Ambaris. [ABSTRACT FROM AUTHOR]

Simple Summary: Colostrum is the first milk produced by a mammal after giving birth, and it is awakening a high interest for its use as a sports supplement or nutraceutical due to its higher richness in immunoglobulins, growth factors, hormones, and antimicrobial enzymes than milk. Traditionally consumed by farmers, not much attention has been paid to its potential application in the production of dairy products. As a result of the increased use of artificial lactation in dairy goat systems, a surplus of colostrum is beginning to be found on farms, and the production of fermented milk may be a good opportunity for its use. This work focused on the study of the suitability of goat colostrum to produce a yoghurt-type product and compared its physicochemical, technological, mechanical, microbiological, and sensorial characteristics with those of milk. Results indicate that a colostrum yogurt with a high acceptability by consumers was obtained. The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer. [ABSTRACT FROM AUTHOR]

Yoghurt is one of the well‐known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L‐ascorbic acid and acerola addition. The results showed that the addition of L‐ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L‐ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L‐ascorbic acid and acerola deteriorated the taste of the product. [ABSTRACT FROM AUTHOR]

Milk phospholipids have multiple health benefits, but the deficiency of detailed phospholipid profiles in dairy products brings obstacles to intake calculation and function evaluation of dairy phospholipids. In present study, 306 phospholipid molecular species were identified and quantified among 207 milk, yogurt and cream products using a HILIC-ESI-Q-TOF MS and a HILIC-ESI-QQQ MS. The phospholipid profiles of five mammals' milk show that camel milk contains the most abundant phosphatidylethanolamine, phosphatidylserine and sphingomyelin; cow, yak and goat milk have similar phospholipidomes, while buffalo milk contains abundant phosphatidylinositol. Fewer plasmalogens but more lyso-glycerolphospholipids were found in ultra-high-temperature (UHT) sterilized milk than in pasteurized milk, and higher proportions of lyso-glycerolphospholipid/total phospholipid were observed in both cream and skimmed/semi-skimmed milk than whole milk, indicating that UHT and skimming processes improve glycerolphospholipid degradation and phospholipid nutrition loss. Meanwhile, more diacyl-glycerolphospholipids and less of their degradation products make yogurt a better phospholipid resource than whole milk. • Identified and quantified 306 phospholipid species in milk, yogurt and cream. • Analyzed phospholipid characteristics in cow, goat, buffalo, yak, and camel milk. • UHT milk has more lyso-GPLs and less plasmalogens than pasteurized milk. • Diacyl-GPLs were significantly hydrolyzed into lyso-GPLs in all skimming products. • Yogurt contains more diacyl-GPLs and less lyso-GPLs than milk. [ABSTRACT FROM AUTHOR]

In this study, a preconcentration method is proposed for the separation, extraction and spectrophotometric determination of free formaldehyde (FA) from milk-based products. The method is based on ion-pair formation between phenoxazine 3-one, resazurin, and hydroxymethanesulfonate (HMS), which is selectively formed by the reaction of FA with sulfite at pH 5.0, followed by its extraction into the micellar phase of Triton X-114. Resazurin was adopted as ion-pairing reagent for detection of low levels of FA at 610 nm. The variables affecting the extraction efficiency were evaluated and optimized. A linear relationship was obtained in the range of 2–120 μg L−1 with a detection limit of 0.501 μg L−1. Under optimum conditions such as pH 5.0, 8 µmol L−1 Resazurin, 0.4 mg L−1 sulfide, 0.03% (v/v) of Triton X-114, after applying ultrasonic assisted-cloud point extraction (UA-CPE), spectrophotometric determination was made at 610 nm to measure the concentration of FA found in trace amounts in milk-based products such as liquid, semi-solid and solid-milk products including whole milk, semi-skimmed milk, cacao milk, banana flavored milk, strawberry flavored milk, goat milk, yogurt, fruit flavored yogurt, white cheese. The precision was in the range 2.5–4.8% (n: 5, for 5, 25 and 100 μg L−1). After preconcentration of a 15 mL sample, a sensitivity enhancement factor of 55.6 was obtained. To represent the sample matrix, the validation was checked by intra-day/inter-day accuracy and precision analysis of a spiked quality control sample and its recoveries at three concentration levels. Finally, the method was successfully applied to the determination of free FA in samples, and recoveries in the range 90.8–97.4% with RSD lower than 5.7% after spiking were obtained. • A new method was developed for the selective extraction of free FA from milk products. • The method is based on the pH-dependent ion-pairing with resazurin. • The formaldehyde levels were lower than maximum residual value of 50 mg kg-1. • The validation was checked by intra- and inter-day accuracy/precision studies from spiked samples. • The method is simple, low-cost, easy to use, sensitive and selective. [ABSTRACT FROM AUTHOR]

Background: Dairy products provide essential nutrients such as calcium and vitamins B12 and D, and include bioactive peptides and fermented products, which may be beneficial for cognition, especially in older adults. Yet, few studies of large contemporary cohorts have investigated this relationship using sensitive domain-specific cognitive tests.Method: In community-dwelling older adults of the Canadian Longitudinal Study on Aging (2011-2015), we examined cross-sectional associations between total and specific dairy product intake and performance in 3 cognitive domains (executive functions, memory, and psychomotor speed). Cheese, milk, yogurt, regular-fat, low-fat, and fermented dairy product intake frequencies were estimated using a food frequency questionnaire; participants were classified into quartiles. Multivariate analyses of covariance models were applied to estimate differences.Results: In 7 945 participants (65-86 years, 49% women, 97% Caucasian), the mean dairy product intake was 1.9 (1.1) times/d. Total dairy product, cheese, and low-fat dairy product intakes were positively associated with the executive function domain and yogurt intake with the memory domain (all p < .05), independently of important covariates including age, gender, education, and diet quality. Intakes of total dairy product, cheese, and low-fat dairy product were associated with verbal fluency specifically (all p < .05). Participants with a dairy product intake >2.5 times/d had a higher score compared to those consuming less. No associations were found with psychomotor speed.Conclusions: This large cohort study suggests a specific role for dairy components in executive function phonemic verbal fluency and memory. Dairy product intake, a modifiable factor, may be targeted in cognitive health-promoting interventions. [ABSTRACT FROM AUTHOR]

Type 1 diabetes mellitus is caused by decreasing production of insulin hormone by pancreatic ß cell which lead to the increase of blood sugar known as hyperglycemia. Yoghurt is an example of dairy products produced through fermentation process with the help of Lactic Acid Bacteria (LAB) starter. Yoghurt contains several bioactive peptide antioxidant derivates which can be used by the body to prevent the formation of free radical. Black rice bran is also known to contain food fiber and high antioxidant in its pigment. The objective of this research is to determine the potency of goat milk yoghurt fortified by black rice bran flour as a treatment for type 1 diabetes mellitus. This research used complete randomized design with 20 Balb/c mice divided into 5 treatment groups, negative control group, and positive control group induced by STZ single high dose 175 mg/kg b.wt. and treated with goat milk yoghurt fortified by black rice bran flour 0.14 ml/20 g b.wt. for P1, 0.28 ml/20 g b.wt. for P2, and 0.42 ml/g b.wt. for P3 for 10 days. The kidneys were isolated for hematoxylin eosin staining histology preparates and then with scoring technique observed for basal membrane thickening, expansion of mesangial cell, and the presence of glomerulosclerosis while also having their basal membrane thickness measured. The scoring data was analyzed by statistics variance test Kruskal Wallis test and Mann Whitney test, while the basal membrane measurement was tested by Analysis of Variance (ANOVA) test and Tukey test. The result showed that treatment with goat milk yoghurt fortified by black rice bran flour can repair kidney histopathology, with the best volume being 0.28 ml/20 g b.wt. [ABSTRACT FROM AUTHOR]

Background: Identification of species in dairy products has obtained great attention in recent years. The aim of the current work was to test four major local Jordanian dairy products including yogurt, labaneh, cheese, and butter produced using only goat or sheep milk, for the existence of cow milk using PCR. Methodology: These local products were purchased from smallholder dairy manufacturers. DNA was extracted from milk and different dairy products. Quality and concentration of extracted DNA were assessed using a spectrophotometer at 260 and 280 nm. PCR was performed to specifically amplify the bovine mitochondrial 12S rRNA gene. Specific primers were used for this purpose. Results: The results revealed that bovine DNA was detected in different forms of the dairy products. Among 105 investigated cheese samples, about 23 % were positive for bovine DNA. The results revealed the presence of bovine DNA in 23.5% of butter samples. Whereas, 27.6 % labaneh samples were found bovine-DNA positive. The highest percentage of adulterated samples with bovine milk was in yoghurt, where 35.3% of yoghurt samples were positives for bovine DNA. Conclusion: This study reported the presence of bovine milk in dairy products labelled as pure sheep and/or goat products produced by local processors of Jordan. [ABSTRACT FROM AUTHOR]

Goat's milk yogurt has a high nutritional value and digestibility and less allergenicity than cow's milk products. The problem with goat's milk yogurt is the specific taste that results from the high concentrations of volatile fatty acids that cause goat's taste and limit consumers' acceptance of this product. In this research, the effects of adding 20% pineapple and peach nectar on physicochemical (dry matter, fat, protein, acidity, synersis, water holding capacity and viscosity) and sensory properties of goat's milk yogurt during 28 days of refrigerated storage were evaluated. The results showed that adding nectar significantly reduced the amount of dry matter (p <0.05). In nectar-containing samples, dry matter content had increasing trend during storage. Fat and protein levels were significantly lower than thoese of control samples (p <0.05). The pH of nectar containing yogurts during storage was significantly lower and its acidity was significantly higher than that of control yogurt (p <0.05). The trend of synersis changes in nectar-containing yogurt samples was increasing in the first week and then decreased until the end of the storage period and the process of changes in water storage capacity was initially decreasing and then increasing. The viscosity increased during the first week and then decreased significantly until the end of the storage period (p <0.05). The viscosity of nectarcontaining yogurt samples was significantly lower than that of control sample (p <0.05). Sensory evaluation results showed that the highest overall acceptance score was given to the sample containing pineapple nectar (4.66, 4.46) and the lowest overall acceptance score to the sample containing peach nectar (3.36, 3.33) due to its dark color and sour taste on the 1st and 14th days respectively. Based on the experiments, the use of pineapple nectar is a good method in order to cover goat taste in goat's milk yogurt with preserved its qualitative characteristics. [ABSTRACT FROM AUTHOR]

In the current study, the effect of two exopolysaccharide (EPS) producing starter cultures (YF‐L903 and YC‐X11) and a commercial starter culture (STI‐12) on the physicochemical, microbiological, and sensory attributes of probiotic goats' milk set‐yoghurt was evaluated after processing and storage at 4°C for 28 days. The type of starter culture had no effect (p >.05) on acidification of set‐yoghurts. There were no differences (p >.05) in terms of viable cell counts in two tested set‐yoghurts; more or less similar final cell counts were observed for Bifidobacterium animalis subsp. lactis BB‐12 (~7.9 log cfu/g), Streptococcus thermophilus (~8.2 log cfu/g), and Lactobacillus delbrueckii subsp. bulgaricus (~7.8 log cfu/g). In situ EPS production of the starter cultures resulted goats' milk set‐yoghurt with low syneresis, high apparent viscosity, and improved sensory attributes. Practical applications: This study showed that in situ EPS production by EPS producing starter cultures markedly improved the quality attributes of goats' milk set‐yoghurt. EPS production of starter cultures significantly reduced syneresis and improved apparent viscosity and sensory attributes of goats' milk set‐yoghurt. This work can have an impact in advancing our understanding of the role of EPS producing starter within the context of goats' milk set‐yoghurt production and in developing improved fermented goats' milk based dairy products. There is very little microbiological and physicochemical information on goats' milk set‐yoghurt produced with EPS producing strains, and little understanding on the role of the produced EPS. To the best of our knowledge this is the first study investigating the microbiological and physicochemical characteristics of goats' milk set yoghurts produced with the help of EPS producing starter cultures. Therefore, we believe that this work can have an impact in advancing our understanding of the role of EPS producing starter within the context of goats' milk yoghurt production and in developing improved fermented goats' milk based dairy products. [ABSTRACT FROM AUTHOR]

Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause "goat flavor" was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition. [ABSTRACT FROM AUTHOR]

The aim of our study was to conduct a selection of the monocultures capable of providing the most attractive sensory features of the final product. Four fermented goat's milk beverages were produced with probiotic monocultures containing Lactobacillus (Lb. acidophilus La‐5, Lb. rhamnosus K3 and Lb. plantarum O20) and Bifidobacterium (Bif. animalis subsp. lactisBB‐12). A sensory analysis and microbiological assessment of fermented goat's milk beverages were made at the beginning of the study and after 3, 7, 10 and 14 days of refrigerated storage (5 ± 1 °C). We found that samples including monocultures Lb. plantarum O20 and Bif. animalis subsp. lactisBB‐12 were differentiated from other goat's milk beverages. [ABSTRACT FROM AUTHOR]

In this work, a new encapsulating matrix, alginate–goats' milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats' milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats' milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats' milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows' milk. [ABSTRACT FROM AUTHOR]

Substituting goats' milk for cows' milk could improve the quality of dairy products, because it adds new sensorial characteristics. The aim of this study was to develop a type of yoghurt using goats' milk (25, 50, 75 and 100%) in place of cows' milk and to compare their characteristics. Physicochemical, microbiological and sensory characteristics were evaluated using a nine-point hedonic scale and purchase intention test. The data obtained in the physicochemical analysis were submitted to regression analysis and the sensory results were evaluated through analysis of variance. Among the physicochemical characteristics of the yoghurts, variation ( P < 0.05) of ash, acidity and lactose was observed. Tasters in the sensory analysis indicated that yoghurts up to 50% of goats' milk received favorable averages; with lower scores for higher goats' milk concentrations (75% and 100%). No difference was reported in acidity. Replacing cows' milk with goats' milk in yoghurt preparation promotes variations in the physicochemical characteristics for ash, acidity and lactose. However, it does not cause alterations in the sensory attributes (50% goat milk) and therefore could be considered as an alternative for the production of dairy products. © 2016 Japanese Society of Animal Science [ABSTRACT FROM AUTHOR]

There is a market demand for nonfat fermented goats' milk products. A nonfat goats' milk yogurt containing probiotics ( Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows' milk yogurt with pectin was also made as a control. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats' milk yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity ( P < 0.01) than any of the other yogurts and lower syneresis than the goats' yogurt with only pectin ( P < 0.01). Viscosity and pH of all the yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 106CFU g-1 during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 106CFU g-1 after 2 wk of storage. Microstructure analysis of the nonfat goats' milk yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats' milk yogurt and other similar products. [ABSTRACT FROM AUTHOR]

• Goat dairy products had higher minerals bioaccessibility than cow dairy products. • Goat and cow milk processing affected minerals bioaccessibility. • Cheese stood out as a matrix with high bioaccessibility of Ca and Zn. The study evaluated the effect of goat and cow milk processing on the bioaccessibility of calcium, magnesium and zinc using different methods following the static in vitro simulation of gastrointestinal digestion: solubility and dialysis models. Raw goat and cow milks were processed to obtain pasteurized milk, yogurt and cheese. In general, goat milk and dairy products presented higher bioaccessibility of Ca and Mg than cow milk and dairy products. The milk processing affected the minerals bioaccessibility indicating the importance of food structure, composition and minerals equilibrium on the in vitro digestion and bioaccessibility prediction. The potential absorptions of Ca and Zn were higher in cheeses when compared to the milks and yogurts, independently of the method used. The minerals bioaccessibility evaluated by the solubility method was higher than the obtained by dialysis method for all the products evaluated. [ABSTRACT FROM AUTHOR]

Goat milk yogurt is an excellent source of fatty acids, protein, and minerals; however, it is not well accepted by many consumers, due to its typical flavor derived from caprylic, capric, and caproic acids present in this milk and dairy products. Recently, the repeated-exposure test has been used to increase the consumption of particular foods. This methodology has been used to increase children's willingness to eat food in some settings and has also been used to reduce sodium in soup. Based on these considerations, the aim of this study was to investigate whether repeated exposures may increase acceptance of both goat milk yogurt and probiotic goat milk yogurt. In a pre-exposure session, a total of 45 panelists (28 females and 17 males) from southeastern Brazil, who were not used to consuming dairy goat milk, evaluated the expected taste perception and the perceived liking after tasting 3 yogurt preparations. Then, consumers were randomly divided into 3 groups and participated in rapidly repeated exposure sessions performed within 6 d. Each panelist consumed only the yogurt that he or she would be exposed to. The day after the exposure sessions, all panelists returned to participate in the postexposure session and were asked to evaluate acceptance, familiarity, and the "goaty taste" characteristic of each yogurt. Regarding the expected liking before tasting, results showed higher expectations for cow milk yogurt compared with goat milk yogurt, which proved that consumers were not familiar with the goat milk yogurt. Likewise, only cow milk yogurt presented high acceptance and familiarity rates, confirming that these panelists were used to consuming cow milk products. With respect to the rapidly repeated exposure, 6 d were enough to significantly increase the consumers' familiarity with goat milk yogurt and probiotic goat milk yogurt. However, this method was not suitable to significantly increase the acceptance of such products. Nonetheless, a correlation existed between the exposure sessions and the increase in acceptance of the exposure groups. Thus, hypothetically, the increasing of exposure sessions could be a strategy to increase goat milk product acceptance. [ABSTRACT FROM AUTHOR]

This study investigated changes in the behavior of goat milk protein and physicochemical characteristics of high-pasteurized goat milk and goat milk yogurt during storage caused by calcium chloride and natural milk calcium addition and decalcification. Compared with the control group, the denaturation temperature of goat milk protein dropped in all the treated groups. The addition of both types of calcium accelerated the transition of goat milk protein from β-sheet to β-turn and random coil structure. But opposite results were found in the decalcification process. Compared with calcium chloride, natural milk calcium showed more positive influence on the stability of high-pasteurized milk during storage. The addition of both types of calcium improved significantly the water-holding capacity of yogurt during 7-day storage, and the natural milk calcium dramatically inhibited the post-acidification of yogurt. This study provides a theoretical basis for further study and the development of calcium-based functional goat milk products. • Natural milk calcium had little effect on the thermal stability of goat milk protein. • Natural milk calcium played more active role in stability of high pasteurized milk during storage. • Natural milk calcium dramatically inhibited the post-acidification of goat yogurt. [ABSTRACT FROM AUTHOR]

Abstract: Goat and sheep milk represent only about 0.08% of the total annual milk production in the USA. Currently about 24% of the goat milk is used for fluid consumption. Approximately 75% of goat milk and 95% of the sheep milk produced is used in the production of cheeses. Predictive cheese yield formulas have been developed for both goat and sheep milk. To avoid competition from imported goat and sheep milk cheeses, U.S. processors are concentrating on production of specialty and artisanal cheeses. With a continued emphasis on the special qualities of goat and sheep milk, the market for goat and sheep milk products in the USA should continue to grow. [Copyright &y& Elsevier]

Abstract: The main dairy products from sheep and goats in the Middle East are yogurt and cheese, mostly produced by households and small scale local processors using traditional methods. Yogurt is the most common product. The main cheese, produced from sheep milk or a mixture of sheep and goat milk, is fresh cheese (Bayda) with a high fat content. There are also low-fat cheeses such as Mushallaleh and Halloumi to meet the demand of urban, more health-conscious consumers. Studies on composition and characteristics of both sheep and goat milk and dairy products are available, but the most part of them are not readily available to the international scientific community. Differences in milk composition between species and breeds and variations during lactation, both affect the yield and characteristics of dairy products. The processing methods and the mixture of goat and sheep milk could be adjusted accordingly to maintain quality. The existing diversity in cheese and local knowledge offers a valuable base for meeting the increasing demand for animal products. However, quality and safety aspects related to small scale processing have not been thoroughly studied and require more attention in order to sustain or improve the market access of small processors. [Copyright &y& Elsevier]

Abstract: Yayık butter, made from yoghurt, is one of the traditional dairy products in Anatolia In this study, some properties of Yayık butter produced from cow, sheep, and goat yoghurts have been observed during 30days of storage at 4–5°C. In this purpose yoghurts were produced from different species milks then these yoghurts were used as a raw material for production of Yayık butters samples. On the first day of the storage, differences in pH of serum among the butter produced from different mammals were statistically significant. The highest value of lactic acid was measured in the sample of sheep butter (SB). The level of lactic acid in Yayık butters was significantly different. Goat butter (GB) had weaker oxidative stability and significantly higher peroxide value than those of other samples. The highest accumulation of the free fatty acids has been detected in sample GB. All samples of Yayık butter received almost the same score on the first day of the storage, but on day 30 some flavour defects in sample GB were noted by the panelists. [Copyright &y& Elsevier]

The composition of the volatile fraction of yoghurts made from cows', buffaloes', ewes' and goats' milks was investigated during the 28 days of storage at 4 °C using solid-phase microextraction technique ( SPME) and gas chromatography coupled to mass spectrometry analysis ( GC/MS) . A total of 34 volatile compounds were identified in yoghurts during their storage at 4 °C, including aldehydes, ketones, alcohols, esters, acids, terpenes, hydrocarbons and sulphur compounds. In this study, acetaldehyde, diacetyl and acetoin, considered as the major compounds of yoghurt, were detected in all yoghurts. [ABSTRACT FROM AUTHOR]

The article presents abstracts on topics related to dairy science which include the use of proteomics of milk and bacteria in fermented dairy products, the evaluation of the allegernicity of goat and cow milk and their respective lactosera and the influence of exopolysaccharide on the proteolytic and angiotensin-converting enzyme inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.

During 2004, in San José, we evaluated the effect of several proportions of cow (c) and goat milk (g) (0%g/100%c, 30%g/70%c, 50%g/50%c, 70%g/30%c y 100%g/0%c), upon pH, viscosity, and syneresis of strawberry yogurt milk shakes during day 1, 7, 14 and 21 of refrigerated storage at 45 °C. The pH decreased indistinctly (p≤0.05) and notoriously by day seven for all samples, from initial values of 4.40-4.35 to final ones of 4.30-4.25. Viscosity of all samples increased during the first seven days only and then declined until day 21. Samples with 100% goat milk showed less viscosity (mean of 11277 cp) when compared with those with 100% cow milk (mean of 19979 cp). Syneresis decreased for all samples as storage time increased. The sample with the highest syneresis rate during the whole storage period was the one with 100% cow milk (9.4% average). In contrast, yogurt with 100% goat milk showed the lowest syneresis rate (2.1% average). A significant interaction (p≤0.05) between storage time and milk type was found, which implies that syneresis diminishes with storage time and as cow milk content increases in the formulation. The effect of several formulations (30%g/70%c, 50%g/50%c, 70%g/30%c y 100%g/0%c) upon general acceptance, color and texture was evaluated using 105 characteristics. The formulation with the highest general acceptance was the one with 30% goat milk, with an average value of 8.1 in a 10 cm hedonic scale. [ABSTRACT FROM AUTHOR]

Abstract: The objectives of this study were to investigate the effects of enzymatic cross-linking of milk proteins on the functional properties and probiotic culture survivability of goat milk yogurt. After pre-incubation (50°C, 1h) of the milk with microbial transglutaminase [MTGase, 0–4 units (U)/g protein] and subsequent heat inactivation (75°C, 5min), yogurt was prepared by inoculating the milk with a commercial probiotic yogurt starter containing probiotic cultures (Lactobacillus acidophilus, Bifidobacteria, and Lactobacillus subsp. casei) and incubating the inoculated milk at 43°C for 5h. Compared to the untreated control trial, pretreatment of the milk with MTGase (2 and 4U/g protein) increased (P <0.05) the viscosity and decreased the syneresis of yogurt samples. The effect of enzyme treatment was more significant in improving the viscosity of yogurt compared to the method of increasing total solids (TS) in the milk. No significant differences in basic nutrient contents between control and enzyme-treated samples were observed. The probiotic cultures were relatively stable in the goat milk yogurt and their populations remained above 106 CFU/g during the 8-week storage period at 4°C. No significant differences in rate of change of population of all the three probiotic cultures were observed between the control and the MTGase treated groups. Microbiological analysis shows that the enzymatic cross-linking of proteins seems to have a positive role in the survivability of the probiotic cultures, which requires further investigation. Scanning electron microscopic studies revealed that the microstructure of the enzyme-treated samples appeared denser than the control, suggesting that pretreatment of milk by MTGase could be used to improve the microstructure of the yogurt gel. Results of this study indicate that enzymatic cross-linking of milk proteins by MTGase appears to be an effective means for improving the functional properties of goat milk yogurt. MTGase treatment may be a useful method in the production of probiotic goat milk yogurt products. [Copyright &y& Elsevier]

Rheological, physico-chemical and organoleptic studies were made on five types of yoghurt originally from pure caprine milks of an Alpine breed and local breeds, pure ovine milk of the Lacaune breed, and two mixtures containing 50% caprine milk from an Alpine breed + 50% ovine milk of the Lacaune breed and 70% caprine milk of local breeds + 30% ovine milk of the Lacaune breed. Comparison of the yoghurts showed that it was possible to produce yoghurt of good quality from the last four types of milk. In contrast, pure caprine milk from an Alpine breed was not suitable for the production of yoghurt as this milk is low in dry matter and the yoghurt that was produced had the lowest firmness and significantly inferior organoleptic characteristics. Yoghurts prepared from mixtures of 50% caprine milk of an Alpine breed + 50% ovine milk of the Lacaune breed, and 70% caprine milk of local breeds + 30% ovine milk of the Lacaune breed, were of good quality, with similar consistency, rheological and organoleptic characteristics. [ABSTRACT FROM AUTHOR]

• Lactic acid bacteria from artisanal dairy products of the Western Balkan were tested. • White brined, fresh and hard cheeses, yogurt, cream and kajmak were analyzed. • Over 3000 isolates were characterized and 28 species were identified. • Many strains had one, two or more probiotic properties. The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food. [ABSTRACT FROM AUTHOR]