Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds

Cais‐Sokolińska, Dorota; Pikul, J.; Wójtowski, Jacek; Danków, R.; Teichert, Joanna; Czyżak-Runowska, Grażyna; Bagnicka, Emilia

doi:10.1002/jsfa.6828

Cited by 28 publications

(24 citation statements)

References 33 publications

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“…Moreover, dietary supplements of camelina added as seed or cake generated a higher concentration of MUFA, especially trans ‐11 C18:1, in milk fat, and resulted in an increase in the concentration of C18:3 and cis ‐9, trans ‐11 CLA. As observed in ewes, the administration of camelina cake to goats caused an increase in the proportion of PUFA, including CLA and n‐3 FA …”

Section: Effects Of Dietary Feedstuffs Rich In N‐3 Pufa On the Milk Lmentioning

confidence: 61%

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Bernard

Bonnet

Delavaud

et al. 2018

Euro J Lipid Sci & Tech

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Recent knowledge is presented on the composition of ruminant milk fat fractions and the nutritional strategies known to alter their amount. The development of lipidomic and proteomic analyses has allowed for the characterization of minor components, such as proteins, liposoluble vitamins, and phospholipids of the milk fat globule (MFG), in addition to the triacylglycerols (TAG), which are the major constituents of the MFG core. Few differences in these components among ruminant species exist, and they have been outlined mainly on the fatty acids (FA) profile of the TAG, whereas comparative data are still lacking on vitamins and proteins. The effects of dietary treatments enriched in n‐3 polyunsaturated FA (PUFA) on the composition of the milk fat fraction are explored. In particular, pasture and plant oilseeds increase milk n‐3 PUFA and cis‐9,trans‐11 CLA and decrease saturated FA, whereas data with new feed resources, such as algae, are still rare. The peculiarities of the response of the milk fat to diets that induce a milk fat depression in cows but in lesser extent in small ruminants are described. The potential effects of polar lipids, proteins, and liposoluble vitamins of the MFG on human health are reviewed, highlighting the nutraceutical properties of milk. Practical Applications: This review provides an overview of the different components of the milk fat fraction in ruminant species and on nutritional strategies to alter their amounts to improve the nutritional quality of milk. Furthermore, this review presents recent data on species peculiarities of the milk fat fraction composition and of its response to nutritional factors, which offers a promising model to identify news levers of regulation of this fraction and foster the identification of new feeding strategies to better control milk fat composition and feed efficiency. This review synthesizes data on the composition of the milk fat fraction in ruminant species, reports advances in nutritional strategies to alter their amounts and species‐specific responses to nutrition, as well as the potential effects on human health of the major and minor components of this fraction.

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Section: Effects Of Dietary Feedstuffs Rich In N‐3 Pufa On the Milk Lmentioning

confidence: 61%

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Bernard

Bonnet

Delavaud

et al. 2018

Euro J Lipid Sci & Tech

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“…Determination of the basic chemical composition and pH was conducted using standard methods (AOAC, 1995;Cais-Sokoli nska et al, 2015a). The microbiological and cytological quality of raw milk was assessed based on the somatic cell counts (SCC) and total bacterial counts (TBC) determined in the bulk tank milk, using an IBC-m instrument (Bentley, MN, USA).…”

Section: Mare's Milk and Its Mixturesmentioning

confidence: 99%

Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk

Cais‐Sokolińska

Wójtowski

Pikul

2016

Int J of Food Sci Tech

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Summary The degree of lactose hydrolysis and exogenous lactase activity of fermented mare's milk (MM) mixed with cow's (CM), sheep's (SM) and goat's milk (GM) was investigated. Moreover, the overall sensory desirableness of the novel products was also evaluated. A mixture MM + CM, or MM + GM, or MM + SM at a 1:1 ratio, significantly reduced the amount of contained lactose (P < 0.05). Fermented MM + SM mixture may be considered the product with the greatest potential consumer desirability. This particular product is preferable for patients with secondary lactose intolerance. Its additional advantage is connected with the predicted course of fermentation assessed on the basis of changes in pH, the count of mesophilic LAB and yeast as well as their survival rates during storage.

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“…In this study, the processing value of milk did not differ from the quality attributes of milk from the control goats. An increased proportion of bioactive components in goat milk did not result in changes in acidity, texture, colour, flavour, aroma or consistency of the produced kefir (Cais-Sokolińska et al, 2015).…”

Section: Apparent Viscosity Consistency Cohesiveness Colour Parametmentioning

confidence: 82%

“…These results may be compared to those recorded by Cais-Sokolińska et al (2015) when evaluating the quality of kefir from milk from goats fed a diet rich in bioactive compounds (gold of pleasure cake). In this study, the processing value of milk did not differ from the quality attributes of milk from the control goats.…”

Section: Apparent Viscosity Consistency Cohesiveness Colour Parametmentioning

confidence: 99%

The effect of supplementation with gold of pleasure (<i>Camelina sativa</i>) cake on the fatty acid profile of ewe milk and yoghurt produced from it

Danków

Pikul²,

Wójtowski³

et al. 2015

J. Anim. Feed Sci.

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Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds

Cited by 28 publications

References 33 publications

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk

The effect of supplementation with gold of pleasure (<i>Camelina sativa</i>) cake on the fatty acid profile of ewe milk and yoghurt produced from it

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