Probiotic fermented milks made of cow's milk, goat's milk and their mixture

Salamoura, C.; Kontogianni, Artemis; Katsipi, Despoina; Kandylis, Panagiotis; Varzakas, Theodoros

doi:10.1016/j.jbiotec.2014.07.262

Cited by 5 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Probiotic‐enriched ( L. casei ATCC 393) fermented milk samples made from goat milk as well as those prepared with a combination of goat and bovine milk have been reported to have obtained higher overall sensory quality scores compared with the scores of the corresponding fermented milk samples made only from bovine milk (Salamoura, Kontogianni, Katsipi, Kandylis, & Varzakas, ). In addition to L. casei ATCC 393, starter cultures of L. delbrueckii ssp.…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

“…However, S. thermophilus presented significantly lower viability in fermented goat milk compared to its viability in the other milk types at the end of storage. Although the reason for this difference was not clear, differences in the numbers of viable probiotic and starter culture cells might have been responsible for the observed sensory differences (Salamoura et al., ). Probiotic L. rhamnosus CRL1505 has also been used in the production steps of fermented goat milk.…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

See 1 more Smart Citation

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

View full text Add to dashboard Cite

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

show abstract

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

View full text Add to dashboard Cite

show abstract

“…The desirable characteristics of a potential probiotic include; (i) not harmful toward the host; (ii) ability to survive during transport to the active site; (iii) capability of colonizing and proliferating within the host; (iv) no virulence genes or antibiotic resistance genes ( Hai, 2015 ). The common microorganisms used as probiotics are Lactobacillus acidophilus, Lactobacillus casei, Bacillus sp., Bifidobacterium bifidum , Lactococcus lactis and also the yeast, Saccharomyces cerevisiae ( Ouwehand et al, 2002 ; Salamoura et al, 2014 ). However, less attention has been put on the use of Actinobacteria as probiotics in aquaculture despite being widely known as prolific producer for secondary metabolites, particularly the genus ( Butler, 2008 ).…”

Section: Probioticsmentioning

confidence: 99%

Streptomyces Bacteria as Potential Probiotics in Aquaculture

et al. 2016

View full text Add to dashboard Cite

In response to the increased seafood demand from the ever-going human population, aquaculture has become the fastest growing animal food-producing sector. However, the indiscriminate use of antibiotics as a biological control agents for fish pathogens has led to the emergence of antibiotic resistance bacteria. Probiotics are defined as living microbial supplement that exert beneficial effects on hosts as well as improvement of environmental parameters. Probiotics have been proven to be effective in improving the growth, survival and health status of the aquatic livestock. This review aims to highlight the genus Streptomyces can be a good candidate for probiotics in aquaculture. Studies showed that the feed supplemented with Streptomyces could protect fish and shrimp from pathogens as well as increase the growth of the aquatic organisms. Furthermore, the limitations of Streptomyces as probiotics in aquaculture is also highlighted and solutions are discussed to these limitations.

show abstract

“…Uysal-Pala et al, (2006) assessed the sensory qualities of fermented GM produced with probiotics (Bifidum BB-12 and Lactobacillus acidophilus LA-5) and regular (YO-FLEX YC-350(Y)) cultures [165]. The samples of fermented milk probiotic-enriched with (L. casei ATCC 393), produced from goat milk, and those made using a mix of CM and GM, have been shown to have a higher rating of sensorial quality than equivalent fermented milk samples manufactured exclusively from CM [166]. Furthermore, Probiotic L. rhamnosus CRL1505 has been utilized in the fermentation of GM.…”

Section: Fermented Milkmentioning

confidence: 99%

Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk

Nayik¹,

Jagdale

Gaikwad

et al. 2022

Dairy

View full text Add to dashboard Cite

Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.

show abstract

Probiotic fermented milks made of cow's milk, goat's milk and their mixture

Cited by 5 publications

References 0 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Streptomyces Bacteria as Potential Probiotics in Aquaculture

Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk

Contact Info

Product

Resources

About