Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk

Abstract

The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were higher in fermented goat milk. Fermented goat milk had lower amounts of folic acid, vitamin E and C, and higher values of vitamin A, D3, B6 and B12. The current study demonstrates the better nutritional characteristics of fermented goat milk, suggesting a potential role of this dairy product as a high nutritional value food.

Fermented goat milk consumption improves cardiovascular health during anemia recovery

“…In the present study, animals consuming fermented goat milk recorded higher levels of adiponectin. As already mentioned, fermented goat milk is also richer in short‐ and medium‐chain fatty acids. These have a positive effect on adiponectin secretion and also reduce the synthesis of endogenous cholesterol and its intestinal absorption, which is able to pass through the mitochondrial membrane independently of carnitine, does not need re‐esterification, and is oxidized in the mitochondria, providing fast energy discharge available for several metabolic pathways, reducing lipogenesis de novo and therefore preventing fat mass expansion and adiponectin secretion.…”

“…Fermented milks were prepared according to the method previously described by Moreno‐Fernandez et al . Both milk types were inoculated with traditional yoghurt starters Lactobacillus delbrueckii subsp.…”

“…Fermented milks were prepared according to the method previously described by Moreno-Fernandez et al 18 Both milk types were inoculated with traditional yoghurt starters Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (initial concentration 1 × 10 11 colony-forming units (CFU) mL −1 ; 10 mL L −1 inoculum) and incubated at 37 ∘ C for approximately 24 h. Subsequently, fermented milk samples were subjected to a smooth industrial dehydration process, until the final moisture ranged between 2.5 and 4.5%.…”

Fermented goat milk improves antioxidant status and protects from oxidative damage to biomolecules during anemia recovery

“…Fermented goat milk contains casein together with short‐chain and medium‐chain fatty acids (capric, caprylic and caproic acids) . The antioxidative enzymes, so‐called primary scavengers, in red blood cells and serum include SOD, CAT, GPx and GR.…”

“…Fermented milks were prepared according to the method described by Moreno‐Fernandez et al Both milk types were inoculated with traditional yoghurt starters Lactobacillus bulgaricus subsp. delbrueckii and Streptococcus thermophilus (initial concentration 1 × 10 colony‐forming units (CFU) mL −1 ; 10 mL L −1 inoculum) and incubated at 37 °C for approximately 24 h. Subsequently, fermented milk samples were subjected to a smooth industrial dehydration process until the final moisture content ranged between 25 and 45 g kg −1 .…”