Research on Goat Milk Products: A Review

Loewenstein, M.; Speck, S. J.; Barnhart, Harold M.; Frank, Joseph F.

doi:10.3168/jds.s0022-0302(80)83126-2

Cited by 40 publications

(25 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These authors found that the total volatile fatty acid content in Domiati cheese made from cows' and buffaloes' milk preserved by activation of the LP system was lower than that in cheese made from the untreated control milk. The strong flavour of goats' milk cheeses is due to the FFA released during the ripening period of the cheese (Loewenstein et al, 1980;Ju! arez & Ramos, 1986;Chandan et al, 1992).…”

Section: Article In Pressmentioning

confidence: 99%

“…Cheeses made under these conditions may not have the minimum hygiene and sanitary standards necessary to obtain consistent product quality (Emaldi, 1996). Most reports of processing of goats' milk do not include pasteurisation (Loewenstein, Speck, Barnhart, & Frank, 1980;Emaldi, 1996;Klinger & Rosenthal, 1997). The consumption of cheese made from unpasteurised goats' milk has been identified as the cause of epidemics of brucellosis (Loewenstein et al, 1980;Thapar & Young, 1986;Wallach et al, 1994), listeriosis (De Buyser, Dufour, Maire, & Lafarge, 2001) and food poisoning due to enterotoxin production by staphylococci (De Buyser, Dilasser, Hummel, & Bergdoll, 1987;Parente & Mazzatura, 1991;De Buyser et al, 2001).…”

Section: Introductionmentioning

confidence: 96%

See 1 more Smart Citation

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

Seifu

Buys

Donkin

2004

International Dairy Journal

View full text Add to dashboard Cite

Section: Article In Pressmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

Seifu

Buys

Donkin

2004

International Dairy Journal

View full text Add to dashboard Cite

“…In the production of fermented milk, goat milk is rarely used although in the fermented form it has a higher nutritional value and digestibility (LOEWENSTEIN et al 1980;MARTÍN-HERNÁNDEZ et al 1992;BOŽANIĆ et al 1998).…”

mentioning

confidence: 99%

Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

Pavlović¹,

Hardi²,

Slačanac³

et al. 2006

Czech J. Food Sci.

View full text Add to dashboard Cite

This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (the number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. The results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased with the fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle course of fermentation. Statistically significant correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented goat milk was noted as opposed to the correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented cow milk which was not statistically significant. All samples of goat and cow fermented milk exhibited inhibitory effects on the growth of Campylobacter jejuni.  

show abstract

“…Some authors have indicated that goat milk is a better substrate for lactobacilli growth than cow milk (Loewenstein et al 1980;Abrahamsen & Rysstad 1991;Alichandis & Polyc hroniad ou 1997;Ant unac et al . 2000;Slačanac et al 2004Slačanac et al , 2005.…”

Section: Resultsmentioning

confidence: 99%

Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

Slačanac¹,

Hardi²,

Čuržik³

et al. 2007

Czech J. Food Sci.

View full text Add to dashboard Cite

This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of Salmonella enteritidis D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium longum Bb-46 and pH of fermented milk) was also analysed. S enteritidis D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with Bifidobacterium longum Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. Bifidobacterium longum Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of Salmonella enteritidis D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of Bifidobacterium longum Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on Salmonella enteritidis D growth increased rapidly with the fermentation time. The results indicated high sensitivity of Salmonella enteritidis D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted.

show abstract

Research on Goat Milk Products: A Review

Cited by 40 publications

References 60 publications

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

Contact Info

Product

Resources

About