Role of milk protein–based products in some quality attributes of goat milk yogurt

Abstract

Goat milk yogurts were manufactured with the fortification of 2% (wt/vol) skim goat milk powder (SGMP), sodium caseinate (NaCn), whey protein concentrate (WPC), whey protein isolate (WPI), or yogurt texture improver (YTI). Yogurts were characterized based on compositional, microbiological, and textural properties; volatile flavor components (with gas chromatography); and sensory analyses during storage (21d at 5 °C). Compared with goat milk yogurt made by using SGMP, the other goat milk yogurt variants had higher protein content and lower acidity values. Goat milk yogurts with NaCn and WPC, in particular, had better physical characteristics. Using WPI caused the hardest structure in yogurt, leading to higher syneresis values. Acetaldehyde and ethanol formation increased with the incorporation of WPI, WPC, or YTI to yogurt milk. The tyrosine value especially was higher in the samples with NaCn and YTI than in the samples with WPC and WPI. Counts of Streptococcus thermophilus were higher than the counts of Lactobacillus delbrueckii ssp. bulgaricus, possibly due to a stimulatory effect of milk protein-based ingredients other than SGMP on the growth of S. thermophilus. Yogurt with NaCn was the best accepted among the yogurts. For the parameters used, milk protein-based products such as NaCn or WPC have promising features as suitable ingredients for goat milk yogurt manufacture.

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk

“…Goat milk production is ranked third worldwide after cow milk and buffalo milk and is a particularly important dietary component in developing countries [1,2]. Moreover, goat milk is regarded as an indispensable raw material in the dairy industry, due to its high digestive quality, and nutritional value for babies, children, and adults, as well as its beneficial physiological effects for those suffering from malnutrition and indigestion [3][4][5][6]. Goat milk is more prone to sedimentation and coagulation during high heat treatment than cow milk due to its lower α-s1 casein and higher ionic calcium concentrations [1,2,7].…”

Bacterial diversity in goat milk from the Guanzhong area of China

“…Goat milk is easily digested and absorbed, has a high nutritional value, and it contains many probiotics, including lactic acid bacteria (García et al, 2014). However, compared with that in cow milk, coagulation of goat milk through fermentation is more difficult due to the differences in protein composition (Gursel et al, 2016), and lactic acid bacteria sourced from goat milk may be more suitable for goat milk fermentation (Silva et al, 2016).…”

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

“…For this purpose, yoghurts were manufactured from goat milk fortified with two different types of WPC and studied throughout a 4-week storage period. Fortification of goat milk base has been reported by Bruzantin et al (2016) who used skim milk powder and by Gursel et al (2016) who used skim milk, sodium caseinate, WPC and whey protein isolate (WPI) powders. The new element of the present study is the use of two WPCs with similar protein content but of different origin and with different protein and mineral profile for the fortification of goat milk yoghurt base.…”