The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

Raynal-Ljutovac, Ketsia; Gaborit, P.; Lauret, A.

doi:10.1016/j.smallrumres.2005.06.010

Cited by 74 publications

(55 citation statements)

References 21 publications

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“…For example, ELISA kits used for the measurement of bovine lactoferrin do not work on goats milk (Hodgkinson et al 2008) and false-positive results have often been obtained not only for lactoferrin but also for the lactoperoxidase system (Raynal-Ljutovac et al 2005). To overcome this problem, techniques used to measure lactoferrin have been adapted at least to goats milk (Chen et al 2004;Hodgkinson et al 2008).…”

Section: Humoral Defensesmentioning

confidence: 99%

Mastitis impact on technological properties of milk and quality of milk products—a review

Maréchal

Thiéry²,

Vautor

et al. 2011

Dairy Science & Technol.

150

139

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The consequences of mastitis on the technological properties of milk and on the quality of milk products are widely reported in the literature. Besides, recent advances have shed light on the mechanisms involved in the udder response and subsequent milk changes in mastitis cases. This review gives an update on the literature regarding the impact of mastitis on milk composition and processing properties and collates recent data regarding the mechanisms involved in mastitis effects. It is an attempt to link field observations and experimental studies in order to better understand how mastites affect so dramatically the technological properties of milk. Both bovine and small ruminant milks are considered and a special emphasis is given on the role of staphylococci, streptococci, and Escherichia coli, the most common causative agents of mastitis.

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Section: Humoral Defensesmentioning

confidence: 99%

Mastitis impact on technological properties of milk and quality of milk products—a review

Maréchal

Thiéry²,

Vautor

et al. 2011

Dairy Science & Technol.

150

139

View full text Add to dashboard Cite

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“…Acid gel from goat milk is softer and more delicate in comparison to gel from cow milk. [14,15] Although the texture, syneresis, and microstructure of yoghurt obtained from cow milk have been extensively documented in the literature, [5,10,[16][17][18][19][20][21][22][23][24] little attention is given to the properties of yoghurt from goat milk. Karademir et al [9] found that yoghurt from UF goat milk had the higher body and texture scores than yoghurt from evaporated milk and from milk with the addition of goat milk powder.…”

Section: Introductionmentioning

confidence: 99%

Instrumental Texture, Syneresis, and Microstructure of Yoghurts Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration

Domagała

2012

International Journal of Food Properties

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The objective of this study was to determine the effect of concentration degree (1.5-fold, 2-fold, and 2.5-fold [v/v]) of ultrafiltrated goat milk on instrumental texture, syneresis, and microstructure of set-yoghurt. The milk for control yoghurt was non-concentrated. The concentration of goat milk by ultrafiltration caused an increase in the hardness, the adhesiveness, the extrusion force of yoghurt, and a reduction in the syneresis. The microstructure of yoghurts from ultrafiltrated milk showed a compact protein matrix, a small amount of void spaces, and large casein micelles in comparison to the microstructure of yoghurts from non-concentrated milk. The best texture and the smallest syneresis of goat milk yoghurts could be obtained at 1.5-or 2-fold [v/v] goat milk concentration. Yoghurt from 2.5-fold concentrated milk was characterized by a too hard and compact structure with a consistency typical for cream cheese, not yoghurt.

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“…Raynal-Ljutovac, Gaborit e Lauret (2005) relatam que alguns critérios referentes à qualidade do leite e seus atributos sensoriais, como a lipólise, são levados em consideração na obtenção de derivados. A lipólise corresponde à hidrólise (enzimática) da matéria gorda do leite, que pode ser aumentada ou diminuída durante o processamento tecnológico do leite (RAYNAL-LJUTOVAC; ABORIT; LAURET, 2005). Tratamentos como a homogeneização e a armazenagem a frio, aumentariam a lipólise enquanto a pasteurização provocaria um decréscimo da mesma assim como o flavour desagradável creditado ao leite de cabra (MORGAN; GABORIT, 2001).…”

Section: Introductionunclassified

Avaliação sensorial de sorvetes elaborados com leite de cabra

2006

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ResumoO objetivo deste trabalho foi avaliar sensorial e economicamente formulações de sorvetes obtidos a partir do uso de leite de cabra em pó ou pasteurizado, gordura vegetal hidrogenada e aroma de morango.De vinte e sete formulações inicialmente previstas em um delineamento experimental, utilizando leite de cabra em pó, foram escolhidas as três melhores formulações. Estas três formulações foram avaliadas sensorialmente em três repetições utilizando leite de cabra em pó e três repetições utilizando o leite de cabra pasteurizado. Tanto para o leite em pó quanto para o pasteurizado as formulações escolhidas pelos julgadores foram as elaboradas com as seguintes variáveis: 80 g de gordura vegetal hidrogenada, 0,80 litros de leite de cabra (pó -reconstituído ou pasteurizado) e 0,12 g de aroma de morango. Estas formulações apresentaram Índice de aceitabilidade de 87,1 % para o sorvete elaborado com leite de cabra em pó e 84,3 % para o leite de cabra pasteurizado. Foram realizadas as análises de custo, considerandose apenas os ingredientes da formulação com maior IA, que resultaram num custo de R$ 3,15 por litro e R$ 2,68 para o sorvete de leite de cabra em pó e para o sorvete de leite de cabra pasteurizado, respectivamente. Palavras-chave: Sorvete, leite de cabra, análise sensorial AbstractThe objective of this work was to evaluate sensory and economically formulations obtained from of goat powder milk, vegetable fat and strawberry aroma. At least of twenty seven formulations listed in an experimental design, were choiced three best formulations, that they also were elaborated in triplicate to the powder goat milk and pasteurized goat milk. Finally it was choiced the best formulation. The final and the best ice-cream had the following formulation: 80 g of vegetable fat, 0.80 L of goat milk (powderreconstituted or pasteurized milk) and 0.12 g of strawberry aroma. These formulations shown Acceptability Index (AI) of 87.1 % to ice-cream elaborated with powder milk and 84.3 % to pasteurized milk. Considering just the last and the best AI formulation, it were realized the cost analysis of ice-creams. The price icecream with powder goat milk was equally to R$ 3.15 per liter, while with pasteurized milk was price per liter was equally to 2.68 per liter.

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The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

Cited by 74 publications

References 21 publications

Mastitis impact on technological properties of milk and quality of milk products—a review

Mastitis impact on technological properties of milk and quality of milk products—a review

Instrumental Texture, Syneresis, and Microstructure of Yoghurts Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration

Avaliação sensorial de sorvetes elaborados com leite de cabra

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