Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz, Noelia Fernanda; Oliveira, Enzo Gonçalvez de; Kairúz, Martha S Núñez de; Ramón, Adriana Noemí

doi:10.1590/1678-457x.6409

Cited by 16 publications

(12 citation statements)

References 29 publications

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“…The presence of casein, minerals and ions increase the acidity titratable, during the spring-summer period. The protein content was similar to those reported in the literature (Albenzio & Santillo, 2011;Paz et al, 2014), but lower than the minimum established by law (2.8 g 100 g -1 ) (Administración Nacional de Medicamentos, Alimentos, y Tecnología Médica, 2013). The fat was higher than the minimum set (3.0 g 100 g -1 ) by Administración Nacional de Medicamentos, Alimentos, y Tecnología Médica (2014), mainly influenced by the diet of the animals (Park et al, 2007).…”

Section: Physicochemical Analysis Of Milksupporting

confidence: 85%

“…The lower retention of fat was obtained in the MC56 sample, which had to be subjected to heating for a longer time for the strains to form; this could have caused a greater loss of fat in the hot water used for stretching the curd, caused by the smaller fat globules present in the goat milk (Paz et al, 2014). However, all the samples exceeded the minimum required by law for this type of cheese (35.0 g 100 g -1 ) (Administración Nacional de Medicamentos, Alimentos, y Tecnología Médica, 2013).…”

Section: Physicochemical Analysis Of Goat Mozzarella Cheesementioning

confidence: 96%

“…Goat milk is a natural source of oligosaccharides derived from lactose, conjugated linoleic acid, A-and B-complex vitamins, and calcium (Haenlein & Anke, 2011;Paz et al, 2014). It also tolerates different technological treatments, thus yielding products with the ability to meet consumer demands in terms of health, nutritional value, safety and sensory attributes, indicating a promising future for the dairy goat sector.…”

Section: Introductionmentioning

confidence: 99%

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Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

et al. 2017

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The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Dverall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.Keywords: goat milk; mozzarella; cheese; pH; microstructure.Practical Application: Product development for technology transfer to small producers of cheeses made from goat's milk.

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Section: Physicochemical Analysis Of Milksupporting

confidence: 85%

Section: Physicochemical Analysis Of Goat Mozzarella Cheesementioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

et al. 2017

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“…Several studies have reported on the development of dairy products with goat milk, such as cheeses (Sant'ana et al, 2013), fermented milk (Hanum et al, 2015;Paz et al, 2014;Ranadheera et al, 2012), and butter (Odoui et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk

Chaves

Souza²,

Colla

et al. 2018

Food Sci. Technol

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A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of the nutritional quality of the lipid fraction) of 'dulce de leche' concentrated to 72 and 78 °B. The treatments with chia flour concentrated to 72 °B showed higher moisture content and lower compression force, and when the concentration range increased to 78 °B, the levels of total lipids amounted up to 1.40 times when compared to treatment with corn starch. The polyunsaturated fatty acids, particularly omega-3 and omega-6 levels, were higher in treatments with chia flour on both tracks of concentration, allowing a reduction in the atherogenic index and thrombogenic index effects and the n-6/n-3 ratio. The treatments of 'dulce de leche' with a lower concentration of soluble solids obtained greater acceptance and consumer purchase intention. The application of whole chia flour in small proportions and in the concentration of 72 °B was the most appropriate under the studied conditions, showing improvement in the nutritional quality and with good technical aspects of candy made with goat milk.

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“…Goat milk has a promising source of protein, vitamins, minerals and fatty acids [2,4,7]. Goat milk has better digestibility, reduced allergenicity, due to the low content of lactose [11,15]. From goat milk usually obtain butter, yogurt, sour milk, catic.…”

Section: Introductionmentioning

confidence: 99%