Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk

Hamad, Mohamed Nour-Eldin Farid; Ismail, Mohammed; Elraghy, Esraa Mohamed

doi:10.1080/19390211.2017.1334735

Cited by 8 publications

(4 citation statements)

References 21 publications

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“…However, only a few studies to date have evaluated the improvement of the flavor of goat milk products with probiotics (Costa et al. ; Hamad, Ismail, & Elraghy, ; Silva et al., ).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

“…The flavor characteristics of certain goat milk products remain problematic, but the addition of probiotic cultures could contribute to improving their sensory properties. However, only a few studies to date have evaluated the improvement of the flavor of goat milk products with probiotics (Costa et al 2014;Hamad, Ismail, & Elraghy, 2018;Silva et al, 2017).…”

Section: Goat Milk As a Probiotic Carrier Foodmentioning

confidence: 99%

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Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

140

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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“…However, only a few studies to date have evaluated the improvement of the flavor of goat milk products with probiotics (Costa et al. ; Hamad, Ismail, & Elraghy, ; Silva et al., ).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Section: Goat Milk As a Probiotic Carrier Foodmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

140

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“…They have shown numerous health benefits, including improving gut health, reducing inflammation, and boosting the immune system 13 . Also, Hamad et al 14 revealed that adding probiotics and tamr to goat bio rayeb milk can improve its nutritional value and, sensory quality, overall acceptability, also significantly increase the acidity, protein content, and probiotic bacteria counts of bio rayeb, making it a more convenient and accessible probiotic product for consumers. Combining essential oils and traditional dairy products, such as rayeb milk, presents a promising approach to improving dairy products' nutritional and health benefits.…”

Section: Introductionmentioning

confidence: 99%

Impact of mixing coriander oil with goat feed on the chemical, microbiological and sensory characterizations of bio rayeb milk

Abd-Rabou

Mansour

Matloup

et al. 2023

Sci Rep

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This research aimed to investigate the properties of bio rayeb milk that results from goats fed on feed supplemented with different concentrations of coriander oil. The study design included a control treatment (C) and two coriander oil concentrations, a low level of (0.95%) T1 and a high level of (1.9%) T2. A probiotic starter culture, Direct Vat Set (DVS) of lactobacillus delbrueckii ssp. bulgaricus and streptococcus salivarius ssp. thermophilus in the ratio (1:1) was used to prepare bio rayeb. All treatments were stored at 4 °C for 2 weeks and analyzed on day one and at the end of storage. Results showed that the coagulation time during bio rayeb manufacturing remained consistent at almost 6 h for all batches. However, using a high coriander oil level (1.90%) significantly decreased the apparent viscosity and the content of monounsaturated fatty acids. The DPPH inhibition and the content of monounsaturated fatty acids increased. The electrophoresis chromatogram exhibited a high degree of proteolysis in T2 compared to the control and T1. Microbiologically, yeast, molds, and coliforms were absent in all treatments. Feeding goats on provender supplemented with a low concentration of coriander oil may positively impact the resultant milk's technological and sensorial properties.

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“…Newly, standardized and sterilized Rayeb milk is made in dairy products plants using whole milk and ABT culture. In the same context, Hamad et al [8] manufactured bio-Rayeb milk from goat's milk supplemented with Tamr (dried dates). They cleared that mixing Tamr with bio-Rayeb milk increased nutritional value by decreasing saturated fatty acids and increasing α-linolenic, linoleic, oleic acids, and antioxidant activity levels.…”

Section: Introductionmentioning

confidence: 99%

Influence of Mixing Peanut Milk and Honey with Cow Milk on the Nutritional and Health Properties of Bio- Rayeb Milk

Abou‐Dobara¹,

Ismail²,

Refat³

2018

J Food Chem Nanotechol

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Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk

Cited by 8 publications

References 21 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Impact of mixing coriander oil with goat feed on the chemical, microbiological and sensory characterizations of bio rayeb milk

Influence of Mixing Peanut Milk and Honey with Cow Milk on the Nutritional and Health Properties of Bio- Rayeb Milk

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