Influence of milk ultrafiltration on Ca, Mg, Zn and P levels in fermented goats’ milk

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4

“…However, it has been reported that other parameters are also important in this process, such as total solid and protein content, concentrations of Ca 2 + and fat, pH, fermentation temperature, and preheating of the milk [ 38 ]. Thus, Bergillos-Meca et al (2015) [ 20 ] demonstrated higher Ca, P, Mg and Zn concentrations in fermented goat milks manufactured with ultrafiltration-concentrated milk, which could favor the improved gel formation in PFM.…”

“…This parameter mainly depends on the fat, protein and carbohydrates contents of the milk and therefore varies widely according to the milk used. The dry extract of UFM ( Table 2 [ 20 ]: 11.5 ± 0.3 g/100 g) was previously selected because it achieved good textural properties and is in the level of other fermented milks. Reported values ranged from 9.88 g/100 g [ 41 ] with the utilization of skimmed milk to 17.8 g/100 g with previously concentrated whole milk [ 13 ].…”

“…The influence of the milk concentration method on the fermented milk syneresis and viscosity was studied [ 19 ], comparing between the addition of powdered skimmed goat milk (2% or 4%) and ultrafiltration ( Figure 1 ). The skimmed goat milk was concentrated by ultrafiltration as described by Bergillos-Meca et al (2015) [ 20 ], filtering through a 50 kDa cut-off membrane (Vivaflow 2000, Sartorius Stedim) with a peristaltic pump (Masterflex ® L/S, Economy Drive, Cole Parmer ® ) at 2 bar pressure, up to a 12 ± 0.5% of dry extract, considered an adequate total solid content for the manufacture of fermented milks with a good consistency [ 21 ]. The following fermented milks were manufactured and analyzed: SY (made with skimmed milk: SM), SYP2 and SYP4 (with skimmed milk plus 2% and 4% of powdered skimmed milk, respectively), and UFY (with skimmed milk concentrated by ultrafiltration: UFM).…”

A Lactobacillus plantarum strain isolated from kefir protects against intestinal infection with Yersinia enterocolitica O9 and modulates immunity in mice

“…Fermented milk was manufactured as described previously [29]. Briefly, raw goats' milk was skimmed, concentrated and heated at 80 C for 30 min.…”

Evaluación de la adición de avena, mango y estevia en un yogur elaborado a partir de una mezcla de leche semidescremada de cabra y de vaca

“…Por su parte, las proteínas de la leche de cabra son menos alergénicas y su grasa es más digerible al ser el glóbulo graso de menor tamaño, lo que influye positivamente en las características sensoriales de los productos elaborados a partir de ella (Rojas-Castro et al 2007;Martín-Diana et al 2003). Además, la leche de cabra presenta un equilibrio de aminoácidos esenciales, niveles altos de calcio, selenio, magnesio, potasio, fósforo, zinc, entre otros (Cano et al 2015;Bergillos-Meca et al 2015) y es rica en vitaminas A y B (Silva et al 2013;Senaka Ranadheera et al 2012), sumado a lo anterior, también contiene taurina libre, uno de los productos metabólicos finales de aminoácidos que tiene azufre, que desempeña varias funciones biológicas como modulador de crecimiento y de actividad neuronal, conjugación de sales biliares, regulación de metabolismo osteoblástico, protección de células contra diversos tipos de heridas, prevención de daño cardiovascular y tratamiento de hígado graso en niños (Li et al 2012). Igualmente, el consumo de productos lácteos de cabra está asociado con alta digestibilidad, alcalinidad distinta, ciertos valores terapéuticos en medicina y nutrición humana (Satir y Guzel-Seydim 2015).…”