Organic magnesium salts fortification in fermented goat’s milk

Znamirowska, Agata; Szajnar, Katarzyna; Pawlos, Małgorzata

doi:10.1080/10942912.2019.1666871

Cited by 15 publications

(34 citation statements)

References 39 publications

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“…The composition and physicochemical characteristic of raw goat’s milk is presented in Table 1 . The protein, fat and total solids values were higher than those reported by Barłowska et al [ 5 ], Wolanciuk et al [ 41 ] and Znamirowska et al [ 40 ] for White improved goat breed milk and milk from unidentified goats. The gross chemical composition was, however, in accordance with that reported by Guo et al [ 42 ] for commingled goat milk.…”

Section: Resultscontrasting

confidence: 62%

“…The concentration of macro-and microelements (Ca, K, Mg, P, Mn, Se, Cd and Pb) in milk, cheese and whey was determined by ICP-OES (inductively coupled plasma-optical emission spectrometry) method with a spectrophotometer Thermo iCAP Dual 6500 (Thermo Fisher Scientific Inc., USA) according to Znamirowska et al [40] with modifications (2.50 g of milk, 1.00 g of whey and 0.50 g of cheese were weighed). The ICP-OES instrument was calibrated with standards (Merck, Darmstadt, Germany) including concentrations of 10,000 ppm for macroelements and 1000 ppm for microelements.…”

Section: Mineral Composition Of Milk Cheese and Wheymentioning

confidence: 99%

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Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Pawlos

Znamirowska

Zaguła

et al. 2020

Foods

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Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s acid-curd cheese. In this study, four types of acid-curd cheeses from goat’s milk subjected to 85 °C/5 min treatment were produced: control cheeses—made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%.

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Section: Resultscontrasting

confidence: 62%

Section: Mineral Composition Of Milk Cheese and Wheymentioning

confidence: 99%

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Pawlos

Znamirowska

Zaguła

et al. 2020

Foods

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“…Texture profile analysis (TPA) was performed according to the method of Znamirowska et al [19]. Parameters of the texture were determined using the Brookfield CT3 Texture Analyzer.…”

Section: Instrumental Texturementioning

confidence: 99%

Probiotic Fermented Milk with Collagen

Znamirowska

Szajnar

Pawlos

2020

Dairy

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The aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus. Physicochemical and organoleptic properties were studied and microbiological analysis of fermented milk was performed on days 1 and 21 of storage. Milk with the addition of 3% collagen protein hydrolysate was pasteurized (85 °C/30 min), divided into two groups, cooled to 37 °C and inoculated: the first group with Bifidobacteriumanimalis ssp. lactis Bb-12, second with Lactobacillus rhamnosus. Incubation was carried out at 37 °C/10 h. After 21 days of refrigerated storage, the pH value decreased in all analyzed milk samples. Collagen protein hydrolysate was a good milk additive to increase gel hardness and reduce syneresis. Moreover, its addition did not change the taste and odour of milk fermented with the use of Bifidobacterium Bb-12 and Lactobacillus rhamnosus. Collagen protein hydrolysate favourably stimulated the survival of Bifidobacterium Bb-12 during 21 days of storage. After 21 days of cold storage in milk with collagen, the number of Lactobacillus rhamnosus cells was reduced by 0.11 log cfu g−1.

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“…The TBC (total bacterial count) showed in Table 1 is much lower, which indicates that the evaluated milk meets the criteria of Regulation 1662/2006 [ 36 ]. Znamirowska et al [ 37 ] determined a lower bacterial cell count (120,500 CFU mL −1 ) in goat milk. Another study reported TBC in goat milk of 359,000 CFU mL −1 [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

“…The specific properties of goat milk form the different texture and rheological properties of fermented milk compared to fermented cow milk [ 54 , 55 , 56 ]. According to Znamirowska et al [ 37 ], some mineral compounds added to milk before pasteurization can improve the textural properties of milk acid gels.…”

Section: Resultsmentioning

confidence: 99%

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

2021

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The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat’s milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat’s milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g−1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel’s hardness. The addition of 20 mg Ca 100 g−1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel’s springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel’s color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.

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Organic magnesium salts fortification in fermented goat’s milk

Cited by 15 publications

References 39 publications

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Probiotic Fermented Milk with Collagen

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

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