Quality of Yoghurts From Goat's Milk Enriched With Magnesium Chloride

Znamirowska, Agata; Kalicka, Dorota; Pawlos, Małgorzata; Szajnar, Katarzyna

doi:10.15414/jmbfs.2015.4.4.369-372

Cited by 4 publications

(5 citation statements)

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“…They observed that, in milk fermented by S. thermophilus, when the concentration of Cu 2+ increased, the pH decrease was slowed down, which indicated that a higher concentration of Cu 2+ resulted in a longer fermentation time. Znamirowska et al (2015) also reported that goat's yogurts enriched with 5, 10, 15, 20 mg Mg 2+ 100 g -1 were characterized throughout 21 days of storage by higher pH values, compared to a control without added magnesium D-gluconate.…”

Section: Discussionmentioning

confidence: 90%

“…Münchbach and Gerstner (2010) reported that high levels of calcium, particularly insoluble forms such as carbonates and phosphates, tend to produce a chalky mouthfeel and may promote astringency or bitter taste in the finished product. The results of Znamirowska et al (2015) showed that fortification with magnesium gluconate decreases the sour taste of the yogurts in comparison to non-fortified ones. No significant differences were observed in the flavor scores of yogurts fortified with iron chloride, casein chelated iron, and whey protein chelated iron (Achanta et al, 2007).…”

Section: Microbiological Resultsmentioning

confidence: 98%

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Quality of yogurt fortified with magnesium lactate [pdf]

Szajnar¹,

Znamirowska²,

Kalicka³

et al. 2018

Acta Sci Pol Technol Aliment

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phone +48 725 228 614 www.food.actapol.net pISSN 1644-0730 eISSN 1898-9594 http://dx.Functional dairy products with health-promoting properties are becoming more fashionable and are desired by consumers around the world (Gera et al., 2012). With our current eating habits, the demands of the human body for minerals are not fully met, and the significant deficiencies of magnesium and calcium ABSTRACT Background. Magnesium is a micronutrient which plays an important role in a wide range of fundamental cellular reactions. Deficiency of magnesium leads to serious biochemical and symptomatic changes. The present study was carried out to establish the influence of magnesium lactate fortification on the physicochemical, microbiological and rheological properties of fat-free yogurt manufactured using different starters. Material and methods. In this study, yogurts were produced from fat-free milk, standardized with skimmed milk powder to 6% protein content, and then divided into two parts. One part was left without supplementation as a control and in the second part, magnesium L-lactate hydrate was added in the amount of 317.30 mg 100 g -1 , which was equal to 35 mg of Mg 2+ 100 g -1 of milk. Both mixtures were blended, pasteurized at 85°C for 30 minutes, cooled to 45°C and then divided into three parts, inoculated with: (1) YC-X11 yogurt culture, (2) YF-L811 yogurt culture and (3) VITAL yogurt culture supplemented with probiotics (Lactobacillus acidophilus, Bifidobacterium lactis) respectively. Fermentation was performed at 43°C and the final yogurts were cooled to 5°C. After 24 hours of cold storage, the pH values, titratable acidity, syneresis, color, texture profile, viscosity, sensory analysis and microbiology of the yogurts were analyzed. Results. The results showed that addition of magnesium lactate significantly reduced syneresis and increased the hardness of fat-free yogurts. There was no impact on the viability of starter bacteria in the yogurts after 24 hours of refrigerated storage. Conclusions. Magnesium lactate showed good potential for the fortification of dairy foods, according to physicochemical data. Further research is needed regarding the influence of storage time and to establish whether the observed effects are largely due to the magnesium cation or lactate anion.

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Section: Discussionmentioning

confidence: 90%

Section: Microbiological Resultsmentioning

confidence: 98%

Quality of yogurt fortified with magnesium lactate [pdf]

Szajnar¹,

Znamirowska²,

Kalicka³

et al. 2018

Acta Sci Pol Technol Aliment

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“…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 ]. Sikora and Kawęcka [ 39 ], investigated the suitability for cheese making using goat milk from the Saanen breed, and reported a total bacterial count of 100,000 CFU mL −1 .…”

Section: Resultsmentioning

confidence: 99%

“…The ability of bisglycinate to neutralize milk could be used to increase enrichment doses with compounds that give milk an acidic character. Using the appropriate proportions between the alkaline-forming bisglycinate and calcium compounds that increase the acidity of milk may result in a desirable increase in the amount of the introduced mineral [ 4 , 38 ]. Moreover, the observation of cooled fortified milk samples carried out in this study did not show coagulation resulting in curdling of milk proteins.…”

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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“…Znamirowska et al analysed the quality of raw goat's milk for the production of yoghurt [21]. The protein, fat and dry matter content were 2.69%, 2.98% and 10.78%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Nutritive Value of Goat and Cow Milk Sampled from the Region of East Kazakhstan

Serikova

Duyssembayev

Нургазезова

et al. 2018

JPRI

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This paper presents the results of a nutritional profile of goat's milk sampled from the region of East Kazakhstan. The chemical composition determined showed that goat's milk contained 4.63% fat, 3.5% protein and 8.14% non-fat milk solids, while cow's milk had less fat (4.15%), protein (3.2%), but more non-fat milk solids (12.05%). The vitamin and mineral composition of goat milk consisted of vitamin B1 (0.036 mg/100 g), vitamin B2 (0.125 mg/100 g), vitamin B6 (0.057 mg/100 g), vitamin C (0.183 mg/100 g), sodium (193 mg/l), potassium (167.72 mg/l), calcium (386.43 mg/l), phosphorous (302.56 mg/l) and magnesium (42 mg/l). For cow's milk, the major mineral elements were represented by potassium (151.03 mg/l), calcium (125.73 mg/l), sodium (51.67 mg/l) and magnesium (14.54 mg/l). The majority of the essential amino acids were represented by histidine (0.278 g/100 g), leucine (0.264 g/100 g) and arginine (0.260 g/100g) in goat's milk. The overall nutritional profile of goat's milk was demonstrated to have particularly beneficial and healthful effects on the human body.

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Quality of Yoghurts From Goat's Milk Enriched With Magnesium Chloride

Cited by 4 publications

References 1 publication

Quality of yogurt fortified with magnesium lactate [pdf]

Quality of yogurt fortified with magnesium lactate [pdf]

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

Nutritive Value of Goat and Cow Milk Sampled from the Region of East Kazakhstan

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