Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product

Abstract

Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 10 cfu g of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

The Effect of Coriander Oil Addition to Goat Feed on the Technological Properties of the Resultant Milk; Rayeb as a Product Model

“…The addition of coriander oil had no discernible effect on the coagulation time of rayeb up to pH 4.6, as all batches reached pH 4.6 0.1 after six hours. This observation is consistent with ndings previously reported [37] . Figure 3 depicts the changes in pH and titratable acidity values of rayeb treatments during 21 days of cold storage.…”

“…Studies have demonstrated the potential of coriander's oil as antimicrobial [18] , antibacterial [19] , and cytotoxic [20] agents, among others. One of the most signi cant functional fermented milk products is stirred yogurt made with yogurt starters, often known as Rayeb milk in the Middle East [21] . In rural locations, a traditional Rayeb milk production process relies on the natural fermentation of raw milk by microbes and their enzymes).…”

Antioxidant Activity and Quality Characteristics of Yogurt Supplemented with Raw and Germinated Barley Flour Storage

“…However, the fat percentage did not affect markedly by adding barley flour from both R&G grains. These results are mainly consistent with reports of Abbas et al (2013) and Ismail et al (2018). Table (2) shows that increasing the barley flour percentage from R&G grains added to the formulated yogurt significantly increased total solids, total protein and fat.…”

Honey as a functional additive in yoghurt – a review

“…bulgaricus and B. longum gradually declined, however B. longum retained its viability above the recommended level (10 6 -10 7 cfu/g) after 21 days of storage at 4 ± 1°C. Recently, Ismail et al (2018) reported an increase in viability of L. acidophilus and Bifidobacterium lactis Bb12 in ABT cultured goat’s milk fortified barley flour (15 per cent) and honey (4 per cent). Inclusion of honey (2 to 6 per cent) in bio-yoghurt obtained by culturing with ABT induced an increase in Bifidobacteria population (3.3 × 10 6 to 4.7 × 10 6 cfu/ml), highest being noted at highest concentration of honey (Ammar et al , 2015).…”