Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product
The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial char...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/21/3025 |
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| author | Emilio José González-Navarro María Carmen Beltrán María Pilar Molina Francisco Javier Pérez-Barbería Ana Molina María Isabel Berruga |
| author_facet | Emilio José González-Navarro María Carmen Beltrán María Pilar Molina Francisco Javier Pérez-Barbería Ana Molina María Isabel Berruga |
| author_sort | Emilio José González-Navarro |
| collection | DOAJ |
| description | The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer. |
| first_indexed | 2024-03-09T19:20:21Z |
| format | Article |
| id | doaj.art-add1b8dd55a14a6ebc69dc67ebecc979 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T19:20:21Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-add1b8dd55a14a6ebc69dc67ebecc9792023-11-24T03:25:50ZengMDPI AGAnimals2076-26152022-11-011221302510.3390/ani12213025Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type ProductEmilio José González-Navarro0María Carmen Beltrán1María Pilar Molina2Francisco Javier Pérez-Barbería3Ana Molina4María Isabel Berruga5Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, SpainInstitute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, SpainInstitute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, SpainBiodiversity Research Institute (University of Oviedo-Spanish Research Council-Principado de Asturias), Mieres, 33600 Asturias, SpainFood Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, SpainFood Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, SpainThe aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer.https://www.mdpi.com/2076-2615/12/21/3025goatcolostrummilkfermented milkyogurt |
| spellingShingle | Emilio José González-Navarro María Carmen Beltrán María Pilar Molina Francisco Javier Pérez-Barbería Ana Molina María Isabel Berruga Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product Animals goat colostrum milk fermented milk yogurt |
| title | Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product |
| title_full | Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product |
| title_fullStr | Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product |
| title_full_unstemmed | Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product |
| title_short | Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product |
| title_sort | suitability of goat colostrum to produce a fermented yogurt type product |
| topic | goat colostrum milk fermented milk yogurt |
| url | https://www.mdpi.com/2076-2615/12/21/3025 |
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