Characterization of goat milk and potentially symbiotic non-fat yogurt

Autores
Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Nuñez, Martha Susana; Ramón, Adriana Noemí
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for 15 minutes. The product formulated had a protein and fat content of 4.04 to 0.04 g/100 mL, good sensory properties, and acceptability of 95%. The lactic bacteria count was 9 × 107 CFU mL - 1, and probiotic culture count was higher than 1 × 106 CFU mL - 1, which guarantees their effect and capacity to survive in the digestive tract and spread in the intestine. The yogurt was stable during the 21 days of storage. Therefore, this study shows that goat milk yogurt is an adequate delivery vehicle of the probiotic culture L. casei and inulin.
Fil: Paz, Noelia Fernanda. Universidad Nacional de Salta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Goncalvez de Oliveira, Enzo. Universidad Nacional de Salta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Nuñez, Martha Susana. Universidad del Norte Santo Tomás de Aquino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta; Argentina
Materia
Goat milk
Yogurt
Symbiotic
L. casei inulin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22143
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/22143
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of goat milk and potentially symbiotic non-fat yogurtPaz, Noelia FernandaGoncalvez de Oliveira, EnzoNuñez, Martha SusanaRamón, Adriana NoemíGoat milkYogurtSymbioticL. casei inulinhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for 15 minutes. The product formulated had a protein and fat content of 4.04 to 0.04 g/100 mL, good sensory properties, and acceptability of 95%. The lactic bacteria count was 9 × 107 CFU mL - 1, and probiotic culture count was higher than 1 × 106 CFU mL - 1, which guarantees their effect and capacity to survive in the digestive tract and spread in the intestine. The yogurt was stable during the 21 days of storage. Therefore, this study shows that goat milk yogurt is an adequate delivery vehicle of the probiotic culture L. casei and inulin.Fil: Paz, Noelia Fernanda. Universidad Nacional de Salta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Goncalvez de Oliveira, Enzo. Universidad Nacional de Salta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Nuñez, Martha Susana. Universidad del Norte Santo Tomás de Aquino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ramón, Adriana Noemí. Universidad Nacional de Salta; ArgentinaSociedade Brasileira Ciencia E Tecnologia de Alimentos2014-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22143Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Nuñez, Martha Susana; Ramón, Adriana Noemí; Characterization of goat milk and potentially symbiotic non-fat yogurt; Sociedade Brasileira Ciencia E Tecnologia de Alimentos; Ciencia E Tecnologia de Alimentos; 34; 3; 9-2014; 629-6350101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.6409info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/5659j2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:58Zoai:ri.conicet.gov.ar:11336/22143instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:49:58.761CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of goat milk and potentially symbiotic non-fat yogurt
title Characterization of goat milk and potentially symbiotic non-fat yogurt
spellingShingle Characterization of goat milk and potentially symbiotic non-fat yogurt
Paz, Noelia Fernanda
Goat milk
Yogurt
Symbiotic
L. casei inulin
title_short Characterization of goat milk and potentially symbiotic non-fat yogurt
title_full Characterization of goat milk and potentially symbiotic non-fat yogurt
title_fullStr Characterization of goat milk and potentially symbiotic non-fat yogurt
title_full_unstemmed Characterization of goat milk and potentially symbiotic non-fat yogurt
title_sort Characterization of goat milk and potentially symbiotic non-fat yogurt
dc.creator.none.fl_str_mv Paz, Noelia Fernanda
Goncalvez de Oliveira, Enzo
Nuñez, Martha Susana
Ramón, Adriana Noemí
author Paz, Noelia Fernanda
author_facet Paz, Noelia Fernanda
Goncalvez de Oliveira, Enzo
Nuñez, Martha Susana
Ramón, Adriana Noemí
author_role author
author2 Goncalvez de Oliveira, Enzo
Nuñez, Martha Susana
Ramón, Adriana Noemí
author2_role author
author
author
dc.subject.none.fl_str_mv Goat milk
Yogurt
Symbiotic
L. casei inulin
topic Goat milk
Yogurt
Symbiotic
L. casei inulin
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for 15 minutes. The product formulated had a protein and fat content of 4.04 to 0.04 g/100 mL, good sensory properties, and acceptability of 95%. The lactic bacteria count was 9 × 107 CFU mL - 1, and probiotic culture count was higher than 1 × 106 CFU mL - 1, which guarantees their effect and capacity to survive in the digestive tract and spread in the intestine. The yogurt was stable during the 21 days of storage. Therefore, this study shows that goat milk yogurt is an adequate delivery vehicle of the probiotic culture L. casei and inulin.
Fil: Paz, Noelia Fernanda. Universidad Nacional de Salta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Goncalvez de Oliveira, Enzo. Universidad Nacional de Salta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Nuñez, Martha Susana. Universidad del Norte Santo Tomás de Aquino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta; Argentina
description Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for 15 minutes. The product formulated had a protein and fat content of 4.04 to 0.04 g/100 mL, good sensory properties, and acceptability of 95%. The lactic bacteria count was 9 × 107 CFU mL - 1, and probiotic culture count was higher than 1 × 106 CFU mL - 1, which guarantees their effect and capacity to survive in the digestive tract and spread in the intestine. The yogurt was stable during the 21 days of storage. Therefore, this study shows that goat milk yogurt is an adequate delivery vehicle of the probiotic culture L. casei and inulin.
publishDate 2014
dc.date.none.fl_str_mv 2014-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22143
Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Nuñez, Martha Susana; Ramón, Adriana Noemí; Characterization of goat milk and potentially symbiotic non-fat yogurt; Sociedade Brasileira Ciencia E Tecnologia de Alimentos; Ciencia E Tecnologia de Alimentos; 34; 3; 9-2014; 629-635
0101-2061
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22143
identifier_str_mv Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Nuñez, Martha Susana; Ramón, Adriana Noemí; Characterization of goat milk and potentially symbiotic non-fat yogurt; Sociedade Brasileira Ciencia E Tecnologia de Alimentos; Ciencia E Tecnologia de Alimentos; 34; 3; 9-2014; 629-635
0101-2061
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.6409
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/5659j2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira Ciencia E Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira Ciencia E Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269005197344768
score 13.13397

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