The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt

LWT ◽  
2020 ◽  
Vol 124 ◽  
pp. 109138 ◽  
Author(s):  
Agata Mazzaglia ◽  
Veronika Legarová ◽  
Rossella Giaquinta ◽  
Carmela Maria Lanza ◽  
Cristina Restuccia
Keyword(s):  
Whey Protein ◽  
Microbiological Quality ◽  
Goat Milk

scholarly journals Microbiological Quality of Raw Goat Milk in Bogor, Indonesia

2011 ◽  
Vol 34 (2) ◽  
pp. 105-111 ◽  
Author(s):  
E Taufik ◽  
G Hildebrandt ◽  
J N Kleer ◽  
T I Wirjantoro ◽  
K Kreausukon ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Goat Milk

scholarly journals Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 390
Author(s):  
Aleksandra Szydłowska ◽  
Dorota Zielińska ◽  
Anna Łepecka ◽  
Monika Trząskowska ◽  
Katarzyna Neffe-Skocińska ◽  
...  
Keyword(s):  
Whey Protein ◽  
Ph Value ◽  
Microbiological Quality ◽  
High Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
The Novel ◽  
Bioactive Ingredients ◽  
Wide Group

The study aimed to develop the high-protein bars using organic ingredients such as whey protein concentrate (WPC), prebiotic-inulin, as well as pro-health additives (dried fruits, cereals, and nuts). The physicochemical, microbiological, sensory, and consumer evaluation of ingredients and final products were made. The musli (M), pumpkin (P), and coconut (C) bars were developed including three different flavors for each bar. The novel products were found to be a good source of protein and fiber. The M and P3 bar samples contained >10 g of fiber/100 g of product. The M and C bars contained over 20 g/100 g proteins in total, while P bars contained 17.3–19.1 g/100 g of protein. The antioxidant activity of bars was proportional to the fruit content. The water activity was varied (0.63–0.74), while pH value ranged from 6.3 to 7.0. Microbiological quality of ingredients and bars were good, though in M and P bars, the presence of Bacillus cereus was found. The C bars found the highest marks of the overall quality. The newly developed high-protein products can be used in rational nutrition of a wide group of people who are health-conscious.

scholarly journals Microbiological quality of goat's milk obtained under different production systems

2005 ◽  
Vol 76 (2) ◽  
Author(s):  
J.K. Kyozaire ◽  
C.M. Veary ◽  
I-M. Petzer ◽  
E.F. Donkin
Keyword(s):  
Production System ◽  
Production Systems ◽  
Microbiological Quality ◽  
Goat Milk ◽  
The Other ◽  
Dairy Goat ◽  
Milk Samples ◽  
Machine Milking ◽  
Milking Machine

In order to determine the safety of milk produced by smallholder dairy goat farms, a farm-based research study was conducted on commercial dairy goat farms to compare the microbiological quality of milk produced using 3 different types of dairy goat production systems (intensive, semi-intensive and extensive). A survey of dairy goat farms in and around Pretoria carried out by means of a questionnaire revealed that most of the smallholder dairy goat farms surveyed used an extensive type of production system. The method of milking varied with the type of production system, i.e. machine milking; bucket system machine milking and hand-milking, respectively. Udder half milk samples (n=270) were analysed, of which 31.1 % were infected with bacteria. The lowest intra-mammary infection was found amongst goats in the herd under the extensive system (13.3 %), compared with 43.3 % and 36.7 % infection rates under the intensive and semi-intensive production systems, respectively. Staphylococcus intermedius (coagulase positive), Staphylococcus epidermidis and Staphylococcus simulans (both coagulase negative), were the most common cause of intramammary infection with a prevalence of 85.7 % of the infected udder halves. The remaining 14.3 % of the infection was due to Staphylococcus aureus. Bacteriology of bulk milk samples on the other hand, showed that raw milk obtained by the bucket system milking machine had the lowest total bacterial count (16 450 colony forming units (CFU)/mℓ) compared to that by pipeline milking machine (36 300 CFU/mℓ) or handmilking (48 000 CFU/mℓ). No significant relationship was found between the somatic cell counts (SCC) and presence of bacterial infection in goat milk. In comparison with the herds under the other 2 production systems, it was shown that dairy goat farming under the extensive production system, where hand-milking was used, can be adequate for the production of safe raw goat milk.

scholarly journals MICROBIOLOGICAL QUALITY OF GOAT MILK PRODUCED ON ALAGOAS STATE, BRAZIL

2019 ◽  
Vol 11 (2) ◽  
pp. 47-56
Author(s):  
Erica Guedes Celestino ◽  
Micheline Thaís Santos ◽  
Sybelle Georgia Silva ◽  
Tania Marta Carvalho dos Santos ◽  
Elizabeth Simões do Amaral Alves ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Most Probable Number ◽  
Probable Number ◽  
Pasteurized Milk ◽  
Total Coliforms ◽  
Specific Medium

The objective of this study was to verify the microbiological quality of raw and pasteurized goat milk and produced in Alagoas state, Brazil. Was carried out three interval collect of pasteurized and raw milk and the samples taken to the laboratory. All samples were subjected to aerobic mesophilic microorganisms counting, psychrotrophic microorganisms, determination of the most probable number (MPN) of total coliforms and thermotolerant microorganisms. For analysis, samples were plated on specific medium (Baird-Parker Agar Base himedia M043) and incubated at 37 °C for 24h. To Salmonella sp. detection was used plating the medium Salmonella Shigella agar. The presence of coliforms at 35 °C was detected in all samples as well as 45 °C except to first sample. To the pasteurized milk was found to coliforms at 35 °C and 45 °C in the second and third samples. Only in the second test was checked the presence of mesofilic bacteria. We have not found samples contaminated with microorganisms psychrotrophic, Salmonella sp. and Staphylococcus sp. According to the obtained results the quality of collected milk has unacceptable conditions of consumption compared to coliform counts, according to the parameters established by law.

scholarly journals Long cold storage influences the microbiological quality of raw goat milk

2013 ◽  
Vol 113 (1) ◽  
pp. 205-210 ◽  
Author(s):  
Anderson Keizo Yamazi ◽  
Thalita Scatamburlo Moreira ◽  
Valéria Quintana Cavicchioli ◽  
Raquel Cristina Konrad Burin ◽  
Luís Augusto Nero
Keyword(s):  
Cold Storage ◽  
Microbiological Quality ◽  
Goat Milk

Is it possible to predict the microbiological quality of goat milk by physicochemical parameters?

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109670
Author(s):  
Lorena Soares Xavier ◽  
Gustavo Henrique Coelho Carvalho ◽  
Robert Oliveira Amaro ◽  
Arthur Pompilio da Capela ◽  
Regina Célia Santos Mendonça ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Goat Milk

A Study of the Microbiological Quality of Goat Milk in Quebec

1991 ◽  
Vol 54 (4) ◽  
pp. 263-266 ◽  
Author(s):  
PATRICK TIRARD-COLLET ◽  
JOHN A. ZEE ◽  
LUCIE CARMICHAEL ◽  
RONALD E. SIMARD
Keyword(s):  
Microbiological Quality ◽  
Goat Milk ◽  
Storage Tanks ◽  
Summer Period ◽  
Somatic Cell Counts ◽  
Microbial Counts ◽  
Cell Counts ◽  
One Year ◽  
Good Hygiene

The microbiological quality of goat milk collected at Quebec farms was observed over a one-year period. Microbial counts increased during the summer period. Only one farm had a total aerobic count of >105 CFU/ml in >50% of samples taken from storage tanks. Coliform counts were <103/ml even when the total aerobic count was 106/ml. No relationship between somatic cell counts and bacterial counts was found. Exponential bacterial growth began after a lag of at least 3 d at 0–4°C. Good hygiene, rapid cooling and refrigeration, as well as frequent collection by refrigerated vehicles, ensured the production of good quality milk.

A Study of the Microbiological Quality of Goat Milk In Quebec

1989 ◽  
Vol 22 (4) ◽  
pp. 415
Author(s):  
P. Tirard-Collett ◽  
J.A. Zee ◽  
L. Carmichael ◽  
R.E. Simard
Keyword(s):  
Microbiological Quality ◽  
Goat Milk
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