Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality

Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.

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In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt

Food Research International ◽

10.1016/j.foodres.2012.09.007 ◽

2012 ◽

Vol 49 (2) ◽

pp. 619-625 ◽

Cited By ~ 99

Author(s):

C. Senaka Ranadheera ◽

C.A. Evans ◽

M.C. Adams ◽

S.K. Baines

Keyword(s):

Cell Adhesion ◽

Ice Cream ◽

Intestinal Cell ◽

Gastrointestinal Tolerance ◽

Goat’S Milk ◽

Goat's Milk ◽

Vitro Analysis ◽

In Vitro Analysis

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PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province]

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v23i1.45-56 ◽

2018 ◽

Vol 23 (1) ◽

pp. 45

Author(s):

Ratna Wylis ◽

Novilia Santri ◽

Robet Asnawi

Keyword(s):

Shelf Life ◽

Goat Milk ◽

Ice Cream ◽

Consumer Preference ◽

Proximate Analysis ◽

Consumer Acceptance ◽

Total Production ◽

Milk Processing ◽

Goat’S Milk ◽

Goat's Milk

Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.

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Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions

LWT ◽

10.1016/j.lwt.2014.02.055 ◽

2015 ◽

Vol 62 (1) ◽

pp. 452-457 ◽

Cited By ~ 41

Author(s):

Priscilla Diniz Lima da Silva ◽

Maria de Fátima Bezerra ◽

Karina Maria Olbrich dos Santos ◽

Roberta Targino Pinto Correia

Keyword(s):

Cell Viability ◽

Ice Cream ◽

Goat’S Milk ◽

Gastrointestinal Conditions ◽

Goat's Milk

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Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

The Iraqi Journal of Veterinary Medicine ◽

10.30539/iraqijvm.v43i1.471 ◽

2019 ◽

Vol 43 (1) ◽

pp. 50-58

Author(s):

H. S. Alnaemi

Keyword(s):

Dairy Products ◽

Raw Milk ◽

Aflatoxin M1 ◽

Consumer Health ◽

Goat’S Milk ◽

White Cheese ◽

Elisa Technique ◽

Permissible Levels ◽

Goat's Milk

Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health.

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PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING

Journal of Food and Dairy Sciences ◽

10.21608/jfds.2012.75290 ◽

2012 ◽

Vol 3 (1) ◽

pp. 23-32

Author(s):

Hanaa Sakr

Keyword(s):

Cheese Making ◽

Goat’S Milk ◽

Soft Cheese ◽

Goat's Milk

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THE ACIDITY OF GOAT'S MILK IN TERMS OF HYDROGEN ION CONCENTRATION, WITH COMPARISONS TO THAT OF COW'S AND HUMAN MILK

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)86165-8 ◽

1921 ◽

Vol 46 (1) ◽

pp. 129-132

Author(s):

E.W. Schultz ◽

L.R. Chandler

Keyword(s):

Human Milk ◽

Hydrogen Ion ◽

Ion Concentration ◽

Hydrogen Ion Concentration ◽

Goat’S Milk ◽

Goat's Milk

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Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk

Food Science and Technology International ◽

10.1177/10820132211003710 ◽

2021 ◽

pp. 108201322110037

Author(s):

Ercan Sarica ◽

Hayri Coşkun

Keyword(s):

Organic Acids ◽

Frozen Storage ◽

Aerobic Bacteria ◽

Ph Values ◽

Flavor Components ◽

Goat’S Milk ◽

Volatile Flavor ◽

Goat's Milk ◽

Lactobacillus Spp ◽

Oxalic Acids

This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –35 °C for 24 h and kept at –18 °C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms ( Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.

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Optimization of Protein Extraction Method for 2DE Proteomics of Goat’s Milk

Molecules ◽

10.3390/molecules25112625 ◽

2020 ◽

Vol 25 (11) ◽

pp. 2625

Author(s):

Muzammeer Mansor ◽

Jameel R. Al-Obaidi ◽

Nurain Nadiah Jaafar ◽

Intan Hakimah Ismail ◽

Atiqah Farah Zakaria ◽

...

Keyword(s):

Extraction Method ◽

Protein Extraction ◽

Chloroform Solution ◽

Milk Proteins ◽

Peptide Mass Fingerprinting ◽

Extraction Methods ◽

Dairy Goats ◽

Goat’S Milk ◽

Peptide Mass ◽

Goat's Milk

Two-dimensional electrophoretic (2DE)-based proteomics remains a powerful tool for allergenomic analysis of goat’s milk but requires effective extraction of proteins to accurately profile the overall causative allergens. However, there are several current issues with goat’s milk allergenomic analysis, and among these are the absence of established standardized extraction method for goat’s milk proteomes and the complexity of goat’s milk matrix that may hamper the efficacy of protein extraction. This study aimed to evaluate the efficacies of three different protein extraction methods, qualitatively and quantitatively, for the 2DE-proteomics, using milk from two commercial dairy goats in Malaysia, Saanen, and Jamnapari. Goat’s milk samples from both breeds were extracted by using three different methods: a milk dilution in urea/thiourea based buffer (Method A), a triphasic separation protocol in methanol/chloroform solution (Method B), and a dilution in sulfite-based buffer (Method C). The efficacies of the extraction methods were assessed further by performing the protein concentration assay and 1D and 2D SDS-PAGE profiling, as well as identifying proteins by MALDI-TOF/TOF MS/MS. The results showed that method A recovered the highest amount of proteins (72.68% for Saanen and 71.25% for Jamnapari) and produced the highest number of protein spots (199 ± 16.1 and 267 ± 10.6 total spots for Saanen and Jamnapari, respectively) with superior gel resolution and minimal streaking. Six milk protein spots from both breeds were identified based on the positive peptide mass fingerprinting matches with ruminant milk proteins from public databases, using the Mascot software. These results attest to the fitness of the optimized protein extraction protocol, method A, for 2DE proteomic and future allergenomic analysis of the goat’s milk.

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