scholarly journals Study of the nutritional value of fermented milk drinks from goat’s milk

2021 ◽  
Vol 285 ◽  
pp. 05003
Author(s):  
Alma Shunekeyeva ◽  
Mariam Alimardanova ◽  
Alexander Majorov
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Goat Milk ◽  
Fermented Milk ◽  
Technological Scheme ◽  
Black Currant ◽  
Goat’S Milk ◽  
Black Chokeberry ◽  
Amaranth Flour ◽  
Goat's Milk

The primary aim of this paper is to explore the nutritional value of fermented milk drinks from a goat. A vegetable component was used as fillers, including amaranth flour, flour from kumarshik, fruit and berry filler: irga, black chokeberry, and black currant. This study’s specific objectives were to determine organoleptic and safety indicators and study the shelf life of finished fermented milk drinks from goat milk with various fillers. A detailed technological scheme for the production of fermented milk drinks was drawn up. In the study, the rational formulation of fermented milk drinks was determined using the “Search for solutions” program MS Excel.

scholarly journals 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]

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.

scholarly journals Fermented Goat Milk Supplementation in Rats Hypercholesterolmic on Malonyldialdehyde and Description of Liver Histopathology

2017 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Chanif Mahdi ◽  
Untari H. ◽  
Padaga Padaga
Keyword(s):  
Therapeutic Effect ◽  
Bioactive Peptides ◽  
Dose Range ◽  
Goat Milk ◽  
Fermented Milk ◽  
Milk Product ◽  
Goat’S Milk ◽  
Protease Enzyme ◽  
Goat's Milk

Empirically, fermented milk product has been proven to improve and cure for several certain diseases. Bioactive peptides were produced through a fermentation process in goat milk promotes many benefits on body health. The present study revealed that goat milk was fermented using starter commercial 3% to produced yoghurt increased protein content significantly. By using SDS- PAGE, showed that the decomposition of protein fraction was better than the fresh goat milk. Results then were analyzed by LC-MS/MS and found out that there were three kinds of bioactive each peptide consisted of 16 amino acids and were protected from the action of the protease enzyme. Goat's milk yoghurt was treated per oral in mice after hypercholesterolemic diet for 14 days with dose range of 300 mg/kg; 600 mg/kg; and 900 mg/kg for 4 weeks (28 days). The results demonstrated three type of bioactive peptides performed activity as anti-hypercholesterolemia on mice models which showed highly significant (P <0.01) on the production of malondialdehyde (MDA) compared to control. Furthermore, goat milk yogurt also reduced MDA level and decreased fats accumulation in mice. Goat's milk yoghurt at dose of 600 mg/kg was able to provide the best therapeutic effect in lowering MDA level and with dose of 900 mg/kg also gave the best therapeutic effect in reducing the fat accumulation on liver. Based on histopathology observation, it was revealed that fermented goat milk reduced cells damage in liver. In summarize, these findings suggest that fermented goat milk promotes another activities as anti-hypercholesterolemia based on in vivo study.Keywords: Fremented goat milk, hypercholeterolmia, malonyldialdehyde, liver hispathology

scholarly journals 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]

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.

scholarly journals Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

2019 ◽  
Vol 76 (1) ◽  
pp. 55
Author(s):  
Mourad HAMIROUNE ◽  
Sounia DAHMANI ◽  
Zineb KASMI ◽  
Abdelhamid FOUGHALIA ◽  
Mahmoud DJEMAL
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Physicochemical Quality ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Disciplinary Procedures ◽  
Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

scholarly journals ON THE POSSIBILITY OF GOAT’S MILK AND ADAPTED GOAT MILK FORMULAS USAGE IN CHILDREN FEEDING

2013 ◽  
Vol 12 (1) ◽  
pp. 8
Author(s):  
T. E. Borovik ◽  
N. N. Semenova ◽  
O. L. Lukoyanova ◽  
N. G. Zvonkova ◽  
V. A. Skvortsova ◽  
...  
Keyword(s):  
Goat Milk ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Nutritional, Therapeutic and Functional Aspects of Goat milk based Product fortified with Fruit Beverages

2021 ◽  
Vol 6 (2) ◽  
Keyword(s):  
Goat Milk ◽  
The Body ◽  
Market Potential ◽  
Ageing Population ◽  
Health And Wellness ◽  
Bioactive Components ◽  
Food Ingredients ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Lifestyle Diseases

Beverages based on milk and fruit products are currently receiving sizeable attention as their market potential is growing. In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Milk is a natural, multi-component, nutrient-rich beverage. Market trends indicate that milk-based beverages are ideal vehicles for newly discovered bioactive food ingredients targeting lifestyle diseases. Drinks containing combinations of dairy and fruit juices with added bioactive components are also becoming common in markets. Goat is one of the oldest domesticated animals. In ancient times, goat milk was valued the most. Goat milk still plays an important role in human nutrition. The contribution of goats in supplying milk and milk products is high and it has significant role in rural economy and health. Goat’s milk is the most highly consumed milk in many other parts of the world and it is delicious as well as extremely nutritious. It has vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids that are easily assimilated by the body. Medium Chain Triglycerides (MCT) which are more in goat milk have been recognized as unique lipid with unique health benefits. Goat’s milk has a similarity to human milk that is unmatched in bovine (cow) milk and also has several medicinal values. Functional foods promise to deliver health and wellness to consumers in an environment where lifestyle diseases and an ageing population are threatening the wellness of society.

scholarly journals The effect of fed on feeding combination of the ark with ammonized citronella grass waste to the quality of lactated etawah crossbreed goat milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012018
Author(s):  
Dzarnisa ◽  
A Ramaya
Keyword(s):  
Protein Level ◽  
Block Design ◽  
Goat Milk ◽  
Milk Quality ◽  
Goat’S Milk ◽  
Randomized Block Design ◽  
Fat Level ◽  
Goat's Milk ◽  
Citronella Grass

Abstract This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.

scholarly journals UJI ANTIBAKTERI MASKER KEFIR SUSU KAMBING PADA Staphylococcus epidermidis SECARA IN VITRO

2020 ◽  
Vol 25 (1) ◽  
pp. 53-61
Author(s):  
Ajeng Desti Ningsih ◽  
Nur Khikmah
Keyword(s):  
Staphylococcus Epidermidis ◽  
Goat Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Standard Plate Count ◽  
Goat’S Milk ◽  
Standard Plate ◽  
Goat's Milk ◽  
X 24

Penelitian ini bertujuan untuk mengetahui antibakteri masker kefir susu kambing pada Staphylococcus epidermidis dan menghitung jumlah koloni Bakteri Asam Laktat (BAL) dan khamir. Uji antibakteri dilakukan dengan metode difusi sumuran. Antibakteri masker kefir ditunjukkan dengan adanya zona hambat yang terbentuk di sekitar sumuran. Spread plating dilakukan untuk menghitung koloni bakteri asam laktat dan khamir. Medium MRSA dan PDA diinkubasi pada suhu 37ºC selama 2-3 x 24 jam. Jumlah koloni yang tumbuh dihitung menggunakan metode Standard Plate Count dengan jumlah koloni 30-300, dan dinyatakan dalam satuan CFU/g. Hasil penelitian menunjukkan bahwa masker kefir mempunyai sifat bakteriostatik. Kemampuan antibakteri masker kefir susu kambing pada Staphylococcus epidermidis disebabkan karena di dalam supernatan masker kefir terdapat senyawa antibakteri. Hal ini ditandai dengan terbentuknya zona irradikal. Rerata koloni BAL pada masker kefir susu kambing A dan B adalah 1,5×109 dan 1,2×1010 CFU/g. Rerata jumlah koloni khamir pada masker kefir susu kambing A dan B adalah 2,1×1010 dan >3,0×1010 (3,9×1010) CFU/g.ANTIBACTERIAL OF GOAT’S MILK KEFIR MASK ON Staphylococcus epidermidis IN VITROThis study was aimed at determining the antibacterial goat’s milk kefir mask on Staphylococcus epidermidis and the number of Lactic Acid Bacteria (BAL) and the number of yeast colonies. The antibacterial test was carried out using the diffusion method of the wells. The antibacterial activity in the kefir mask is shown by the presence of inhibitory zones that form around the well. Spread plating was done to calculate the colonies of lactic and yeast acid bacteria. MRSA and PDA medium were incubated at 37ºC for 2-3 x 24 hours. The number of growing colonies is calculated using the Standard Plate Count method with the number of colonies of 30-300 and expressed in units of CFU/g. The results showed that kefir masks had bacteriostatic properties. The antibacterial ability of goat’s milk kefir mask was since the kefir supernatant contained antibacterial compounds. This is indicated by the formation of an nonradical zone. The mean of BAL colonies in goat milk masks A and B was 1.5 × 109 and 1.2 × 1010 CFU/g. The average number of yeast colonies in Goat milk masks A and B was 2.1 × 1010 and> 3.0 × 1010 (3.9 × 1010) CFU/g.

scholarly journals STRATEGI PEMASARAN SUSU KAMBING DI ADILLA GOAT FARM DESA JERUKSAWIT KECAMATAN GONDANGREJO KABUPATEN KARANGANYAR

2018 ◽  
Vol 14 (1) ◽  
pp. 39
Author(s):  
Haidar Ischak ◽  
Suprapti Supardi ◽  
Minar Ferichani
Keyword(s):  
Strategic Planning ◽  
Goat Milk ◽  
Marketing Strategies ◽  
Dairy Goats ◽  
Goat’S Milk ◽  
Goat Farm ◽  
Financial Governance ◽  
Goat's Milk ◽  
Governance Training ◽  
Internal And External Factors

<p>Abstract: This research aims to identify the internal and external factors in the<br />marketing of Adilla Goat Farm’s milk, formulate alternative marketing strategies, and<br />priority strategies that can be applied in the marketing of Adilla Goat Farm’s milk.<br />The basic method used in this research is descriptive analytic. Data analysis methods<br />using matrix Internal External (IE), matrix Strength, Weakness, Opportunity, and<br />Threat (SWOT), and Quantitative Strategic Planning Matrix (QSP). The results<br />showed that the alternative strategies can be used by Adilla Goat Farm in the<br />marketing of goat milk is a strategy to make agrotourism farm dairy goats for children<br />to be more familiar with the benefits of goat's milk early, utilizing the waste from the<br />goats to be processed/sold, worked together with other goat breeders in the group to<br />expand the market, make financial governance training and marketing management,<br />making another product innovation from the goat milk, provide training for workers to<br />be able to market the products of goat's milk, and the expansion of product marketing<br />through promotions and advertising intensively to make it more widely known.<br />Priorities strategy that can be used by Adilla Goat Farm is the expansion of product<br />marketing through promotions and advertising intensively to make it more widely<br />known.</p><p> </p><p>Abstrak: Penelitian ini bertujuan untuk mengidentifikasi faktor internal dan eksternal<br />dalam pemasaran susu kambing di Adilla Goat Farm, merumuskan alternatif strategi<br />pemasaran, dan prioritas strategi yang dapat diterapkan dalam pemasaran susu<br />kambing di Adilla Goat Farm. Metode dasar yang digunakan dalam penelitian ini<br />adalah deskriptif analitik. Metode analisis data menggunakan analisis matriks Internal<br />External (IE), matriks Strenght, Weakness, Opportunity, and Threat (SWOT), dan<br />matriks Quantitative Strategic Planning (QSP). Hasil penelitian menunjukan bahwa<br />alternatif strategi yang dapat digunakan oleh Adilla Goat Farm dalam memasarkan<br />susu kambing adalah strategi membuat agrowisata peternakan kambing perah untuk<br />anak-anak agar lebih mengenal manfaat susu kambing sejak dini, memanfaatkan<br />limbah dari hasil ternak kambing untuk diolah/dijual, menjalin kerja sama dengan<br />sesama peternak kambing dalam bentuk kelompok untuk memperluas pasar, pelatihan<br />tata kelola keuangan dan manajemen pemasaran, membuat inovasi produk lain dengan<br />bahan baku susu kambing, mengadakan pelatihan untuk tenaga kerja agar bisa ikut<br />memasarkan produk susu kambing, perluasan pemasaran produk melalui promosi dan<br />periklanan secara intensif agar lebih dikenal masyarakat luas. Prioritas strategi yang<br />dapat dilakukan Adilla Goat Farm dalam memasarkan susu kambing adalah strategi<br />perluasan pemasaran produk melalui promosi dan periklanan secara intensif agar lebih<br />dikenal masyarakat luas.<br /><br /></p>

scholarly journals Calcidiol serum levels and blood pressure responses in normotensive patients with dietary goat milk

2018 ◽  
Vol 17 (3) ◽  
pp. 337-241
Author(s):  
Yusni Yusni
Keyword(s):  
Blood Pressure ◽  
Vitamin D ◽  
Active Form ◽  
Medical Science ◽  
Goat Milk ◽  
Serum Levels ◽  
Control Group ◽  
Goat’S Milk ◽  
Increased Risk ◽  
Goat's Milk

Background: Calcidiol (25-hydroxyvitamin D or 25(OH) D) is the active form of vitamin D that can be measured in the blood. Vitamin D functions as a regulator of blood pressure and a vitamin D deficiency is associated with an increased risk of hypertension. Goat’s milk is thought to have anti hypertensive effect. That is likely due to the amount of vitamin D found in goat’s milk, but requires further investigation. This research was conducted to analyze the effect of consuming goat’s milk on blood pressure and its relationship with calcidiol serum in normotensive patients.Materials and Methods: The design of this research was experimental laboratory with randomized pretest-posttest with a control group using 18 sedentary women aged 18-19 years. The treatment was 250 ml/day of goat’s milk given in the morning after breakfast for 110 days. The data were analyzed by the statistical t-test (p<0.05).Results: A significant decrease of systolic blood pressure (p=0.00) and no significant decrease of diastolic blood pressure (p=0.51) were observed in the trial group. Levels of calcidiol serum did not increase significantly (p=0.06) after consuming goat’s milk in the trial group.Conclusion: It can be concluded that goat’s milk can decrease blood pressure but does not affect calcidiol serum in normotensive patients. Further research is needed to determine the effect of goat’s milk on blood pressure in hypertensive patients.Bangladesh Journal of Medical Science Vol.17(3) 2018 p.337-341

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