Microbiological characteristics of goat’s milk kefir with the addition of mangosteen (Garcinia mangostana L.) peel extract

Kefir is one of the fermented milk products. The addition of mangosteen peel extract as a source of antioxidant was aimed to increase the functionality of fermented milk products. The purpose of this research was to study the microbiological characteristics of goat’s milk kefir addition with different concentration (0%, 1%, 2%, and 3%) of mangosteen peel extract. The extract of mangosteen peel was purchased from PT. Haldin Pacific Semesta. The results showed that the addition of mangosteen peel extract did not affect significantly on total lactic bacteria, total plate count, and total coliform, but it affected significantly on total mold and yeast. Total lactic acid bacteria in kefir decreased from kefir grain and bulk starter of kefir, but those populations still same with the standard of microorganisms in prebiotic which is 107 CFU/ml. The conclusion of this study, mangosteen peel extract can be used to decrease total microbial such as mold/yeast at concentration 3% dan 4%.

Download Full-text

Fermented Milk Products in Developing Countries with Emphasis on those Produced from Ewe’s and Goat’s Milk

Milk ◽

10.1007/978-94-017-5571-9_77 ◽

1987 ◽

pp. 683-690 ◽

Cited By ~ 1

Author(s):

C. H. Kehagias

Keyword(s):

Developing Countries ◽

Fermented Milk ◽

Milk Products ◽

Goat’S Milk ◽

Goat's Milk ◽

Fermented Milk Products

Download Full-text

Selection of raw materials and main components for production of sour milk drink from goat’s milk

New Technologies ◽

10.47370/2072-0920-2020-16-6-13-19 ◽

2021 ◽

Vol 16 (6) ◽

pp. 13-19

Author(s):

M. A. Gasheva

Keyword(s):

New Technologies ◽

Fermented Milk ◽

Cow Milk ◽

Main Task ◽

Milk Products ◽

Goat’S Milk ◽

Goat's Milk ◽

Main Components ◽

Selection Of ◽

Fermented Milk Products

Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new types of fermented milk drinks. The main task of creating industrial technologies is a beneficial effect on all organs of the human body. The study of the diversity of the microflora of fermented milk products allows the development of new technologies, giving the products special functionality. Since ancient times mankind has used fermented milk products not only in nutrition, but as a remedy for many diseases. Goat’s milk satisfies the need for a qualitative and quantitative ratio of nutrients. It has unique properties due to its protein composition, such as easy digestibility of milk, therapeutic and dietary properties, natural homogenization, hypoallergenic properties. Taking into account the increased demand for the processing of goat’s milk in Russia, the development of a fermented milk drink technology is urgent. A fermented milk drink based on raw goat’s milk will differ in quality characteristics, functionality and attractiveness for consumers of all age groups of the population, if compared with similar ones made from raw cow milk. The composition and properties of goat’s milk of local breeds of goats, as the main raw material for the production of a fermented milk drink with a functional orientation, have been studied in the research. The selection of starter cultures has been carried out, the use of which contributes to the absence of a pronounced taste and aroma characteristic of dairy products from goat’s milk, and also gives functional properties to the fermented milk drink.

Download Full-text

Experience of application of fermented products based on goat’s milk in baby food

BULLETIN of the L N Gumilyov Eurasian National University BIOSCIENCE Series ◽

10.32523/2616-7034-2021-134-1-20-29 ◽

2021 ◽

Vol 134 (1) ◽

pp. 20-29

Author(s):

Yu.A. Sinyavskiy ◽

◽

M.Zh. Nurushev ◽

E.S. Mukhambetova ◽

S.K. Kenzhebaeva ◽

...

Keyword(s):

Biochemical Parameters ◽

Immunoglobulin E ◽

Fermented Milk ◽

Skin Condition ◽

Milk Products ◽

Blood Biochemical Parameters ◽

Blood Biochemical ◽

Goat’S Milk ◽

Goat's Milk ◽

Fermented Milk Products

The need to include goat milk and products based on it in the diet of children of all age groups is justified by the high nutritional and biological value, low allergenicity and nutritional value. The aim of the study was to evaluate the clinical efficacy fermented milk products based on goat’s milk on children’s health. A study of the effect of fermented milk products based on goat’s milk on the skin condition, fecal microbiology, blood biochemical parameters, the activity of transaminases ALT, AST, total bilirubin, urea, total protein, total iron-binding capacity of blood serum, the level of albumin, glucose, indicators of the cellular and humoral links immunity, as well as the level of immunoglobulin E with a two-month consumption of products by 30 children of the specialized orphanage in Nur-Sultan, aged 8 months to 4 years. The analysis of the obtained results indicates that after 60-day intake of fermented milk products by children of a specialized orphanage in NurSultan, there was a positive trend in changes in the skin condition, functional disorders of the digestive system were leveled, and dysbiotic disorders of the intestine decreased. On the part of blood biochemical parameters, a positive dynamic was also noted in the change in the level of hemoglobin, erythrocytes, hematocrit, levels of protein, calcium and iron, as well as hepatic transaminases. The level of immunoglobulin E in the blood decreased, indicating a decrease in the allergic load on the body, the indicators of the cellular link of immunity normalized.

Download Full-text

Potensi Beberapa Susu Fermentasi Komersial Sebagai Antifungi Candida albicans

Journal of Biota ◽

10.24002/biota.v2i1.1505 ◽

2018 ◽

Vol 2 (1) ◽

Author(s):

Nur Khikmah Nunung Sulistyani

Keyword(s):

Candida Albicans ◽

Lactic Acid ◽

Antifungal Activity ◽

Lactic Acid Bacteria ◽

Fermented Milk ◽

Plate Count ◽

Diffusion Method ◽

Milk Products ◽

Fermented Dairy ◽

Fermented Milk Products

Candida albicans cause opportunistic infection of the oral cavity. Probiotic has health benefits, produces organic acids as anti-C. albicans. The aim of this research was to determine the antifungal activity of commercial fermented milk products against Candida and viability of bacteria in commercial fermented milk products. The antifungal activity was determined using well diffusion method. Viability of lactic acid bacteria was done by plate count method. The results show that commercial fermented milk productshas an activity of anti-C.albicans were shown by irradical zone formed around well containing fermented dairy products. Viability of lactic acid bacteria 107-1010 CFU/mL.

Download Full-text