scholarly journals The Potential of Concentrate of Fermented Milk for Natural Antibacterial

2018 ◽  
Vol 42 (3) ◽  
Author(s):  
Putri Dian Wulansari ◽  
Novia Rahayu ◽  
Firgian Ardigurnita
Keyword(s):  
Fatty Acids ◽  
Antibacterial Activity ◽  
Goat Milk ◽  
Fermented Milk ◽  
Cow Milk ◽  
Chemical Characteristics ◽  
Activity Type ◽  
Physical Test ◽  
Test Chemical ◽  
Antibacterial Material

The objective of the study was to investigate the potential of concentrated fermented milk (yoghurt and kefir) from cow milk and goat milk as a natural antibacterial ingredient. Completely randomized factorial design 2x2 was used in this research. The first factor was the type of fermentation (yoghurt and kefir) and the second factor was type of milk (cow milk and goat milk). The parameters measured were composition, inhibitory test, chemical and physical test. The results showed that the type of milk had significantly affected (P<0.05) on amount of whey and antibacterial activity. Type of fermentation and milk type have a significant effect (P<0.05) on concentrate. Concentrated fermented goat milk has the higher resistance to S. aureus bacteria than concentrated fermented cow milk on the inhibitory test. The type of fermentation and milk type has no significant effect on the composition (moisture content and total solids) and chemical characteristics (pH, lactic acid and free fatty acids) of the concentrate and whey. The conclusion of this research is goat milk yoghurt concentrate was potential to used as a natural antibacterial material.

scholarly journals A Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) Method for the Determination of Free Hydroxy Fatty Acids in Cow and Goat Milk

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3947 ◽  
Author(s):  
Maroula G. Kokotou ◽  
Christiana Mantzourani ◽  
Asimina Bourboula ◽  
Olga G. Mountanea ◽  
George Kokotos
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
High Resolution ◽  
High Resolution Mass Spectrometry ◽  
Goat Milk ◽  
Cow Milk ◽  
Hydroxystearic Acid ◽  
Resolution Mass

A liquid chromatography–high resolution mass spectrometry (LC-HRMS) method for the direct determination of various saturated hydroxy fatty acids (HFAs) in milk was developed for the first time. The method involves mild sample preparation conditions, avoids time-consuming derivatization procedures, and permits the simultaneous determination of 19 free HFAs in a single 10-min run. This method was validated and applied in 17 cow milk and 12 goat milk samples. This work revealed the existence of various previously unrecognized hydroxylated positional isomers of palmitic acid and stearic acid in both cow and goat milk, expanding our knowledge on the lipidome of milk. The most abundant free HFAs in cow milk were proven to be 7-hydroxystearic acid (7HSA) and 10-hydroxystearic acid (10HSA) (mean content values of 175.1 ± 3.4 µg/mL and 72.4 ± 6.1 µg/mL in fresh milk, respectively). The contents of 7HSA in cow milk seem to be substantially higher than those in goat milk.

scholarly journals Comparative Nutrient Profiling of Retail Goat and Cow Milk

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2282 ◽  
Author(s):  
Sokratis Stergiadis ◽  
Natalja P. Nørskov ◽  
Stig Purup ◽  
Ian Givens ◽  
Michael R. F. Lee
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Vaccenic Acid ◽  
Goat Milk ◽  
Cow Milk ◽  
Omega 3 ◽  
Nutrient Profiling ◽  
Nutritional Profiling

Goat milk is globally consumed but nutritional profiling at retail level is scarce. This study compared the nutrient composition of retail cow and goat milk (basic solids, fatty acids, minerals, and phytoestrogens) throughout the year and quantified the potential implications on the consumers’ nutrient intakes. When compared to cow milk, goat milk demonstrated nutritionally desirable traits, such as lower concentrations of C12:0, C14:0, C16:0 and Na: K ratio, and the higher concentrations of cis polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), isoflavones, B, Cu, Mg, Mn, P and I, although the latter may be less desirable in cases of high milk intakes. However, in contrast with nutritional targets, it had lower concentrations of omega-3 PUFA, vaccenic acid, lignans, Ca, S and Zn. The extent of these differences was strongly influenced by season and may demonstrate a combination of differences on intrinsic species metabolism, and farm breeding/husbandry practices.

scholarly journals Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

2011 ◽  
Vol 24 (No. 4) ◽  
pp. 164-171 ◽  
Author(s):  
H. Pavlović ◽  
J. Hardi ◽  
V. Slačanac ◽  
M. Halt ◽  
D. Kocevski
Keyword(s):  
Serratia Marcescens ◽  
Campylobacter Jejuni ◽  
Bifidobacterium Longum ◽  
Goat Milk ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Cow Milk ◽  
Fermentation Time ◽  
Ph Values ◽  
Fermentation Parameters

This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (the number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. The results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased with the fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle course of fermentation. Statistically significant correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented goat milk was noted as opposed to the correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented cow milk which was not statistically significant. All samples of goat and cow fermented milk exhibited inhibitory effects on the growth of Campylobacter jejuni. &nbsp;

scholarly journals Development of Kefir from goat milk added by guava pulp

2020 ◽  
Vol 9 (7) ◽  
pp. e468973943
Author(s):  
Nhaiara Monteiro de Farias Lima ◽  
Camila de Araújo Holanda ◽  
Gizele Almada Cruz ◽  
Lívia Gabrielle Maciel Sales ◽  
Laura Maria Bruno ◽  
...  
Keyword(s):  
Dairy Products ◽  
Physicochemical Parameters ◽  
Goat Milk ◽  
Fermented Milk ◽  
Positive Answer ◽  
Cow Milk ◽  
Laboratory Research ◽  
Microbiological Analysis ◽  
Acceptance Test ◽  
Probiotic Potential

Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consumers and probiotic potential. The pulp concentration variation changed some physicochemical parameters. Sensorially, all the samples had high positive answer levels in the acceptance test, besides the last group had high percentage of buying intention. This study demonstrates that Kefir added with the higher guava pulp concentration presents potential to be introduced in the Brazilian market.

scholarly journals Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 55 ◽  
Author(s):  
Nicoletta P. Mangia ◽  
Leacady Saliba ◽  
Georgia Zoumpopoulou ◽  
Stefania Chessa ◽  
Rania Anastasiou ◽  
...  
Keyword(s):  
Goat Milk ◽  
Fermented Milk ◽  
Lactobacillus Paracasei ◽  
Cow Milk ◽  
Adhesion Ability ◽  
Viable Population ◽  
Beneficial Traits ◽  
Milk Market ◽  
First Time

The characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been widely suggested as a possible alternative to cow milk in allergic subjects, because of the high genetic variability in alpha-s1 casein (CSN1S1) content, which is associated with different technological and nutritional properties of milk. The aim of the study was to evaluate the suitability of goat milk with low and high CSN1S1 to produce fermented milk. In addition, the performance as starter of selected Lactobacillus paracasei FS109 strain compared to no-selected L. paracasei strains was investigated. Initially, the selected L. paracasei FS109 strain was tested for adhesion ability to HT-29 and Caco-2 cells and immunomodulation effect. Then, the strain was used to produce fermented milk from goat milk with a low and high casein CSN1S1 genotype. The results indicated that greater acidifying activity was obtained for L. paracasei FS109 after 24 h of fermentation than the other two strains tested independently by the CSN1S1 genotype. L. paracasei FS109 grew well during fermentation, reaching a higher value (>8.5 log CFU/mL). Interestingly, the same strain maintained a high viable population (about 9 log CFU/mL) during the 30-day cold storage of the product. The present study shows for the first time the suitability of the goat milk with low CSN1S1 genotypes to produce fermented milk and highlight the importance of strain selection in determination of technological and beneficial traits. Combining goat milk with low CSN1S1 and selected strains could be a strategy of improving traditional and functional fermented milk market.

scholarly journals Development of a Liquid Chromatography–High Resolution Mass Spectrometry Method for the Determination of Free Fatty Acids in Milk

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1548 ◽  
Author(s):  
Maroula G. Kokotou ◽  
Christiana Mantzourani ◽  
George Kokotos
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
High Resolution Mass Spectrometry ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Cow Milk ◽  
Spectrometry Method ◽  
Resolution Mass

The determination of free fatty acids (FFAs) in milk is of importance for quality control, legislative purposes, authentication and product development. We present herein a liquid chromatography–high resolution mass spectrometry method for the direct determination of FFAs in milk. The method involves mild sample preparation, avoids time-consuming derivatization and allows the direct quantification of twenty-two FFAs in a 10-min single run. It was validated and applied in thirteen cow milk and seven goat milk samples. Saturated fatty acids C16:0, C18:0 and unsaturated C18:1 (n-9) were found to be the major components of milk FFAs at concentrations of 33.1 ± 8.2 μg/mL, 16.5 ± 5.3 μg/mL and 14.8 ± 3.8 μg/mL, respectively, in cow milk and at concentrations of 22.8 ± 1.8 μg/mL, 12.7 ± 2.8 μg/mL and 13.3 ± 0.3 μg/mL, respectively, in goat milk. Other saturated and unsaturated FFAs were found in significantly lower quantities. Saturated fatty acids C6:0, C8:0 and C10:0 were found in higher quantities in goat milk than in cow milk. The levels of the important (for human health) odd-chain FFAs C15:0 and C17:0 were estimated in cow and goat milk.

scholarly journals The effect of storage on the yogurt fatty acid profile

2020 ◽  
Vol 70 (1) ◽  
pp. 59-70
Author(s):  
Beata Paszczyk ◽  
Joanna Łuczyńska ◽  
Magdalena Polak-Śliwińska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Storage Time ◽  
Goat Milk ◽  
Storage Period ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Sheep Milk ◽  
Entire Storage Period

The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P&lt;0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P&lt;0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.

Composition, nutritional and therapeutic values of goat milk: A review

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
Alok Kumar Yadav ◽  
Jitendra Singh ◽  
Shiv Kumar Yadav
Keyword(s):  
Fatty Acids ◽  
Vitamin D ◽  
Human Milk ◽  
Meat Products ◽  
Goat Milk ◽  
Cow Milk ◽  
Vitamin B ◽  
Milk Products ◽  
Milk Processing ◽  
Therapeutic Properties

Goat is one of the main contributors of milk and meat products. Goat milk is different from cow and human milk in composition, nutritional and therapeutic attributes. The compositional differences are of significance in indicating the technological suitability for goat milk processing and its products. The differences in composition of cow milk and goat milk may result into the products with different sensory characteristics, nutritional and therapeutic values. Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B<sub>12</sub> and folate contents are less. Goat milk is recommended for infants, old and convalescent people. Three fatty acids <italic>viz.</italic>, caproic, caprylic and capric have great medicinal values for patients suffering from a variety of ailments. Further, it is worthwhile to compare the milk of goats with that of cows and note benefits or limitations which may result from differences found. Goat milk products other than cheese and pasteurized milk are considered to be the diary products with greatest marketing potential. Therefore, several characteristic of goat milk are currently the focus of increased research interest. Fermented goat milk incorporating live probiotic cells represent a group of products with great prospects in the future with regard to their nutritive and therapeutic properties.

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