Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made  from Mixtures of Goat’s and Cow’s Milks

The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.

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Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

PLoS ONE ◽

10.1371/journal.pone.0254431 ◽

2021 ◽

Vol 16 (7) ◽

pp. e0254431

Author(s):

Magda Filipczak-Fiutak ◽

Agnieszka Pluta-Kubica ◽

Jacek Domagała ◽

Iwona Duda ◽

Władysław Migdał

Keyword(s):

Fatty Acids ◽

Ph Value ◽

Small Ruminants ◽

Matter Content ◽

Cow’S Milk ◽

Dry Matter Content ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk ◽

Cheese Production

The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow’s milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat’s milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

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Effects of Microbiological and Physicochemical Properties of Cow’s Milk and Goat’s Milk Dadih Inoculated with Various Lactobacillus Species

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v17n6.2215 ◽

2021 ◽

Vol 17 (6) ◽

pp. 689-710

Author(s):

Mohd Nizam Lani ◽

Nurshafika Bahar ◽

Elham Taghavi ◽

Fauziah Tufail Ahmad ◽

S.A. Sharifudin ◽

...

Keyword(s):

Lactic Acid ◽

Physicochemical Properties ◽

Starter Culture ◽

Total Soluble Solid ◽

Cow’S Milk ◽

Lactobacillus Species ◽

Cow's Milk ◽

Goat’S Milk ◽

Soluble Solid ◽

Goat's Milk

Dadih is a dairy-based product and it is one of the most popular desserts among Malaysians and Indonesians. It is made from raw milk which naturally contains various types of microorganisms. This study was conducted to develop cultured dadih by inoculating various Lactobacillus species such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus paracasei into dadih made from cow’s milk and goat’s milk. Prior to isolation of LAB from control dadih (dadih without inoculation with LAB), the dadih was stored at 4˚C for 48 hours. The microbiological (general microbial load, viability of and LAB, mould and yeast count) and physicochemical properties (pH, lactic acid content, total soluble solid, colour, texture and proximate composition) of dadih with different LAB strains and without LAB strain were determined. Results showed that L. paracasei spp. paracasei, Lactobacillus brevis, Lactobacillus casei were isolated from cow’s milk dadih while only L. paracasei spp. paracasei was isolated from goat’s milk dadih. The number of LAB ranged from 5.73 to 6.06 log10 CFU/g for cow’s milk dadih and 5.19 to 5.88 log10 CFU/g for goat’s milk dadih. Results revealed that dadih inoculated with LAB has lower pH and greater amount of lactic acid produced than control dadih. Total soluble solid for dadih with LAB also decreased. Hardness of dadih without LAB culture was higher compared to the inoculated dadih with LAB cultures. Proximate compositions (moisture, ash, crude fat, crude protein and total carbohydrate) showed variations due to differential formulations and incorporations of different LAB strains. Findings showed that L. acidophilus was chosen as the best starter culture for both types of dadih because it has significant effects on pH, titratable acidity, total soluble solid and texture of the dadih.

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

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Veterinary Medicine ◽

10.15835/buasvmcn-vm:2018.0050 ◽

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.

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Indirect enzyme‐linked Immunosorbent assay for detection of cow's milk in goat's milk

Food and Agricultural Immunology ◽

10.1080/09540109209354748 ◽

1992 ◽

Vol 4 (1) ◽

pp. 11-18 ◽

Cited By ~ 10

Author(s):

C. Castro ◽

R. Martín ◽

T. García ◽

E. Rodríguez ◽

I. González ◽

...

Keyword(s):

Immunosorbent Assay ◽

Cow’S Milk ◽

Enzyme Linked Immunosorbent Assay ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk

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Of the various kinds of animal milks to be substituted for human milk.--Composition of human milk at different ages.--Ass's milk.--Goat's milk.--Cow's milk.--Difference of milk, town and country, summer and winter, morning and evening.--Results of various foods on its composition.

10.1037/12747-017 ◽

1879 ◽

pp. 140-147

Author(s):

C. H. F. Routh

Keyword(s):

Human Milk ◽

Milk Composition ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Different Ages ◽

Goat's Milk

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Determination of whey proteins in different types of milk

Acta Veterinaria Brno ◽

10.2754/avb201483010067 ◽

2014 ◽

Vol 83 (1) ◽

pp. 67-72 ◽

Cited By ~ 7

Author(s):

Lenka Ruprichová ◽

Michaela Králová ◽

Ivana Borkovcová ◽

Lenka Vorlová ◽

Iveta Bedáňová

Keyword(s):

High Performance ◽

Dairy Product ◽

Whey Proteins ◽

Reversed Phase ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Different Types ◽

Goat's Milk ◽

Β Lactoglobulin

Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.

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Detection of cow's milk in goat's milk by gel electrophoresis

Journal of Dairy Research ◽

10.1017/s0022029900019129 ◽

1968 ◽

Vol 35 (3) ◽

pp. 383-384 ◽

Cited By ~ 26

Author(s):

R. Aschaffenburg ◽

Janet E. Dance

Keyword(s):

Gel Electrophoresis ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk

Hypersensitivity to cow's milk is not uncommon in humans, particularly babies and infants. Those afflicted may be found to tolerate goat's milk which, in this country, commands a considerably higher price than cow's milk. For economic as well as ethical reasons it is therefore desirable to ascertain that goat's milk offered for sale is free from admixtures of cow's milk. Tests should be sensitive to relatively minor admixtures, since even small additions of cow's milk may undo the benefit which hypersensitive subjects expect to derive from the consumption of goat's milk.

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