scholarly journals Pengembangan Produk Kosmetika Berbahan Susu Kambing menjadi Sabun Cair

2021 ◽  
Vol 6 (2) ◽  
pp. 146-148
Author(s):  
Uswatun Chasanah ◽  
Dyah Rahmasari
Keyword(s):  
Lactic Acid ◽  
Vitamin A ◽  
Goat Milk ◽  
Liquid Soap ◽  
Simple Method ◽  
Knowledge And Skills ◽  
Milk Products ◽  
Goat’S Milk ◽  
Long Time ◽  
Goat's Milk

Goat's milk is rich in nutrients, especially vitamin A and lactic acid which are very beneficial for skin health, so it is suitable for liquid bath soap ingredients. However, well-known manufacturing takes a long time to make. Implemented training to producers of fresh goat's milk is formulating liquid soap made from fresh goat's milk that a simple method and quickly. The result of this activity is an increase in the knowledge and skills of participants so that they can enrich the variety of products based on fresh goat milk. It is hoped that with the increasing variety of goat milk products that they offer, there will be an increase in the economy of participants.

scholarly journals Development of starters for dairy products based on goat's milk

2021 ◽  
Vol 84 (4) ◽  
pp. 113-117
Author(s):  
А.К. Оspanova ◽  
◽  
А.B. Оmarova ◽  
Von Atte ◽  
T.D. Ikombayev ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Goat Milk ◽  
Starter Cultures ◽  
Yeast Cultures ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
The Republic ◽  
Probiotic Effect

For milk and dairy products, 70 % of the Kazakh market accounts for the products of foreign companies. Geographically, the problem of the production of domestic products, the ecology of which is characteristic of the population of the country, has not yet been solved. The existing starter cultures are currently mainly intended for cow's milk, and are not adapted to the milk of other animal species. However, the production and processing of camel, mare and goat milk is a dairy farm with a history and traditions in the Republic of Kazakhstan. The fermentation process with the help of lactic acid bacteria is the basis for the preparation of products such as kefir, koumiss and shubat. There are data on the use of lactic acid bacteria in starters, but there is little data in studies on their use as starter cultures for camel, mare and goat milk, there are no scientific experimental results. Despite the economic rates of production of fermented products based on camel, mare and goat milk in the Republic of Kazakhstan, their production is slowed down at the industrial level due to the lack of yeast cultures and dairy technology for these types of milk. In this scientific work, fermenting consortia based on goat's milk was developed from active strains of microorganisms isolated from traditional fermented milk products, taking into account their compatibility, biochemical characteristics and scientific foundations. The technological, nutritional and microbiotic properties of the finished starters were adapted to the probiotic effect of camel, mare and goat milk by changing their composition. As a result of the study, a consortium of starters with a very high probiotic effect, safe for life, prone to survival in the digestive system was proposed.

scholarly journals Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 994
Author(s):  
Małgorzata Pawlos ◽  
Agata Znamirowska ◽  
Grzegorz Zaguła ◽  
Magdalena Buniowska
Keyword(s):  
Amino Acid ◽  
Moisture Content ◽  
Control Sample ◽  
Goat Milk ◽  
Calcium Content ◽  
Milk Products ◽  
Goat Cheese ◽  
Goat’S Milk ◽  
Acid Chelate ◽  
Goat's Milk

Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s acid-curd cheese. In this study, four types of acid-curd cheeses from goat’s milk subjected to 85 °C/5 min treatment were produced: control cheeses—made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%.

Characterization and Technological Properties of Lactic Acid Bacteria Isolated from Traditional Argentinean Goat’s Milk Products

2014 ◽  
Vol 28 (2) ◽  
pp. 123-141 ◽  
Author(s):  
Natalia Taboada ◽  
Martha Núñez ◽  
Roxana Medina ◽  
María Soledad López Alzogaray
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Technological Properties ◽  
Milk Products ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Milk Products Diversification to Increase Profit of Dairy Goat Farming

2017 ◽  
Vol 26 (4) ◽  
pp. 173
Author(s):  
Sumanto .
Keyword(s):  
Goat Milk ◽  
Value Added ◽  
Dairy Goat ◽  
Lactation Period ◽  
Milk Product ◽  
Milk Products ◽  
Goat’S Milk ◽  
Goat Population ◽  
Goat's Milk ◽  
Goat Farming

Dairy goat farming in Indonesia is growing because goat milk is attractive as nutrient supplement and alternative medicine for human health. Selling fresh goat's milk often becomes a constraint because not all consumers can drink it due to unpleasant smell. Effort on diversification of fresh goat's milk into processed milk products is considered a good option, but only few farmers have done it. Milk processing is useful to eliminate the smell of fresh goat's milk and to increase value-added. Goat population is around 19.01 million head, while dairy goat population has not been known yet. The paper describes the benefit of processing  fresh goat milk to increase goat farming profit through the improvement of feed management, and selling the processed milk. Better management increase lactation period from 170 to 250 days, milk production from <1 to 2 liter/head/day, and higher price of processed milk. Investment on 59 does and 7 bucks for five years through the goat milk diversification has increased profit by 33.53%. Diversification of processing goat milk product is necessary to increase productivity and value added of fresh milk.

scholarly journals PENGEMBANGAN VARIAN PRODUK DENGAN PELATIHAN FORMULASI KRIM KEFIR SUSU KAMBING SEBAGAI PENCERAH KULIT

2021 ◽  
Vol 4 (1) ◽  
pp. 293
Author(s):  
Uswatun Chasanah ◽  
Dyah Rahmasari
Keyword(s):  
Social Media ◽  
Goat Milk ◽  
Knowledge And Skills ◽  
Cream Formulation ◽  
Goat’S Milk ◽  
Video Tutorials ◽  
Training Activities ◽  
Goat's Milk

The kefir of goat's milk has good benefits for skin health. There are goat milk kefir creams on the market, but tutorials to make cream of goat's milk kefir are not available on social media, even though it useful by the goat milk producer who wants to develop product variations. Training for goat's milk kefir cream formulation had done, partner of this activity is a goat milk producing community. This activity begins with a theoretical and technical explanation of the making of goat's milk kefir cream then continues with training activities, and video tutorials were uploaded to social media, too. It has been an increase in the knowledge and skills of the Partners. This activity is an inspiration for Partners to add product variants, especially making kefir cream.

scholarly journals Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

2018 ◽  
Vol 19 (2) ◽  
pp. 263
Author(s):  
Sulmiyati Sulmiyati ◽  
Nur Saidah Said ◽  
Deka Uli Fahrodi ◽  
Ratmawati Malaka ◽  
Fatma Fatma
Keyword(s):  
Lactic Acid ◽  
Goat Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ethanol Content ◽  
Goat’S Milk ◽  
Significant Difference ◽  
Goat's Milk

Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s milk. This study used Completely Randomized Design (CRD) with two treatments and five replications using different milk which was goat’s milk and cow’s milk. Parameters measured were the weight gain of kefir grain (PBBK), ethanol content, the percentage of lactic acid and pH of kefir. The data obtained were analyzed by using the Analysis of Variance and if the treatment was significantly different, then the test continued with the Least Significant Difference (LSD). The results showed that kefir produced with different types of milk showed a significant effect (P <0.05) on pH parameters, lactic acid percentage, and ethanol content, but no significant effect (P>0.05) on the value of PBBK. It can be concluded that the best kefir made of goat milk has characteristics: pH value 3.89, the percentage of lactic acid 0.14; PBBK 26.61%; and 0.72% ethanol content. 

scholarly journals Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3307
Author(s):  
Agata Biadała ◽  
Noranizan Mohd Adzahan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Metabolic Activity ◽  
Goat Milk ◽  
Antioxidant Potential ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Kefir Grain ◽  
Goat’S Milk ◽  
Goat's Milk

The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by L. acidophilus. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

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 Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 24-30 ◽  
Author(s):  
S. Boycheva ◽  
T. Dimitrov ◽  
N. Naydenova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruit Juice ◽  
Unsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Blueberry Juice ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

Sign in / Sign up

Export Citation Format

Share Document