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

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.

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Chemical and Bacteriological Characteristics of Pichtogalo Chanion Cheese and Mesophilic Starter Cultures for Its Production

Journal of Food Protection ◽

10.4315/0362-028x-61.6.688 ◽

1998 ◽

Vol 61 (6) ◽

pp. 688-692 ◽

Cited By ~ 13

Author(s):

DEMETRIOS K. PAPAGEORGIOU ◽

AMIN ABRAHIM ◽

MINA BORI ◽

SPIROS DOUNDOUNAKIS

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Salt Content ◽

Starter Cultures ◽

Most Probable Number ◽

Probable Number ◽

Goat’S Milk ◽

Two Samples ◽

Goat's Milk

Sixty-two samples of Pichtogalo Chanion cheese traditionally produced in Crete, a few (3 to 6) days old, were analyzed for some chemical and bacteriological characteristics. The results of physicochemical analyses were as follows: (1) moisture content 61.63% (standard deviation 4.67); (2) fat in dry matter 54.03% (SD 7.73); (3) protein content 14.23% (SD 1.72); (4) salt content 1.02% (SD 0.38); (5) water activity (aw) 0.990 (SD 0.003); and (6) pH 4.36 (SD 0.25). None of the samples yielded Salmonella spp. Listeria monocytogenes and coagulase-positive staphylococci were present in 6.45% of the samples. Bacillus cereus and sulfite-reducing clostridia were isolated from 14.51% and 40.32% of the samples, respectively. High populations of coliforms were determined in the cheese samples. In 11.3% of the samples, Escherichia coli was not detected, while 88.7% of the samples yielded E. coli most probable number levels from 1.32 to 5.66 log10/g. The log10 CFU/g counts of enterococci were 6.89 (SD 0.84), of yeasts 6.79 (SD 0.61), of molds 4.68 (SD 0.69), and of psychrotrophic bacteria 7.63 (SD 0.62). The log10 CFU/g counts of lactic acid streptococci and lactococci were 7.91 (SD 0.68) and of lactobacilli 8.11 (SD 0.65). Lactic acid bacteria, mainly mesophilic, were isolated and confirmed using API 50 CH test trips. A pasteurized mixture of ewe's and goat's milk was made into Pichtogalo Chanion cheese according to standard procedure at 23°C, after the addition of 4% commercial mesophilic starter culture or 2%, 3%, and 4% starter culture of the isolated and confirmed lactic acid bacteria and the addition of rennet. Results of this work indicated that high quality of Pichtogalo Chanion cheese can be produced using a pasteurized mixture of ewe's and goat's milk and 4% (vol/vol) of mesophilic starter culture.

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

Molecules ◽

10.3390/molecules26113307 ◽

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.

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

Zeitschrift für Naturforschung C ◽

10.1515/znc-2021-0064 ◽

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.

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

Czech Journal of Food Sciences ◽

10.17221/171/2008-cjfs ◽

2011 ◽

Vol 29 (No. 1) ◽

pp. 24-30 ◽

Cited By ~ 8

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.

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Cultivation media for lactic acid bacteria used in dairy products

Journal of Dairy Research ◽

10.1017/s002202991900075x ◽

2019 ◽

Vol 86 (4) ◽

pp. 490-502 ◽

Cited By ~ 7

Author(s):

Saeed A. Hayek ◽

Rabin Gyawali ◽

Sulaiman O. Aljaloud ◽

Albert Krastanov ◽

Salam A. Ibrahim

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacterial Growth ◽

Dairy Products ◽

Microbial Control ◽

Starter Cultures ◽

Isolation And Identification ◽

Defined Media ◽

Growth Requirements ◽

Large Numbers

AbstractThis review aims to familiarize the reader with research efforts on the cultivation media of lactic acid bacteria (LAB). We have also included a brief discussion on standard ingredients used in LAB media and chemically defined media as related to bacterial growth requirements. Recent research has focused on modifying standard media for the enumeration, differentiation, isolation, and identification of starter cultures and probiotics. Even though large numbers of these media have been developed to serve dairy microbial control, they have failed to provide consistent results. The research consequently points to the need to develop a reliable lactobacilli growth medium for the dairy industry.

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Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

Jurnal Serambi Engineering ◽

10.32672/jse.v7i1.3715 ◽

2021 ◽

Vol 7 (1) ◽

Author(s):

Azwar Azwar ◽

Hisbullah Hisbullah ◽

Ahmad Irgi ◽

Wari Julyadi ◽

Adisalamun Adisalamun ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Ph Value ◽

Health Sector ◽

Lactobacillus Bulgaricus ◽

Quality Analysis ◽

Fermentation Time ◽

Goat’S Milk ◽

Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

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Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

Food and Feed Research ◽

10.5937/ffr47-29426 ◽

2020 ◽

Vol 47 (2) ◽

pp. 119-129

Author(s):

Mirjana Grujović ◽

Katarina Mladenović ◽

Ljiljana Čomić

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dairy Products ◽

Starter Cultures ◽

Processing Conditions ◽

Dairy Processing ◽

Nacl Concentration ◽

Different Temperatures

In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric method. Growth of tested Lactobacillus (Lb. fermentum, Lb. plantarum, and Lb. brevis) and Lactococcus lactis subsp. lactis biovar. diacetylactis five isolates were better in acidic pH, while the growth of Enterococcus isolates (E. durans, E. faecium, and E. faecalis) was better in basic pH, at 37 °C. At 4 °C after 24 h, none of the tested bacteria showed growth. Since the autochthonous isolates were tolerant to a tested range of dairy processing conditions, further studies need to include the characterization of enzymatic activity of selected isolates, as well as the ability to use these isolates like starter cultures or food supplements in dairy or non-dairy products.

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