Consumer acceptability, preference and quality attributes of fresh milk,'Nono'(fermented milk) and West-African soft cheese from cow and goat milk

2010 ◽  
Vol 2 (2) ◽  
Author(s):  
JK Joseph ◽  
AA Olafade
Keyword(s):  
Goat Milk ◽  
Fermented Milk ◽  
Quality Attributes ◽  
West African ◽  
Consumer Acceptability ◽  
Fresh Milk ◽  
Soft Cheese

scholarly journals Fermentation Effectivity of Goat Milk added Lactobacillus rhamnosus as Tyrosinase Inhibitor

2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Zuraida Hanum ◽  
Cece Sumantri ◽  
Purwantiningsih P ◽  
Irmanida Batubara ◽  
Epi Taufik
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Fermented Milk ◽  
Fat Content ◽  
Tyrosinase Activity ◽  
Tyrosinase Inhibitor ◽  
Similar Morphology ◽  
Fresh Milk ◽  
Milk Fermentation

This study aimed to investigate the effectivity of goat milk fermentation as tyrosinase inhibitory with Lactobacillus rhamnosus TW 2. The examination of fresh milk contained the density, protein, and fat content. The culture of Lactobacillus rhamnosus TW 2 acid lactid bacteria starter was added with theconcentration of 3, 4, and 5%, inoculated in pasteurized goat milk, then incubated at 37 C for 24 hours. Fermented milk were extracted by centrifugation, then supernatant was collected and was used for inhibition of tyrosinase enzymes activity on L-tyrosin and L-dopa substrate. The result showed that thedensity, fat content, and protein content of Etawah crossbred goat milk are 1.028, 3.73, and 5.45%, respectively. Re-identification of lactic acid bacteriashowed similar morphology, physiology, and bio-chemistry with the isolated lactic acid bacteria. The growth curve of TW 2 was observed in 12 hours. The5 % of Lactobacillus rhamnosus TW 2 was the best concentration to inhibit tyrosinase activity in L-Tyrosin substrate. In conclusion, fermentation of goatmilk using Lactobacillus rhamnosus TW 2 at concentration of 5% as starter is effective to inhibit tyrosinase activity significantly.Key words: goat milk, fermentation, tyrosinase inhibitory 

scholarly journals Somatic cell count of milk from different goat breeds

2015 ◽  
Vol 8 (1) ◽  
pp. 45-54
Author(s):  
J. Csanádi ◽  
J. Fenyvessy ◽  
S. Bohata
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Goat Milk ◽  
Reference Method ◽  
Fermented Milk ◽  
Linear Calibration ◽  
Limit Value ◽  
White Side ◽  
Standard Limit

Abstract There is no standard limit value for somatic cell count (SCC) of raw goat milk in the EU despite that excellent hygienic quality milk is needed for the manufacture of fermented milk products or cheese varieties. Mastitis often results such high SCC - besides the potential risk for humans - that the clotting of milk will not be perfect, resulting slack curd with higher whey releasing; furthermore, wrong structure, ripening, bad sensory properties of cheese can also be its consequences. In this paper, we report the SCC of milk samples from five different goat breeds bred in Hungary, measured with two fast methods compared with the results from the reference method. Furthermore, we investigated the applicability and the accuracy of the MT-02 (Agro Legato Ltd., Hungary) instrument. We determined that the White Side test and the instrument MT were suitable for the estimation of possible risks and consequences in the case of the use of high SCC milk before production. The general summarized average milk SCC was 6.64 × 105 ml−1. The highest difference between the results from MT-02 and the fluorometric (reference) method was 5 × 105 ml−1, but it was a singular, extreme value. The r2 of the calculated linear calibration equation was 0.7819; consequently, this method seems to be applicable in the measurement of SCC with MT-02 instrument. Furthermore, the SCC of samples did not differ significantly by genotypes and by seasons (spring: 5.85 × 105 ml−1, autumn: 6.22 × 105 ml−1).

scholarly journals Change in the stability of goat milk and cow milk due to pH and heat

2021 ◽  
Vol 233 ◽  
pp. 02046
Author(s):  
Xiaoxue Fan ◽  
Ming Cheng ◽  
Xiaoning Zhang ◽  
Cunfang Wang ◽  
Hua Jiang
Keyword(s):  
Thermal Stability ◽  
Milk Production ◽  
Ph Value ◽  
Goat Milk ◽  
Cow Milk ◽  
Type B ◽  
Fresh Milk ◽  
Ph Conditions ◽  
The Stability ◽  
Thermal Stability Of

This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.

scholarly journals Quality and consumer acceptability of goat milk with respect to goat breed and lactation stage

2016 ◽  
Vol 24 (1) ◽  
pp. 95
Author(s):  
E Wanjekeche ◽  
Z Macosore ◽  
A Kiptanui ◽  
T Lobeta
Keyword(s):  
Goat Milk ◽  
Consumer Acceptability ◽  
Goat Breed ◽  
Lactation Stage

Influence of Lactation Order and Lactation Stage on Physico-Chemical Properties of Pantja Goat Milk

2020 ◽  
Author(s):  
Surya Pratap Singh Chauhan ◽  
Sanjay Kumar ◽  
D V Singh ◽  
R K Sharma ◽  
Jyoti Palod ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Goat Milk ◽  
Milk Composition ◽  
Entire Study ◽  
Stage Of Lactation ◽  
Fresh Milk ◽  
Lactation Stage ◽  
Physico Chemical ◽  
Investment Cost ◽  
And Chemical Properties

Goat is a versatile animal having short generation interval with lower investment cost and higher prolificacy. The present study was carried out at Goat farm, LPM, GBPUAT, Pantnagar. During the entire study the fresh milk samples of Pantja goats were taken according to lactation order and stage viz., 1st (Upto 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactation were analyzed for physico-chemical properties. The values of milk composition were significantly affected by lactation order and stage of lactation and their interaction. The color of Pantja goat milk was perfectly white in all the lactation order and lactation stages. The specific gravity and boiling point of milk increased significantly from 1st to 3rd lactation order and with advancement of lactation stage. The milk composition; fat, protein, total solids, solids not fat, total ash and chemical properties viz.titratable acidity of milk was increased significantly in advanced lactation order and stage of lactation except, pH, water and carbohydrate which showed a declining trend

scholarly journals Importance of the Joint Use of Goat and Cow Milk in the Production of Soft Cheeses

2020 ◽  
Author(s):  
Aleksandra Chechetkina ◽  
Ludmila Zabodalova ◽  
Elena Suchkova
Keyword(s):  
Raw Materials ◽  
Goat Milk ◽  
Raw Material ◽  
Cow Milk ◽  
Cheese Sample ◽  
Physicochemical Composition ◽  
Chickpea Flour ◽  
Soft Cheese ◽  
Different Seasons ◽  
Physicochemical Data

The paper presents the data on the physicochemical composition of cow and goat milk in different seasons of the year, as well as physicochemical data on mixed compositions of cow and goat milk in various proportions for the production of soft cheeses without ripening. The yield of soft cheese samples was calculated for a different combination of cow and goat milk, where a soft cheese sample with a milk raw material ratio of 50/50 and with the addition of extruded chickpea flour had a yield of 20.5%. Thus, it was found that the developed soft cheese formulation from a mixture of milk raw materials with chickpea flour allows the production of an environmentally friendly and biologically complete product.

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