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 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 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.  

A novel electrochemical sensor based on a nickel-metal organic framework for efficient electrocatalytic oxidation and rapid detection of lactate

2018 ◽  
Vol 42 (14) ◽  
pp. 11839-11846 ◽  
Author(s):  
Perumal Manivel ◽  
Vembu Suryanarayanan ◽  
Noel Nesakumar ◽  
David Velayutham ◽  
Kanagaraj Madasamy ◽  
...  
Keyword(s):  
Electrochemical Sensor ◽  
Rapid Detection ◽  
Electrocatalytic Oxidation ◽  
Metal Organic Framework ◽  
Cow Milk ◽  
Nickel Metal ◽  
Metal Organic ◽  
First Time ◽  
Organic Framework

A novel Pt/Ni-MOF electrode was fabricated for the determination of lactate in cow-milk for the first time.

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 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 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.

Simultaneous determination of goat milk adulteration with cow milk and their fat and protein contents using NIR spectroscopy and PLS algorithms

LWT ◽  
2020 ◽  
Vol 127 ◽  
pp. 109427 ◽  
Author(s):  
Elainy Virginia dos Santos Pereira ◽  
David Douglas de Sousa Fernandes ◽  
Mário César Ugulino de Araújo ◽  
Paulo Henrique Gonçalves Dias Diniz ◽  
Maria Inês Sucupira Maciel
Keyword(s):  
Simultaneous Determination ◽  
Goat Milk ◽  
Nir Spectroscopy ◽  
Cow Milk ◽  
Milk Adulteration

scholarly journals Textural profile characteristic of the curd mass from camel milk for gero diet

2021 ◽  
pp. 16-22
Author(s):  
K. C. Kulazhanov ◽  
F. T. Dikhanbayeva ◽  
E. Zh. Zhaxybayeva ◽  
A. B. Essenova ◽  
G. E. Yessirkep
Keyword(s):  
Fermented Milk ◽  
Camel Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Milk Products ◽  
Texture Profile ◽  
Cow's Milk ◽  
Flaxseed Flour ◽  
Profile Characteristic ◽  
First Time

There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.

scholarly journals Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

2019 ◽  
Vol 7 (9) ◽  
pp. 274 ◽  
Author(s):  
Dimitra Dimitrellou ◽  
Chrysoula Salamoura ◽  
Artemis Kontogianni ◽  
Despoina Katsipi ◽  
Panagiotis Kandylis ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Starter Culture ◽  
Goat Milk ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Cow Milk ◽  
Commercial Sample ◽  
Ph Values

The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g−1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.

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