Factors affecting quality of goat's milk yogurt
DOI:
https://doi.org/10.14738/assrj.62.6129Abstract
A comparative study of the quality and nutritional value of Moldova's cow and goat milk is presented. Organoleptic properties (taste, odor, appearance, color), physicochemical indicators (acidity, fat content, protein, viscosity, Q10 value et at.) microbiological indices (total number of colony forming units, Listeria monocytogenes, Staphylococcal Enterotoxin, Salmonella, Enterobacteriaceae, Bacillus cereus), the presence of antibiotics and preservatives. The study includes the microbiological analysis of milk according to the season. Starter cultures were tested for temperature, light, O2 access. The article presents and argues the factors determining the quality of cow milk and goat milk, the technological scheme for the manufacture of yogurt by the thermostat method, and its quality indexes (organoleptic, physico-chemical and microbiological).
References
Alfe´ Rez, M. J. M., Barrionuev O, M., Lo´ Pez-Aliaga, I., et al., (2001) Digestive utilization of goat and cow milk fat in malabsorption syndrome. Journal of Dairy Science. Ed. 64, 451–461p.
Aliaga, L., Alferez, M., Barionuevo, M., (2000). Influence of goat and cow milk on the digestive and metabolic utilisation of calcium and iron. J Physiol Biochem 56, 201-208.
Bevilacqua, C. (2001) Goats’ milk of defective alpha(s1)-casein genotype decreases intestinal and systemic sensitization to beta-lactoglobulin in guinea pigs. Journal of Dairy Research 68, 217-227 p.
Bulgaru, V., Botezat, O.(2018). The quality indices of yaghurt manufactured with cow milk and goat milk. International conferince Modern technology in food products ed. IV, Chișinău, ISBN 978-9975-87-428-1.
Bulgaru, V. (2016). Quality of local goat milk depending on the season.Revista Meridian Ingineresc, nr.4.
Boza, J., Sanz- Sampelayo, M. R. (2009). Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. Journal of Food Compozition and Analysis. Volume 22, Issue 4.
Cupakova, Š.,Pospišilova, M., Karpiškova, R., Janštova, B., Vorlova L. (2012), Microbiological quality and safety of goat’s milk from one farm.Actauniversitatisagriculturae et silviculturaemendelianaebrunensis. Volume LX 4 Number 6.
Foschino, R., Invernizzi, A., Barucco, R.,Stradiotto, K. (2002). Microbial composition,including the incidence of pathogens, of goat milkfrom the Bergamo region of Italy during a lactationyear. The Journal of Dairy Research, 69, 2: 213–225.ISSN 0022-0299.
Haenlein, GFW, Caccese, R. (1984).Goat milk versus cow milk. In: Haenlein GFW, Ace DL (eds.) Extension Goat Handbook. USDA Publ. Washington DC, pp: 1:1-4.
Haenlein GFW (1992) Role of goat meat and milk in human nutrition. In:Proceedings of the 5th International Conference on Goats. 2: 575-580.
Haenlein, G., et al. (2001), Past, present, and future perspectives of small ruminant dairy research. Journal of Dairy Science. Ed. 84, 2097–2115p.
Hassan LK, Haggag HF, El Kalyoubi MH, EL-Aziz MA, El-Sayed MM, Sayed AF.(2015), Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum. Annals of Agricultural Science. 60(1):21-8
Hernández-Ledesma, B., Ramos, M., Gómez-Ruiz, J.A. (2011) Bioactive components of ovine and caprine cheese whey. Small Ruminant Research 101, 196-204.
Ivana, Simona, Bogdan, I., Ţogoe, G., Câmpeanu, T., Enache, S., Bărăitareanu, I., Ipate, A. Popescu. (2011). Microbiologiaalimentelor, Volumul I, Ed. Asclepius, Bucureşti
James, Th., (2015). Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Raplacer. University of Vermont, dissertations, 78 p.
Jenness R (1980) Composition and characteristics of Goat Milk: AReview. J DairySci 63: I968-l979.
Muehlherr, J. E., Zweifel, C., Corti,S., Blanco, J. E., Stephan, R. (2003).Microbiological quality of raw goat’s and ewe’sbulk-tank milk in Switzerland.Journal of DairyScience, 86, 12: 3849–3856. ISSN 0022-0302.
Park, YW. (1994).Hypo-allergenic and therapeutic significance of goat milk. Small Rumin. Res. 14:151-159.
Park, YW (2006) Goat Milk- Chemistry and Nutrition. In: Park YW, Haenlein GFW (eds.) HandbookofMilkofNon-BovineMammals.
Park, Y.W., Juarez, M., Ramos, M., Haenlein, G.F.W. (2007).Physico-chemical characteristics of goat and sheep milk. Small Rumin Res., 68:88-113.
Park, YW, Jeanjulien, C., Siddique, A. (2017). Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review.J Adv Dairy Res 2017, 5:3. ISSN:2329-888X
Peres, C., Tacito, L. A., Rodrigo, P. L. (2016) An evaluation of the physicochemical, microbiological and sensory properties of goat cheese. African Journal of Dairy Farming and Milk Production ISSN: 2375-1258 Vol. 3 (1), pp. 120-125, January. Available online at www.internationalscholarsjournals.org © International Scholars Journals.
Patermann, C. (2005). EU Strategies for life sciences and biotechnology research. // 3rd Moscow International Congress “Biotechnology: state of the art and prospects of development”, Moscow.
Ried, K. (2004).Gastrointestinal health. The role of pro- and pre-biotics in standard foods. //Aust. Farm. Physician. 33(4): 253-255.
Sandulachi, L., Bulgaru, V, (2016). Microbiologia generală. Note de curs. Partea III, Chișinău, Editura Tehnică-UTM. 63p., ISBN 978-9975-45-438-4
Sandulachi, L., Rubțov, S., Popescu, L., Costiș,V., Gurmeza, I. (2017) Controlulmicrobiologicalproduseloralimentare. Indicațiimetodiceprivindcontroalelemicrobiologice, Chișinău, EdituraTehnică-UTM, 128p. ISBN 978-9975-45-472-8.
Senderov, B. (1998) Meditinscaia microbnaia ecologhia i functionalinaia pitaniea. Editura Granti.
Taftă. V.(2001)Producţiaşireproducţiacaprinelor. EdituraBucureşti: CERES,1996, p.190
Tilahum, Z., Nejash, A., et al. (2014). Review on medicinal and nutritional values of goat milk. Academic Journal of Nutrition 3 (3), 30-39 p. ISSN 2309-8902.
FAOSTAT. (2013). FAO Statistical Yearbook 2013,World Food and Agriculture, Food and Agriculture Organization of the United Nations.
USDA (1976) Posati LP, Orr M.L. Composition of Foods. Dairy and Egg Products. Raw, Processed, Prepared, in: Agricultural Handbook No. 8-1.ARS, USDA, Washington, DC. www.statistica.md Open Shelf-Life Dating of Food https://www.princeton.edu/~ota/disk3/1979/7911/7911.PDF
Concept of Accelerated Shelf Life Study http://www.foodtestingindia.com/concept-accelerated-shelf-life-study-2/Determination of titratable acidity in milk according to DIN 10316 and in yoghurt according to ISO/TS 11869 and IDF/RM 150 Determination of fat content by the gravimetrică method, SM EN ISO 1211:2015
Determination of milk protein content. Kjeldah method ISO 8968-1:2014 – IDF 20-1:2014 Determination of total dry matter content. (MAC Humidity Analyzer, Radwag).
American Public Health Association. 1993. Standard Methods for the Examination of Dairy Products, 16th ed. APHA, Washington, DC Manual analitic bacteriologic (BAM). FDA. Food & Drug. http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm
American Public Health Association . 1984. Compendium of Methods for the Microbiological Examination of Foods, 2nd ed. APHA, Washington, DC American Public Health Association .1993. Standard Methods for the Examination of Dairy Products, 16th ed. APHA, Washington, DC SM EN ISO 4833-1:2014 Microbiologia lanţului alimentar. Metoda orizontală pentru enumerarea microorganismelor. Partea 1: Tehnica de numărare a coloniilor la 30°С prin metoda turnării în plăci.
SM EN ISO 4833-2:2014 Microbiologia lanţului alimentar. Metoda orizontală pentru enumerarea microorganismelor. Partea 2: Tehnica de numărare a coloniilor la 30°С prin metoda însămânţării la suprafaţa plăcii.
SM EN ISO 6579:2013 Microbiologia produselor alimentare şi furajelor. Metoda orizontală pentru detectarea bacteriilor de genul Salmonella spp.
Determinarea numărului de bacterii mezofile aerobe şi facultativ anaerobe, conformSM EN ISO 4833-1, SM EN ISO 4833-26.14 Association of Official Analytical Chemists. 1990. Official Methods of Analysis, 15th ed. AOAC, Arlington, VA TR TC 033/2013.TC Règlement Technique "Sur la sécurité des produits laitiers et leurs dérivés" (TR TC 033/2013)http://www.ccis-expertise.com/fr/tr-tc-033-2013-securite-des-produits-laitiers-et-leurs-derives Prelevarea probelor şi pregătirea lor pentru analiza microbiologică, conform SM SR EN ISO 6887-1, SM SR EN ISO 6887-5:2014.
Determination of somatic cell number according to SR SR EN ISO 13366-2 or SR SR EN ISO 18330. Determination of pasteurization (phosphatase assay) according to SM EN ISO 22160 SM EN ISO 22160: 2015 Milk and milk based drinks. Determination of alkaline phosphatase activity.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2019 Advances in Social Sciences Research Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
