RT Journal Article
T1 Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4.
A1 Moreno-Montoro, Miriam
A1 Navarro-Alarcón, Miguel
A1 Bergillos-Meca, Triana
A1 Giménez-Martínez, Rafael
A1 Sánchez-Hernández, Silvia
A1 Olalla-Herrera, Manuel
K1 Lactobacillus plantarum C4
K1 fermented goat milk
K1 milk ultrafiltration
K1 nutritional and organoleptic characterization
K1 physicochemical
K1 probiotic
AB The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was chosen as the skimmed milk concentration method because it produced the best viscosity and syneresis and a high casein content. The viability rate of all bacterial strains was >10⁷ cfu/mL, even after 5 weeks of storage or after in vitro gastrointestinal digestion, which is especially important for exertion of the probiotic strain functionalities. This fermented milk is also a good source of nutrients, having a low lactose and fat content, high protein proportion, and good mineral concentration. According to these data and the overall acceptability described by panelists, this fermented milk is a healthy dairy product comparable with commercially available fermented milks.
YR 2018
FD 2018-05-17
LK http://hdl.handle.net/10668/12480
UL http://hdl.handle.net/10668/12480
LA en
DS RISalud
RD Apr 6, 2025