Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4
Metadatos
Mostrar el registro completo del ítemAutor
Moreno Montoro, Miriam; Navarro-Alarcón, Miguel; Bergillos Meca, Triana; Giménez Martínez, Rafael; Sánchez Hernández, Silvia; Olalla Herrera, ManuelEditorial
MDPI
Materia
Fermented goat milk Lactobacillus plantarum C4 Milk ultrafiltration Probiotic Physicochemical Nutritional and organoleptic characterization
Fecha
2018-05-17Referencia bibliográfica
Moreno Montoro, M. [et al.]. Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4. Nutrients 2018, 10, 633. [http://hdl.handle.net/10481/54955]
Patrocinador
This study was financially supported by research funds from project AGR-141 from the Consejería de Ciencia y Empresa (Junta de Andalucía).Resumen
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.