dc.contributor.author | Moreno Montoro, Miriam | |
dc.contributor.author | Navarro-Alarcón, Miguel | |
dc.contributor.author | Bergillos Meca, Triana | |
dc.contributor.author | Giménez Martínez, Rafael | |
dc.contributor.author | Sánchez Hernández, Silvia | |
dc.contributor.author | Olalla Herrera, Manuel | |
dc.date.accessioned | 2019-03-12T13:14:10Z | |
dc.date.available | 2019-03-12T13:14:10Z | |
dc.date.issued | 2018-05-17 | |
dc.identifier.citation | 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] | es_ES |
dc.identifier.issn | 2072-6643 | |
dc.identifier.uri | http://hdl.handle.net/10481/54955 | |
dc.description.abstract | 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. | es_ES |
dc.description.sponsorship | This study was financially supported by research funds from project AGR-141 from the
Consejería de Ciencia y Empresa (Junta de Andalucía). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | Atribución 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | Fermented goat milk | es_ES |
dc.subject | Lactobacillus plantarum C4 | es_ES |
dc.subject | Milk ultrafiltration | es_ES |
dc.subject | Probiotic | es_ES |
dc.subject | Physicochemical | es_ES |
dc.subject | Nutritional and organoleptic characterization | es_ES |
dc.title | Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4 | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |