Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product

The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial char...

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Bibliographic Details
Published in:Animals (Basel) 2022-11, Vol.12 (21), p.3025
Main Authors: González-Navarro, Emilio José, Beltrán, María Carmen, Molina, María Pilar, Pérez-Barbería, Francisco Javier, Molina, Ana, Berruga, María Isabel
Format: Article
Language:English
Subjects:
Acceptance tests
Antiinfectives and antibacterials
Aroma
Bacteria
Coagulation
Cold storage
Colostrum
Consumers
Dairy products
Fermented food
fermented milk
Fermented milk products
Functional foods & nutraceuticals
goat
Goat's milk
Goats
Growth factors
Hormones
Immunoglobulins
Lactation
Microorganisms
Milk
Milk products
Raw materials
Sensory evaluation
Sensory properties
Starters
Viscosity
Yogurt
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Summary:The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer.
ISSN:2076-2615
2076-2615
DOI:10.3390/ani12213025