Mix Goat and Sheep Yogurt: Development and Product Characterization
Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yogurts were prepared presenting the following proportion of goat and sheep milk respectively: C100 – 100%; C80 – 80%/20%; C60 – 60%/40%; C50 – 50%/50%. The goat milk was from the Serrana Jarmelista breed and the sheep milk from the Serra da Estrela breed. The inclusion of sheep milk improved attractiveness to consumers, and it also improved the nutritional value of the product, mainly the fatty acid and mineral contents. The C50 yogurt was preferred by 28% of the panellists, followed by the C100 with 16% and the commercial cow yogurt was 40% of preferences.
<p>[1] Haenlein GFW . About the evolution of goat and sheep milk production.
Small Ruminant Research, Volume 68: 3-6, 2007.
[2] Pandya AJ, Ghodke KM. Goat and sheep milk products other than
cheeses and yoghurt. Small Ruminant Research. 68: 193-206, 2007.
[3] Haenlein GFW. Producing quality goat milk. International Journal
Animal Science. Volume 8: 79-84, 1993.
[4] Saini AL, Gill RS. Goat milk: An attractive alternate. Indian Dairyman.
42: 562-564, 1991.
[5] Zeman FJ. Clinical nutrition and dietetics. Callamore Press, Daniel
Collamore Heath and Company. Lexington, Massachusetts, 1982.
[6] Babayan VK . Medium chain length fatty acid esters and their medical
and nutritional application. Journal of the American Oil Chemists
Society, Volume 59: 49-51, 1981.
[7] Walstra P, Geurts TJ, Noomen A, Jellema A, van Bockel MAJS.
Principles of milk properties and processes. Marcel Dekker, New York.
Dairy Tecnhology: 325-362 e 517-537, 1999.
[8] Park Y.W., Juárez M., Ramos M., Haenlein G.F.W. Physico-chemical
characteristics of goat and sheep milk. Small Ruminant Research, 68:
88-113, 2007.
[9] Jandal J.M. Comparative aspects of goat and sheep milk. Small
Ruminant Research, 22:177-185, 1996.
[10] Grandison A. Causes of variation in milk composition and their effects
on coagulation and cheese making. Dairy Industries International,
Volume 51: 21-24, 1986.
[11] AOAC. In K. Helrich (Ed.), Official methods of analysis (15th ed.).
Arlington, VA: Association of Official Analytical Chemists, 1990.
[12] Bradly Jr R L, Arnold Jr E, Barbano D M, Semerad R G, Smith D E and
Vines B K Chemical and physical methods. In: Marshall, T.R. Standard
methods for the microbiological Examination of Dairy products, 16th
edition., American Public Health Association, Washington D.C., USA,
1992.
[13] ISO 9874. Determination of total phosphorus content - Method using
molecular absorption spectrometry, 2006.
[14] ISO 8070. Milk and milk products -- Determination of calcium, sodium,
potassium and magnesium contents -- Atomic absorption spectrometric
method, 2007.
[15] de Man, J.D.; Rogosa, M.; Sharpe, M.E. "A Medium for the Cultivation
of Lactobacilli". J Appl Bact 23:130–135, 1960.
[16] StatSoft. STATISTICA for Windows (Computer program manual).
StatSoft, Inc., 1998.
[17] Tamine A.Y., Robinson R.K. YOGUR: Ciencia y Tecnologia. Zaragoza
(Spain), Editorial ACRIBIA S.A.: 7-78; 235-250; 255-289;317-326,
1991.
[18] Stelios K., Emmanuel A. Characteristics of set type yoghurt made from
caprine or ovine milk and mixtures of the two. International Journal of
Food and Tecnhnology, 39: 319-324, 2004.
[19] Tamine A.Y., Wszolek M., Božanić R., Özer B. Popular ovine and
caprine fermented milks. Small Ruminant Research, 101: 2-16, 2011.
[20] NP 694, Iogurte: definição, classificação, características e
acondicionamento, 1981.
[21] Early R.. Tecnologia de los Productos Lácteos (2nd ed.). Zaragoza
(Spain), Editorial ACRIBIA S.A.: 51-79; 127-147, 1998.</p>
<p>[1] Haenlein GFW . About the evolution of goat and sheep milk production.
Small Ruminant Research, Volume 68: 3-6, 2007.
[2] Pandya AJ, Ghodke KM. Goat and sheep milk products other than
cheeses and yoghurt. Small Ruminant Research. 68: 193-206, 2007.
[3] Haenlein GFW. Producing quality goat milk. International Journal
Animal Science. Volume 8: 79-84, 1993.
[4] Saini AL, Gill RS. Goat milk: An attractive alternate. Indian Dairyman.
42: 562-564, 1991.
[5] Zeman FJ. Clinical nutrition and dietetics. Callamore Press, Daniel
Collamore Heath and Company. Lexington, Massachusetts, 1982.
[6] Babayan VK . Medium chain length fatty acid esters and their medical
and nutritional application. Journal of the American Oil Chemists
Society, Volume 59: 49-51, 1981.
[7] Walstra P, Geurts TJ, Noomen A, Jellema A, van Bockel MAJS.
Principles of milk properties and processes. Marcel Dekker, New York.
Dairy Tecnhology: 325-362 e 517-537, 1999.
[8] Park Y.W., Juárez M., Ramos M., Haenlein G.F.W. Physico-chemical
characteristics of goat and sheep milk. Small Ruminant Research, 68:
88-113, 2007.
[9] Jandal J.M. Comparative aspects of goat and sheep milk. Small
Ruminant Research, 22:177-185, 1996.
[10] Grandison A. Causes of variation in milk composition and their effects
on coagulation and cheese making. Dairy Industries International,
Volume 51: 21-24, 1986.
[11] AOAC. In K. Helrich (Ed.), Official methods of analysis (15th ed.).
Arlington, VA: Association of Official Analytical Chemists, 1990.
[12] Bradly Jr R L, Arnold Jr E, Barbano D M, Semerad R G, Smith D E and
Vines B K Chemical and physical methods. In: Marshall, T.R. Standard
methods for the microbiological Examination of Dairy products, 16th
edition., American Public Health Association, Washington D.C., USA,
1992.
[13] ISO 9874. Determination of total phosphorus content - Method using
molecular absorption spectrometry, 2006.
[14] ISO 8070. Milk and milk products -- Determination of calcium, sodium,
potassium and magnesium contents -- Atomic absorption spectrometric
method, 2007.
[15] de Man, J.D.; Rogosa, M.; Sharpe, M.E. "A Medium for the Cultivation
of Lactobacilli". J Appl Bact 23:130–135, 1960.
[16] StatSoft. STATISTICA for Windows (Computer program manual).
StatSoft, Inc., 1998.
[17] Tamine A.Y., Robinson R.K. YOGUR: Ciencia y Tecnologia. Zaragoza
(Spain), Editorial ACRIBIA S.A.: 7-78; 235-250; 255-289;317-326,
1991.
[18] Stelios K., Emmanuel A. Characteristics of set type yoghurt made from
caprine or ovine milk and mixtures of the two. International Journal of
Food and Tecnhnology, 39: 319-324, 2004.
[19] Tamine A.Y., Wszolek M., Božanić R., Özer B. Popular ovine and
caprine fermented milks. Small Ruminant Research, 101: 2-16, 2011.
[20] NP 694, Iogurte: definição, classificação, características e
acondicionamento, 1981.
[21] Early R.. Tecnologia de los Productos Lácteos (2nd ed.). Zaragoza
(Spain), Editorial ACRIBIA S.A.: 51-79; 127-147, 1998.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:58785", author = "Susana Matos and António Pinto and Conceição Castilho and Paula Reis Correia and António Cardoso Monteiro", title = "Mix Goat and Sheep Yogurt: Development and Product Characterization", abstract = "Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yogurts were prepared presenting the following proportion of goat and sheep milk respectively: C100 – 100%; C80 – 80%/20%; C60 – 60%/40%; C50 – 50%/50%. The goat milk was from the Serrana Jarmelista breed and the sheep milk from the Serra da Estrela breed. The inclusion of sheep milk improved attractiveness to consumers, and it also improved the nutritional value of the product, mainly the fatty acid and mineral contents. The C50 yogurt was preferred by 28% of the panellists, followed by the C100 with 16% and the commercial cow yogurt was 40% of preferences.
", keywords = "Goat, sheep, yogurt.", volume = "7", number = "7", pages = "603-4", }
