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 producea 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 charac...
| Autores: | , , , , , |
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| Formato: | artículo |
| Fecha de publicación: | 2022 |
| País: | España |
| Recursos: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/40130 |
| Acesso em linha: | https://doi.org/10.3390/ani12213025 https://hdl.handle.net/10578/40130 |
| Access Level: | acceso abierto |
| Palavra-chave: | Colostrum Fermented milk Goat Milk Yogurt |
| Resumo: | The aim of this study was to investigate the potential use of goat colostrum to producea 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 basisfor 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. |
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