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Nutrients 2018, 10(5), 633; https://doi.org/10.3390/nu10050633

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4

Department of Nutrition and Food Chemistry, Faculty of Pharmacy, University of Granada, E-18071 Granada, Spain
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Received: 12 April 2018 / Revised: 9 May 2018 / Accepted: 16 May 2018 / Published: 17 May 2018
(This article belongs to the Special Issue Health Benefits of Fermentation)
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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. View Full-Text
Keywords: fermented goat milk; Lactobacillus plantarum C4; milk ultrafiltration; probiotic; physicochemical; nutritional and organoleptic characterization fermented goat milk; Lactobacillus plantarum C4; milk ultrafiltration; probiotic; physicochemical; nutritional and organoleptic characterization
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Moreno-Montoro, M.; Navarro-Alarcón, M.; Bergillos-Meca, T.; Giménez-Martínez, R.; Sánchez-Hernández, S.; Olalla-Herrera, M. Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4. Nutrients 2018, 10, 633.

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