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Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage

1
Georgia Small Ruminant Research and Extension Center, Fort Valley State University, The University System of Georgia, Fort Valley, GA 31030, USA
2
Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
*
Author to whom correspondence should be addressed.
Presently at King Saud University, P.O. Box 1949, Riyadh 11362, Saudi Arabia.
Foods 2019, 8(5), 169; https://doi.org/10.3390/foods8050169 (registering DOI)
Received: 8 April 2019 / Revised: 9 May 2019 / Accepted: 16 May 2019 / Published: 18 May 2019
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PDF [205 KB, uploaded 18 May 2019]

Abstract

In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated. The results showed that yogurt containing xanthan and locust bean gums had enhanced firmness, consistency, cohesiveness, and viscosity during four weeks of storage compared to the control and yogurt fortified with other gums (p < 0.05). The addition of gums also helped to maintain the microbial viability of the yogurt culture and the probiotic Bifidobacterium spp. This study thus demonstrated that these gums could be used in the production of goat milk yogurt with enhanced textural properties. View Full-Text
Keywords: caprine milk; gums; xanthan; locust bean; yogurt properties; refrigeration caprine milk; gums; xanthan; locust bean; yogurt properties; refrigeration
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Park, Y.W.; Oglesby, J.; Hayek, S.A.; Aljaloud, S.O.; Gyawali, R.; Ibrahim, S.A. Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage. Foods 2019, 8, 169.

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