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      Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.)

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          Abstract

          Abstract The objective of this study was carried out to evaluating the productive performance, the physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet cheeses obtained from the milk of goats submitted to diets with diferente levels of guava agroindustrial waste (GAW). The goats were randomly distributed in a Latin square (4x4) according to the substitution levels (0, 14, 28, and 42%) of inclusion GAW in the diet. The consumption of natural and dry matter increased with the increase in hay substitution. However, the physical-chemical requirements of milk and cheese were not altered.

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          DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS

          HALLIDAY MACFIE, NICHOLAS. BRATCHELL, KEITH. GREENHOFF … (1989)
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            A 100-Year Review: Advances in goat milk research.

            Stephanie Clark, María Bárbara Mora García (2017)
            In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.
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              Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

              Daniel M. Linares, Carolina Gomez, Erica Renes … (2017)
              Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.
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                Author and article information

                Journal
                Journal ID (publisher-id): cta
                Title: Food Science and Technology
                Abbreviated Title: Food Sci. Technol
                Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos (Campinas, SP, Brazil )
                ISSN (Print): 0101-2061
                ISSN (Electronic): 1678-457X
                Publication date (Print and electronic): 2022
                Volume: 42
                Electronic Location Identifier: e00521
                Affiliations
                [02] Bananeiras orgnameUniversidade Federal da Paraíba orgdiv1Departamento de Ciência Brazil
                [03] Campina Grande Paraíba orgnameInstituto Nacional do Semiárido Brazil
                [01] Bananeiras orgnameUniversidade Federal da Paraíba orgdiv1Centro de Ciências Humanas Sociais e Agrárias orgdiv2Programa de Pós-graduação em Tecnologia Agroalimentar Brazil
                [04] Bananeiras orgnameUniversidade Federal da Paraíba orgdiv1Departamento de Gestão e Tecnologia Agroalimentar Brazil
                [05] Areia Paraíba orgnameUniversidade Federal da Paraíba orgdiv1Centro de Ciências Agrárias orgdiv2Programa de Pós-graduação em Zootecnia Brazil
                Article
                Publisher ID: S0101-20612022000100499 Publisher ID: S0101-2061(22)04200000499
                DOI: 10.1590/fst.00521
                SO-VID: a430c465-511f-4800-9c42-f064a09d73a5
                License:

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                Date accepted : 25 January 2021
                Date received : 08 January 2021
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 49, Pages: 0
                Product

                SciELO Brazil

                Categories
                Subject: Original Article

                Keywords: casein,animal diet,goat milk,cheese,cheese microbiology
                Data availability:
                Keywords: casein, animal diet, goat milk, cheese, cheese microbiology

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