Ranadheera C S, Evans C A, Baines S K, Balthazar Celso F, Cruz Adriano G, Esmerino Erick A, Freitas Mônica Q, Pimentel Tatiana C, Wittwer A E, Naumovski N, Graça Juliana S, Sant'Ana Anderson S, Ajlouni S, Vasiljevic T
School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia.
School of Environmental and Life Sciences, Univ. of Newcastle, NSW, 2308, Australia.
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):867-882. doi: 10.1111/1541-4337.12447. Epub 2019 May 9.
Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.
乳制品，尤其是那些源自牛的乳制品，是益生菌传递的主要载体。山羊奶也具有成功传递益生菌的潜力，尽管在某些产品中其风味不太吸引人，但在过去十年中，将山羊奶用作益生菌载体的情况迅速增加。本综述报告了利用益生菌改善山羊奶及其制品感官特性的多样性、适用性和潜力。在对益生菌微生物进行简要概念介绍之后，阐述了山羊奶独特的物理化学、营养和有益特性，强调了其作为益生菌载体的优势。还讨论了富含益生菌的山羊奶制品的感官特性。在保质期内保持山羊奶制品中益生菌的活力以及理想的物理化学特性是可能的。然而，一些山羊奶制品令人不悦的感官特性仍然是阻碍其更广泛应用的主要劣势。尽管如此，某些措施，如用选定的益生菌菌株强化、加入果肉和常见风味化合物，以及生产定制的常见山羊奶制品，有可能克服这一限制。特别是，某些益生菌在代谢过程中会释放挥发性化合物，已知这些化合物在最终产品的香气特征和感官方面起着重要作用。
