González-Navarro Emilio José, Beltrán María Carmen, Molina María Pilar, Pérez-Barbería Francisco Javier, Molina Ana, Berruga María Isabel
Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain.
Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.
Animals (Basel). 2022 Nov 3;12(21):3025. doi: 10.3390/ani12213025.
The aim of this study was to investigate the potential use of goat colostrum to produce a 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 basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer.
本研究的目的是探讨利用山羊初乳生产酸奶型产品作为新型功能性乳制品的可能性。以发酵山羊奶（GMY）为参照，制备了四批发酵山羊初乳（GCY）。对冷藏发酵产品的物理化学、机械和微生物特性进行了为期28天的每周一次的评估。采用感官分析来检测产品之间的潜在差异，并评估消费者对GCY的接受程度。结果表明，初乳的凝固时间比山羊奶长（达到pH 4.6时分别为480分钟和350分钟）。总体而言，GCY的蛋白质和脂肪含量较高，在大多数质量参数方面与GMY具有相似的特征，且这些特征随时间高度稳定。感官评估显示产品在颜色和味道方面存在显著差异。使用5分量表的消费者接受度测试表明，GCY的总体接受度为3.90±0.79，其中香气和稠度是评分最高的感官属性（分别为4.30±0.80和4.20±0.96）。因此，用酸奶专用发酵剂发酵山羊初乳可能是利用农场剩余初乳的一种有趣选择，可实现商业山羊奶产品的多样化，对消费者具有潜在的健康益处。
