Chemical and Microbiological Characteristics of Goat Milk Kefir During Storage Under Different Temperatures

This research was conducted to study the chemical and microbiogical properties of goat milk kefir stored under different temperatures and storage time. A completely randomized design, factorial pattern 3 x 3 was used in this study. The first factor was storage temperature (-1 to -5; 1 to 5 and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days). Each treatment has three replicates. Variables observed included pH, water activity (aw), total lactic acid bacteria (LAB), and total yeast. Data were subject to analysis of variance and Duncan's multiple range test. Results showed that storage time and temperature had significant effects on pH. The lowest pH of Kefir was obtained by storing it for 10 days at 6 to 10oC. Titratable acidity was significantly affected by temperature, and kefir stored at 6 to 10oC has the highest titratable acidity. Storage time and temperature had no significant effects on water activity, and the average water activity of kefir was 0.875±0.028. Total LAB and total yeast were significantly affected by temperature, but not by storage time. In average, total LAB and total yeast in kefir were 7.17± 0.92 log cfu/ml and 6.76± 0.39 log cfu/ml, respectively. In conclusion, this study confirmed that temperature of storage has a major contribution to the characteristics of kefir made from goat milk; hence it has to be considered when handling kefir for a longer period of time

The Use of Skim Milk and Essential Fatty Acids as an Alternative Method on Improving Yoghurt Nutrition Quality

The objective of the research was to investigate the effects of addition of different levels lemuru seafish oil on skim milk-based yoghurt in order to produce good quality and marketable yoghurt. The experiment consisted of lemuru seafish oil fractination based on its freesing point and the addition of extracted lemuru seafish oil to skim milk-based yoghurt at 0.50%; 1%; 1.50%; 2%. Yoghurt with 0% lemuru seafish oil was included as a control. A Completely Randomised Design was employed and each treatment has 5 replicates. Results showed that: (a) the addition of lemuru seafish oil up to 2% affected lactic acid contents of yoghurt but still within the normal range, (b) consumers preferred the smell and taste of yoghurt with 2% lemuru seafish oil; but they preferred the texture of yoghurt with 0.50% lemuru seafish oil, (c) the addition of lemuru seafish oil to skim milk-based yoghurt increased the nutritional quality of the products, especially the amount of omega 3 and omega 6 fatty acids. In order to get an ideal ratio between omega 3 and omega 6 fatty acids (4:1), it was recommended to further investigate the use of lemuru seafish oil on milk products and the addition of omega 3 fatty acids from different sources as well as the shelf life of yoghurt with added lemuru seafish oil. (Animal Production 8(1): 16-21 (2006

The Use of Skim Milk and Essential Fatty Acids as an Alternative Method on Improving Yoghurt Nutrition Quality

The objective of the research was to investigate the effects of addition of different levels lemuru seafish oil on skim milk-based yoghurt in order to produce good quality and marketable yoghurt. The experiment consisted of lemuru seafish oil fractination based on its freesing point and the addition of extracted lemuru seafish oil to skim milk-based yoghurt at 0.50%; 1%; 1.50%; 2%.  Yoghurt with 0% lemuru seafish oil was included as a control.  A Completely Randomised Design was employed and each treatment has 5 replicates.  Results showed that: (a) the addition of lemuru seafish oil up to 2% affected lactic acid contents  of yoghurt but still within the normal range, (b) consumers preferred the smell and taste of yoghurt with  2% lemuru  seafish oil; but they  preferred  the texture of  yoghurt  with 0.50% lemuru  seafish oil, (c) the addition of lemuru seafish oil to skim milk-based  yoghurt increased the nutritional quality of the products, especially the amount of omega 3 and omega 6 fatty acids. In order to get an ideal ratio between omega 3 and omega 6 fatty acids (4:1), it was recommended to further investigate the use of lemuru seafish oil on milk products and the addition of omega 3 fatty acids from different sources as well as the shelf life of yoghurt with added lemuru seafish oil. (Animal Production 8(1): 16-21 (2006) Key Words : Yoghurt, lemuru seafish oil, essential fatty acid

Identification and Characterization of Probiotic Lactic Acid Bacteria Isolated From Indigenous Goat Milk

Probiotic lactic acid bacteria play role as functional food and it is very important to know their identification and characterization. The diversity of lactic acid bacteria isolated from Ettawa crossbred and Saanen crossbreed goat milk was studied in terms of morphology, physiology and their characteristics. A total of 33 lactic acid bacterial strains were isolated and 18 isolates passed the initial selection. The second step was in vitro test, namely their resistances to low pH (2, 2.5, and 3.5) and bile salt (0.3%) were evaluated to know their potential as probiotic. The results showed that all strains grew well at acid condition (pH 2, 2.5, and 3.2) and seven strains grew well at bile salt (0.3%). Identification with API test for seven isolates showed that two isolates were Lactobacillus rhamnosus, 1 isolate was Lactobacillus plantarum and four isolates were Lactobacillus plantarum 1. (Animal Production 13 (1):57-63 (2011

Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation

. Kefir contains bacteria and complex yeast in protein and polysaccharide matrix formed during anaerobic growth. Kefir fermentation uses kefir grains as starter. This research was aimed to evaluate the physiochemical and organoleptic composition of goat milk kefir made of different kefir grain concentration at controlled fermentation. Materials used were 27 litres of Ettawah crossbred (PE) milk and kefir grains. The experimental research was subject to Completely Randomized Factorial Design with nine combined treatments namely kefir grain concentrations (1, 3, and 5%) and controlled pH fermentation (5.5, 5.0, 4.5) with three repetitions. The observed variables were total solids (%), kefir proximate (%), alcohol level (%), kefir grain profile (SEM) and kefir organoleptic semi-trained panel. Result demonstrated that kefir total solids in all treatments and interactions were generally equal but significantly affected kefir alcohol level, kefir protein percentage, fat content and ash content. Hedonic scale showed that different kefir grain concentration and pH in fermentation significantly affected goat milk kefir texture, flavor and aroma. It was concluded that 1% kefir grain concentration and 4.5 pH in fermentation produced the lowest alcohol level or 0.283% and had the most preferable flavor and aroma based on rank test

The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations

The research is conducted aiming at analyzing the physical, chemical, and sensory qualities of goat cheese with different temperatures and storage duration. The research materials are goat milk and L. plantarum TW14 and L rhamnosus TW2 isolates, and its equipments include a set of cheese production tools, colorimeter, and SEM. The variables analyzed are cheese's physical quality (color and structure), chemical qualities (total titrated lactic acid) and sensory qualities (texture, flavor, aroma and likeness). The treatment consists of 2 factors, namely the first factor including: storage temperature (freezer and refrigerator) and the second factor: storage duration (0; 15; 30; 45 and 60 days) with 3 replicates. The obtained results indicate that storage temperature does not influence the cheese's brightness level (L*), a* value (redness) and b* value (yellowness) and sensory qualities (texture, flavor, aroma and likeness), yet storage duration influences the cheese's L* value (P0.05) on it. The cheese's structure shows protein aggregate, void and lactic acid bacteria. The conclusion is that frozen-stored goat cheese still has good physical, chemical, and sensory qualities

Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

The purpose of this research was to investigate texture, hedonic test and fatty acids profile of goat cheese stored at cold and frozen temperatures for 60 days. Cheese was manufactured from goat milk with addition of probiotics bacteria L.plantarum TW14 and L.rhamnosusTW2 with a ratio of (1:1/v/v). Treatments were arranged in a factorial design, employing two factors, i.e. temperature (cold; frozen) and storage time (0; 15,30,45 and 60 days). Each treatment was repeated three times. Results showed that goat cheese stored at cold temperature has an average hardness-texture of 374.46 ±77.69 gf while that of the cheese stored at frozen temperature has 221.66 ±38.46 gf, which were significantly different (P0.05) of storage temperatures and storage time. However, the taste of cheese stored under cold and frozen temperatures was highly significant different (P<0.01). Fatty acids composition of cheese stored for 60 days in a cold storage showed that the highest fatty acid content was SFA which was 64.34% and USFA was 16.76%. During the 60-day storage, the SFA percentage of was relatively stable while the percentage of oleic acid USFA increased

Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea

COVID-19 and the increase in degenerative diseases are the reasons for the high consumption of functional foods. This study investigated the physicochemical, sensory, and functional characteristics of cheese enhanced with orthodox black tea. The primary research materials were 40 liters of fresh cow’s milk, orthodox black tea (OBT), mesophilic bacteria (Lactococcus lactis), animal calf rennet, and CaCl₂. An experimental completely randomized design (CRD) was employed in the study to four treatments, namely control (T0), and the addition of 0.5% OBT (T1), 1% OBT (T2), 1.5% OBT (T3), and 2% OBT (T4). Each treatment was repeated four times and performed in duplicate. The observed variables were physical properties (colors and textures), chemical properties (moisture content, total solids, pH, and total titratable acidity), antioxidant activity, and sensory properties of cheese. The results showed that adding OBT up to 2% produced significantly different levels of pH, total titratable acidity, values (L*, a*, b*), hardness, antioxidant activity, and sensory properties of cheese. No significant difference was observed in the moisture content, total solids, and stickiness of cheese. Conclusively, incorporating OBT up to 2% in cheese making tends to increase the functional properties of cheese that include the a* value, total titratable acidity, and antioxidant activity, but it also decreases the L* and b* values, hardness, and pH value. The panelist’s preference was the highest for cow’s milk cheese with the addition of 0.5% OBT

Study of Tenderization Method of Old Goat Meat

The objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat.  A total of 6 goats (approximately 3 years of age) were used in the study.  The meat was obtained from the hind leg (m. biceps femoris).  Treatments were arranged in a Completely Randomized Design (CRD) with 6 replicates in each treatment.  The treatments were P0: control, P1: the meat was submerged in pineapple juice extract, P2: the meat was electrically stimulated, and P3: the meat was injected with CaCl2 solution.  The variables measured were tenderness (mm/g/s), pH, water holding capacity (%), cooking losses (%), moisture content (%) and dissolved protein content (μg/ml).  Data obtained were analyzed using Analysis of Variance and Least Significant Difference compare the differences between means.  The result showed that treatments significantly (P<0.01) affected the meat tenderness, pH and water holding capacity but not significantly (P>0.05) affected meat cooking losses, moisture content and dissolved protein.  It can be concluded that injection CaCl2 was more effective in improving the tenderness of old goat meat. . (Animal Production 7(2): 106-110 (2005)   Key Words : Tenderization Method, Pineapple Juice Extract, Goat meat, CaCl2, Electrical Stimulatio

CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURES

This research was conducted to study the chemical and microbiogical properties of goat milk kefir stored under different temperatures and storage time. A completely randomized design, factorial pattern 3 x 3 was used in this study. The first factor was storage temperature (-1 to -5; 1 to 5 and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days). Each treatment has three replicates. Variables observed included pH, water activity (aw), total lactic acid bacteria (LAB), and total yeast. Data were subject to analysis of variance and Duncan’s multiple range test. Results showed that storage time and temperature had significant effects on pH. The lowest pH of Kefir was obtained by storing it for 10 days at 6 to 10oC. Titratable acidity was significantly affected by temperature, and kefir stored at 6 to 10oC has the highest titratable acidity. Storage time and temperature had no significant effects on water activity, and the average water activity of kefir was 0.875±0.028. Total LAB and total yeast were significantly affected by temperature, but not by storage time. In average, total LAB and total yeast in kefir were 7.17± 0.92 log cfu/ml and 6.76± 0.39 log cfu/ml, respectively. In conclusion, this study confirmed that temperature of storage has a major contribution to the characteristics of kefir made from goat milk; hence it has to be considered when handling kefir for a longer period of time.</p