Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp

Improving the rheological properties of ultra-processed powdered goat milk beverage using texture additives

This study aimed to investigate the static and dynamic rheological properties of an ultra-processed powdered goat milk beverage containing carboxymethyl cellulose (CMC), guar gum (GG), and xanthan gum (XG), using a mixture design. Fourteen samples were evaluated, in addition to the original beverage. The flow curves classified the fluids as non-Newtonian and characterized all the reconstituted beverages with pseudoplastic behavior, precisely due to the addition of hydrocolloids that increased the viscosity, and the fresh beverage sample showed the behavior of a dilatant fluid. The stress sweep verified the changes in the storage module (G') and the loss module (G″), the G' ranged from 1.97 to 20.36 (Pa) and the G″ ranged from 5.94 to 11.30 (Pa), demonstrating that there was the formation of beverages with elastic and viscous behaviors. The results showed a synergistic effect between the texture improvers, and the formulations with GG identified a greater effect on the tension. The frequency sweep tests showed that the behavior of the samples was that of a weak gel; however, when subjected to a certain frequency, the values of G' exceeded the value of G″, becoming a sample with more elastic characteristics and consequently, presenting the behavior of a stronger gel. Finally, according to the data presented, it is assumed that formulations containing GG and xanthan gum may produce desirable consumer properties for the reconstituted goat milk drink. Samples with a higher concentration of GG exhibited improved rheological performance, characterized by greater consistency, increased resistance to tension, and higher viscosity at low frequencies. PRACTICAL APPLICATION: The powdered goat milk drink is an innovative product that meets the demands of the food industry and consumers by offering a nutritious and sustainable beverage alternative.

Antagonist action of Lactobacillus acidophilus against pathogenic strains in goat milk yogurt

Contamination by pathogenic bacteria is the major cause of foodborne diseases, which is an international public health issue. Probiotics added to fermented milk can fight against these pathogens. This research aimed to evaluate, by mathematical models, the behaviour of Lactobacillus acidophilus against pathogenic strains inoculated in goat milk yogurt. The Baranyi and Roberts' model was adjusted to data and statistically evaluated. A greater pathogens reduction occurred in the samples supplemented with probiotics, which exhibited antimicrobial activity against Pseudomonas aeruginosa. The reduction was less efficient against Escherichia coli. The primary models adjustment indicated that the Baranyi and Roberts fitted the reduction of P. aeruginosa, Salmonella typhimurium, E. coli and Staphylococcus aureus inactivation. The addition of L. acidophilus proved to be an effective alternative for the safer production of goat milk yogurt.