Probiotics in Goat Milk Products

Delivery Capacity and Ability to Improve Sensory Attributes

C. S. Ranadheera, C. Evans, S. K. Baines, Celso F. Balthazar, Adriano G. Cruz, Erick A. Esmerino, Mônica Q. Freitas, Tatiana C. Pimentel, A. E. Wittwer, N. Naumovski, Juliana S. Graça, Anderson S. Sant'Ana, S. Ajlouni, T. Vasiljevic

Research output: Contribution to journalReview article

4 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1-16
Number of pages16
JournalComprehensive Reviews in Food Science and Food Safety
DOIs
Publication statusPublished - 1 Jan 2019

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goat milk
Probiotics
Goats
probiotics
dairy products
sensory properties
Milk
Bacteria
fruit pulp
flavor compounds
bacteria
volatile compounds
Fruit
shelf life
flavor
goats
odors
Maintenance
viability
microorganisms

Cite this

Ranadheera, C. S., Evans, C., Baines, S. K., Balthazar, C. F., Cruz, A. G., Esmerino, E. A., ... Vasiljevic, T. (2019). Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes. Comprehensive Reviews in Food Science and Food Safety, 1-16. https://doi.org/10.1111/1541-4337.12447
Ranadheera, C. S. ; Evans, C. ; 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. / Probiotics in Goat Milk Products : Delivery Capacity and Ability to Improve Sensory Attributes. In: Comprehensive Reviews in Food Science and Food Safety. 2019 ; pp. 1-16.
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Ranadheera, CS, Evans, C, Baines, SK, Balthazar, CF, Cruz, AG, Esmerino, EA, Freitas, MQ, Pimentel, TC, Wittwer, AE, Naumovski, N, Graça, JS, Sant'Ana, AS, Ajlouni, S & Vasiljevic, T 2019, 'Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes', Comprehensive Reviews in Food Science and Food Safety, pp. 1-16. https://doi.org/10.1111/1541-4337.12447

Probiotics in Goat Milk Products : Delivery Capacity and Ability to Improve Sensory Attributes. / Ranadheera, C. S.; Evans, C.; 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.

In: Comprehensive Reviews in Food Science and Food Safety, 01.01.2019, p. 1-16.

Research output: Contribution to journalReview article

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T1 - Probiotics in Goat Milk Products

T2 - Delivery Capacity and Ability to Improve Sensory Attributes

AU - Ranadheera, C. S.

AU - Evans, C.

AU - Baines, S. K.

AU - Balthazar, Celso F.

AU - Cruz, Adriano G.

AU - Esmerino, Erick A.

AU - Freitas, Mônica Q.

AU - Pimentel, Tatiana C.

AU - Wittwer, A. E.

AU - Naumovski, N.

AU - Graça, Juliana S.

AU - Sant'Ana, Anderson S.

AU - Ajlouni, S.

AU - Vasiljevic, T.

PY - 2019/1/1

Y1 - 2019/1/1

N2 - 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.

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KW - dairy

KW - fermentation

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KW - probiotic viability

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