Development of probiotic yogurt from small cattle milk
Keywords:viability of bacteria, sheep's milk, combined milk, and goat's milk, nutritional value, shelf life
This paper considers the physicochemical parameters of sheep's and goat's milk as raw materials to produce live yogurt. Sheep's milk of 12 breeds (14 samples per breed) and goat's milk of 4 breeds (10 samples per breed) were examined. Milk was selected to produce yogurt from cow's, sheep's, goat's milk and combined mixtures of cow's and sheep's milk in different ratios. The milk was selected for the purpose of producing yogurt with long-term viability of dairy bacteria, thereby obtaining live yogurt without the addition of synthetic preservation agents. The viability of probiotics (Bifidobacterium and Lactobacterium) in the composition of yogurts from cow's, sheep's, goat's milk, and mixtures: cow's and sheep's milk in various ratios, cow's and goat's in similar ratios has been investigated. For consumer preference, organoleptic analyzes are very important, according to the results of which yogurt was selected in a ratio of 3:1 cow's milk and sheep's milk, respectively. An equally important indicator is the safety of the product, so microbiological and biochemical analyzes were carried out on day 1 and during storage (day 28 at 4 °C). Producing yogurt using sheep's milk is an interesting approach because of the improved nutritional value compared to cow's and goat's milk. Yogurt with the best indicators and a rational ratio of 2 types of milk was also identified. The physicochemical parameters of all types of yogurts were studied, the rational number of added starter cultures was selected. At the same time, yogurt from cow's milk received low marks on organoleptic analysis, the rest of the samples showed a good result. The best in terms of the organoleptic analysis are yogurts with the addition of sheep's milk. Yogurts have the ability to increase the body's resistance to harmful environmental factors, subject to the consumption of live yogurt.
- World milk production will grow by about 1.7% per year until 2030. DairyNews.today. Available at: https://dairynews.today/news/proizvodstvo-moloka-v-mire-budet-rasti-primerno-na.html
- Yuan, G.-F., Chen, X.-E., Li, D. (2014). Conjugated linolenic acids and their bioactivities: a review. Food & Function, 5 (7), 1360. doi: https://doi.org/10.1039/c4fo00037d
- Khosravi, A., Safari, M., Khodaiyan, F., Gharibzahedi, S. M. T. (2015). Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization. Journal of Food Science and Technology, 52 (9), 5781–5789. doi: https://doi.org/10.1007/s13197-014-1699-6
- Wang, T., Lee, H. G. (2014). Advances in Research oncis-9, trans-11 Conjugated Linoleic Acid: A Major Functional Conjugated Linoleic Acid Isomer. Critical Reviews in Food Science and Nutrition, 55 (5), 720–731. doi: https://doi.org/10.1080/10408398.2012.674071
- Kanushina, J. A., Kister, I. V., Lisin, P. A. (2011). Computer modeling of a compounding cottage cheese Product «Kislinka» with vegetative components. Vestnik Omskogo gosudarstvennogo agrarnogo universiteta. Available at: https://cyberleninka.ru/article/n/kompyuternoe-modelirovanie-retseptury-tvorozhnogo-produkta-kislinka-s-rastitelnymi-komponentami
- Dikhanbayeva, F., Zhaxybayeva, E., Dimitrov, Z., Baiysbayeva, M., Yessirkep, G., Bansal, N. (2021). Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 36–48. doi: https://doi.org/10.15587/1729-4061.2021.235831
- Alimardanova, M., Tlevlessova, D., Bakiyeva, V., Akpanov, Z. (2021). Revealing the features of the formation of the properties of processed cheese with wild onions. Eastern-European Journal of Enterprise Technologies, 4 (11(112)), 73–81. doi: https://doi.org/10.15587/1729-4061.2021.239120
- Ospanov, A., Toxanbayeva, B. (2020). Switching to sheep’s milk industry: problems and prospective. Eurasian Journal of Biosciences, 14 (1), 1263–1271.
- Wang, K. Y., Li, S. N., Liu, C. S., Perng, D. S., Su, Y. C., Wu, D. C. et. al. (2004). Effects of ingesting Lactobacillus- and Bifidobacterium-containing yogurt in subjects with colonized Helicobacter pylori. The American journal of clinical nutrition, 80 (3), 737–741. Available at: https://pubmed.ncbi.nlm.nih.gov/15321816/
- Vargas, M., Chafer, M., Albors, A., Chiralt, A., Gonzalez-Martinez, C. (2008). Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk. International Dairy Journal, 18 (12), 1146–1152. doi: https://doi.org/10.1016/j.idairyj.2008.06.007
- Küçükçetin, A., Demir, M., Aşci, A., Çomak, E. M. (2011). Graininess and roughness of stirred yoghurt made with goat's, cow's or a mixture of goat's and cow's milk. Small Ruminant Research, 96 (2-3), 173–177. doi: https://doi.org/10.1016/j.smallrumres.2010.12.003
- Güler, Z., Gürsoy-Balcı, A. C. (2011). Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage. Food Chemistry, 127 (3), 1065–1071. doi: https://doi.org/10.1016/j.foodchem.2011.01.090
- Matos, S., Pinto, A., Castilho, C., Correia, P. R., Monteiro, A. C. (2013). Mix goat and sheep yogurt: development and product characterization. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering, 7 (7), 596–599. Available at: https://publications.waset.org/16342/mix-goat-and-sheep-yogurt-development-and-product-characterization
- Wang, W., Bao, Y., Hendricks, G. M., Guo, M. (2012). Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent. International Dairy Journal, 24 (2), 113–119. doi: https://doi.org/10.1016/j.idairyj.2011.09.007
- Ng, E. W., Yeung, M., Tong, P. S. (2011). Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus. International Journal of Food Microbiology, 145 (1), 169–175. doi: https://doi.org/10.1016/j.ijfoodmicro.2010.12.006
- Kailasapathy, K., Chin, J. (2000). Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunology and Cell Biology, 78 (1), 80–88. doi: https://doi.org/10.1046/j.1440-1711.2000.00886.x
- Vianna, F. S., Canto, A. C. V. C. S., da Costa-Lima, B. R. C., Salim, A. P. A. A., Costa, M. P., Balthazar, C. F. et. al. (2017). Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis. Small Ruminant Research, 149, 154–162. doi: https://doi.org/10.1016/j.smallrumres.2017.02.013
How to Cite
Copyright (c) 2022 Assan Ospanov, Shukhrat Velyamov, Raushan Makeeva, Dinara Tlevlessova, Raushan Tastanova
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with PC TECHNOLOGY CENTER, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher PC TECHNOLOGY CENTER does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.