Some people love them, others hate them. Goat's milk products divide society into two groups thanks to their characteristic taste and smell.
Milk is considered one of the basic ingredients of food. The consumption of milk (not only cow's milk) and dairy products in the Czech Republic is increasing year by year. In 2019, people consumed an average of 249 kg of milk per person. Goat milk production accounts for approximately 2.4% of the world's total milk production. Goat's milk is characterised by its high biological value, such as its high protein, fatty acid and vitamin content. It is the short- and medium-chain fatty acids that are largely responsible for the characteristic aroma and taste of goat's milk, which are not appreciated by all consumers.
We would like to present a recent study that focuses on the assessment of important sensory descriptors such as colour, taste, aroma, consistency and creaminess in goat's milk yoghurt with the addition of additives such as almond flour, inulin or whey protein. This work was a collaboration between Dr. Legarová from FAPPZ, who has a long-standing research interest in dairy science, and Italian colleagues from the Universita degli studi di Catania and was published in the prestigious journal LWT - Food Science and Technology.
The study shows that the possible addition of additives during the production of yoghurt significantly affects the sensory properties and subsequent consumer preferences for the final product. Sensory analyses were carried out in fully equipped laboratories by two groups of trained evaluators (both Czech and Italian). Changes in the number of lactic acid bacteria, specifically lactobacilli and streptococci, were also monitored in the prepared goat yoghurt samples.
Sour dairy products, with yoghurt being the main representative of this category, are a popular food worldwide. An interesting result of the study was that the addition of almond flour had a rather negative effect, as it did not have the expected reduction in unwanted goat odour. Whereas the samples with the addition of almond flour and whey protein at the same time showed a reduction in the intensity of the almond aroma and taste, as well as the undesirable goat aroma. These samples showed a positive effect on consistency and improved creaminess, whereas the addition of additives did not have a statistically significant effect on the numbers of microorganisms observed.
The complete scientific paper can be found here:
The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt
MAZZAGLIA, Agata, Veronika LEGAROVÁ, Rossella GIAQUINTA, Carmela Maria LANZA a Cristina RESTUCCIA. The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt. LWT [online]. 2020, 124 [cit. 2020-11-16]. ISSN 00236438. doi:10.1016/j.lwt.2020.109138
https://www.sciencedirect.com/science/article/pii/S0023643820301262?via%3Dihub
