Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species

Abstract The objective of this study was to prepare three donkey milk yoghurt formulations mixed with goat, cow and buffalo milk. The formulations were developed with 50% donkey milk and 50% cow, buffalo or goat milk. Concentrated mango pulp was added for flavouring. An evaluation was performed on t...

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Autores: GOMES,Rhaabe Dayane da Silva, BEZERRA,Maria de Fátima, MACÊDO,Cláudia Souza, OLIVEIRA,Ingrid Laíse Silvestre de, BORBA,Luís Henrique Fernandes, URBANO,Stela Antas, ANAYA,Katya, CHAGAS,Bruna Maria Emerenciano, ANDRADE NETO,Júlio César de, OLIVEIRA,Juliana Paula Felipe de, RANGEL,Adriano Henrique do Nascimento
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612022000100868
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100868
Access Level:acceso abierto
Palabra clave:chemical composition
dairy products
Equus asinus
fermented products
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spelling Chemical evaluation of donkey milk yoghurt mixed with milk from different animal specieschemical compositiondairy productsEquus asinusfermented productsAbstract The objective of this study was to prepare three donkey milk yoghurt formulations mixed with goat, cow and buffalo milk. The formulations were developed with 50% donkey milk and 50% cow, buffalo or goat milk. Concentrated mango pulp was added for flavouring. An evaluation was performed on the chemical composition of each milk sample and the formulated yoghurts. The donkey milk showed the lowest values for fat, protein, casein, total solids and non-fat solids. In turn, goat milk reached higher levels of fat and total solids. Furthermore, buffalo milk stood out with the highest values of protein and non-fat solids. Yoghurt made with donkey and buffalo milk showed higher concentrations of protein, lactose, total solids and non-fat solids. In contrast, the yoghurt that contained donkey and cow milk in its formulation obtained a higher fat percentage and a lower percentage of lactose, total solids and non-fat solids. The low content of fat and total solids in donkey milk, in addition to the structure of the casein micelles and small fat globules favor low consistency in fermented products. Thus, mixing donkey milk with milks from other animal species can result in better chemical composition and better consistency.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100868Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.80521info:eu-repo/semantics/openAccessengGOMES,Rhaabe Dayane da SilvaBEZERRA,Maria de FátimaMACÊDO,Cláudia SouzaOLIVEIRA,Ingrid Laíse Silvestre deBORBA,Luís Henrique FernandesURBANO,Stela AntasANAYA,KatyaCHAGAS,Bruna Maria EmerencianoANDRADE NETO,Júlio César deOLIVEIRA,Juliana Paula Felipe deRANGEL,Adriano Henrique do Nascimento2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100868Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
title Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
spellingShingle Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
GOMES,Rhaabe Dayane da Silva
chemical composition
dairy products
Equus asinus
fermented products
title_short Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
title_full Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
title_fullStr Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
title_full_unstemmed Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
title_sort Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
dc.creator.none.fl_str_mv GOMES,Rhaabe Dayane da Silva
BEZERRA,Maria de Fátima
MACÊDO,Cláudia Souza
OLIVEIRA,Ingrid Laíse Silvestre de
BORBA,Luís Henrique Fernandes
URBANO,Stela Antas
ANAYA,Katya
CHAGAS,Bruna Maria Emerenciano
ANDRADE NETO,Júlio César de
OLIVEIRA,Juliana Paula Felipe de
RANGEL,Adriano Henrique do Nascimento
author GOMES,Rhaabe Dayane da Silva
author_facet GOMES,Rhaabe Dayane da Silva
BEZERRA,Maria de Fátima
MACÊDO,Cláudia Souza
OLIVEIRA,Ingrid Laíse Silvestre de
BORBA,Luís Henrique Fernandes
URBANO,Stela Antas
ANAYA,Katya
CHAGAS,Bruna Maria Emerenciano
ANDRADE NETO,Júlio César de
OLIVEIRA,Juliana Paula Felipe de
RANGEL,Adriano Henrique do Nascimento
author_role author
author2 BEZERRA,Maria de Fátima
MACÊDO,Cláudia Souza
OLIVEIRA,Ingrid Laíse Silvestre de
BORBA,Luís Henrique Fernandes
URBANO,Stela Antas
ANAYA,Katya
CHAGAS,Bruna Maria Emerenciano
ANDRADE NETO,Júlio César de
OLIVEIRA,Juliana Paula Felipe de
RANGEL,Adriano Henrique do Nascimento
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.por.fl_str_mv chemical composition
dairy products
Equus asinus
fermented products
topic chemical composition
dairy products
Equus asinus
fermented products
description Abstract The objective of this study was to prepare three donkey milk yoghurt formulations mixed with goat, cow and buffalo milk. The formulations were developed with 50% donkey milk and 50% cow, buffalo or goat milk. Concentrated mango pulp was added for flavouring. An evaluation was performed on the chemical composition of each milk sample and the formulated yoghurts. The donkey milk showed the lowest values for fat, protein, casein, total solids and non-fat solids. In turn, goat milk reached higher levels of fat and total solids. Furthermore, buffalo milk stood out with the highest values of protein and non-fat solids. Yoghurt made with donkey and buffalo milk showed higher concentrations of protein, lactose, total solids and non-fat solids. In contrast, the yoghurt that contained donkey and cow milk in its formulation obtained a higher fat percentage and a lower percentage of lactose, total solids and non-fat solids. The low content of fat and total solids in donkey milk, in addition to the structure of the casein micelles and small fat globules favor low consistency in fermented products. Thus, mixing donkey milk with milks from other animal species can result in better chemical composition and better consistency.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100868
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100868
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.80521
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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score 15,301629

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