Organic magnesium salts fortification in fermented goat’s milk

Figures & data

Table 1. Characteristic of raw goat’s milk used for the production of fermented milk (n = 5)

Total bacterial counts, CFU/ml	120,500.00 ± 111.15
Somatic cells count in 1 ml	299,200.00 ± 13,190.00
pH	6.78 ± 0.02
Fat, g 100g^−1	2.66 ± 0.01
Protein, g 100g^−1	2.97 ± 0.00
Lactose, g 100g^−1	4.53 ± 0.00
Total solid, g 100g^−1	11.30 ± 0.02
Freezing point, °C	−0.623 ± 0.01
Magnesium, mg 100 g^−1	22.11 ± 0.60

Values are means ±standard deviation.

Table 2. The pH of control milk and milk enriched with magnesium after the pasteurization (n = 10)

		Goat’s milk with magnesium (30 mg Mg 100 g^−1)
pH	Contol	Lactate	Citrate	Pidolate
	6.56^c ± 0.01	6.32^a ± 0.02	6.44^b ± 0.01	6.35^a ± 0.01

Values are means ± SD.

a, b, c – mean values in lines denoted by different letters differ significantly (P< 0.05).

Figure 1. Viable counts of Bifidobacterium animalis ssp. lactis Bb-12 in fermented goat’s milk with magnesium (n = 10)

Values are means for n = 10. a,b,c – means values between magnesium salts denoted by different letters differ statistically significantly (P< .05).

Table 3. Total acidity [g/l], pH and syneresis [%] of fermented goat’s milk with magnesium (n = 10)

Parameter	Contol	Fermented goat’s milk with magnesium (30 mg Mg 100 g^−1)
		Lactate	Citrate	Pidolate
pH	4.78^a ± 0.05	4.87^b ± 0.17	4.74^a ± 0.05	4.80^a ± 0.11
Total acidity [g of lactic acid L^−1]	0.59^a ± 0.01	0.77^b ± 0.16	0.64^a ± 0.03	0.63^a ± 0.04
Syneresis [%]	59.05^a ± 1.89	58.69^a ± 2.20	70.02^b ± 2.10	70.11^b ± 0.77

Values are means ± SD.

a, b – mean values in lines denoted by different letters differ significantly (P< 0.05).

Figure 2. Color parameters of fermented goat’s milk with magnesium (n = 10)

Values are means for n = 10. a,b – means values between magnesium salts denoted by different letters differ statistically significantly (P< .05).

Table 4. TPA of fermented goat’s milk with magnesium (n = 10)

Texture	Control	Fermented goat’s milk with magnesium (30 mg Mg 100 g^−1)
		Lactate	Citrate	Pidolate
Hardness [N]	0.54^c ± 0.04	0.38^b ± 0.02	0.28^a ± 0.01	0.72^d ± 0.03
Adhesiveness [mJ]	0.13^a ± 0.06	0.30^b ± 0.17	0.20^ab ± 0.17	0.17^a ± 0.06
Stringiness length [mm]	4.37^b ± 0.62	4.54^b ± 0.50	4.44^b ± 0.72	3.74^a ± 0.17
Cohesiveness	0.65^a ± 0.02	0.81^b ± 0.11	0.96^b ± 0.10	0.62^a ± 0.03
Springiness [mm]	12.87^a ± 0.42	13.68^a ± 0.84	14.22^a ± 0.76	13.40^a ± 0.80

Values are means ± SD.

a, b, c, d – mean values in lines denoted by different letters differ significantly (P< 0.05).

Table 5. Organoleptic parameters of fermented goat’s milk with magnesium

Properties	Control	Fermented goat’s milk with magnesium (30 mg Mg 100 g^−1)
		Lactate	Citrate	Pidolate
Creamy-milky taste	5.60^a ± 1.52	5.40^a ± 1.34	5.40^a ± 1.67	4.60^a ± 0.89
Sour taste	7.00^a ± 0.71	7.20^a ± 1.10	7.00^a ± 0.71	7.40^a ± 0.89
Goaty taste	1.70^b ± 0.55	1.60^ab ± 0.60	1.20^a ± 0.25	1.60^ab ± 0.55
Sweet taste	2.20^a ± 1.30	2.40^a ± 1.14	3.20^a ± 2.28	2.20^a ± 1.30
Off-taste	1.00^a ± 0.00	1.20^a ± 0.10	1.00^a ± 0.00	1.20^a ± 0.10
Fermentation odor	5.80^a ± 2.17	5.20^a ± 2.28	6.00^a ± 1.41	4.60^a ± 2.07
Goaty odor	1.60^a ± 0.55	1.20^a ± 0.19	1.00^a ± 0.00	1.20^a ± 0.15
Off-odor	1.00^a ± 0.00	1.60^a ± 0.67	1.00^a ± 0.00	1.40^a ± 0.52

Values are means ± SD.

a, b, c, d – mean values in lines denoted by different letters differ significantly (P< 0.05).