Production and Selected Properties of Bioghurt Made from Goat Milk and Cow–Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder

Figures & data

Table 1 Some properties of raw milks (n = 3)

Total solids (%)	Fat (%)	Protein (%)	Lactose (%)	Acidity (°SH)	pH
Goat milk	12.10	3.50	3.70	4.21	6.70	6.60
Aa	13.21	3.73	4.20	4.52	6.80	6.50
Bb	12.92	3.66	4.16	4.40	6.82	6.60
Cc	12.79	3.55	4.00	4.33	6.70	6.60

^a100% goat milk.

^b70% goat–30% cow milk.

^c50% goat–50% cow milk.

Table 2 Physico-chemical properties of bioghurt samples during storage for 14 days (n=3)

Samples	Storage days	Total solids (%)	Fat (%)	Protein (%)	Acidity (°SH)	pH	Penetration value (s)	Whey off value (%)
AUF a	1	15.46	3.70	4.49	34.90	4.50	10.02	32.08
	7	15.55	3.70	4.53	37.55	4.40	10.23	31.11
	14	15.57	3.75	4.51	39.80	4.35	10.30	31.08
BUF b	1	15.10	3.50	4.36	35.42	4.40	9.38	39.31
	7	15.27	3.50	4.40	37.73	4.35	9.88	34.07
	14	15.36	3.55	4.43	42.24	4.30	9.96	31.97
CUF c	1	15.13	3.60	4.49	36.80	4.45	9.19	37.76
	7	15.20	3.60	4.49	39.12	4.40	9.40	37.53
	14	15.28	3.70	4.51	40.10	4.40	10.79	34.15
AMP d	1	14.96	3.80	4.04	39.00	4.40	10.86	30.89
	7	15.00	3.80	4.66	47.50	4.35	11.12	29.44
	14	15.03	3.90	4.66	45.40	4.30	12.26	29.06
BMP e	1	14.83	3.70	4.45	38.00	4.50	10.66	32.21
	7	14.93	3.75	4.48	43.10	4.45	10.84	31.56
	14	15.19	3.75	4.50	46.70	4.40	11.74	30.34
CMP f	1	15.09	3.80	4.59	40.27	4.50	9.83	37.05
	7	15.20	3.80	4.63	41.10	4.45	9.98	35.96
	14	15.27	3.80	4.65	45.05	4.35	10.10	31.15

^aBioghurt made from 100% goat milk by ultrafiltration.

^bBioghurt made from 70% goat–30% cow milk by ultrafiltration.

^cBioghurt made from 50% goat–50% cow milk by ultrafiltration.

^dBioghurt made from 100% goat milk by skim milk powder addition.

^eBioghurt made from 70% goat–30% cow milk by skim milk powder addition.

^fBioghurt made from 50% goat–50% cow milk by skim milk powder addition.

Table 3 Microbiological characteristics of bioghurt samples during the storage for 14 days (log₁₀ cfu/g, n = 3)

Samples	Storage days	Lb. acidophilus	Str. salivarius ssp. thermophilus	Yeasts and moulds
AUF a	1	7.43	7.20	2.77
	7	7.21	6.72	2.87
	14	6.65	6.53	1.01
BUF b	1	6.30	6.34	3.16
	7	6.73	6.18	3.33
	14	6.00	7.10	1.68
CUF c	1	6.18	7.12	3.10
	7	6.11	6.32	2.39
	14	7.07	6.10	2.15
AMP d	1	7.14	7.33	3.53
	7	6.90	7.08	1.32
	14	6.11	7.13	1.38
BMP e	1	6.80	7.14	4.24
	7	6.70	6.85	2.48
	14	6.25	6.28	2.59
CMP f	1	6.21	6.90	3.12
	7	6.10	6.21	2.42
	14	5.85	6.09	2.04

^aBioghurt made from 100% goat milk by ultrafiltration.

^bBioghurt made from 70% goat–30% cow milk by ultrafiltration.

^cBioghurt made from 50% goat–50% cow milk by ultrafiltration.

^dBioghurt made from 100% goat milk by skim milk powder addition.

^eBioghurt made from 70% goat–30% cow milk by skim milk powder addition.

^fBioghurt made from 50% goat–50% cow milk by skim milk powder addition.

Table 4 Sensory properties of bioghurt samples during storage for 14 days (n=3)

Samples	Storage days	Appearance	Consistency in mouth	Consistency with spoon	Odor	Flavor	Total
AUF a	1	5.00	4.10	3.75	4.50	2.50	19.85
	7	4.75	4.15	3.95	4.40	2.40	19.65
	14	4.65	4.15	4.00	4.40	2.30	19.50
BUF b	1	5.00	4.00	4.10	4.80	2.50	20.40
	7	4.80	4.05	4.20	4.80	2.50	20.35
	14	4.75	4.10	4.20	4.50	2.40	19.90
CUF c	1	5.00	4.20	4.10	4.90	2.60	20.80
	7	4.95	4.25	4.25	4.90	2.50	20.85
	14	4.90	4.30	4.35	4.60	2.50	20.65
AMP d	1	4.90	4.75	4.25	4.50	3.20	21.60
	7	4.75	4.75	4.25	4.30	3.10	21.15
	14	4.75	4.80	4.30	4.30	3.10	20.95
BMP e	1	4.90	4.80	4.65	4.60	3.30	22.25
	7	4.60	4.80	4.70	4.60	3.20	21.90
	14	4.60	4.80	4.60	4.50	3.10	21.60
CMP f	1	4.90	4.90	4.75	4.70	4.50	23.95
	7	4.80	4.90	4.80	4.70	4.50	23.70
	14	4.70	5.00	4.80	4.60	4.20	23.30

^aBioghurt made from 100% goat milk by ultrafiltration.

^bBioghurt made from 70% goat–30% cow milk by ultrafiltration.

^cBioghurt made from 50% goat–50% cow milk by ultrafiltration.

^dBioghurt made from 100% goat milk by skim milk powder addition.

^eBioghurt made from 70% goat–30% cow milk by skim milk powder addition.

^fBioghurt made from 50% goat–50% cow milk by skim milk powder addition.