Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk

ABSTRACT

Tamr (dried dates) has a high sugar content, essential vitamins, and high nutrient density. Dairy products still are the most typical carriers of probiotic bacteria. Six treatments of bio-rayeb milk were manufactured from goat's milk fortified with 5%, 10%, 15%, 20%, and 25% Tamr using ABT-5 culture. Rayeb milk containing tamr had lower pH and fat and higher carbohydrate, total solids, dietary fiber, ash, total protein, water-soluble nitrogen, and total volatile fatty acids. Mixing tamr with bio-rayeb milk increased nutritional value by decreasing saturated fatty acids and increasing unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity values. The greatest counts of probiotic bacteria (L. acidophilus and Bifidobacterium) were detected in tamr rayeb milk, which increased the healthy value. The recommended level of bifidobacteria as a probiotic (10⁷ cfu g⁻¹) was exceeded for treatments of tamr rayeb milk and remained above 10⁷ cfu g⁻¹ until the end of storage. Adding 10% or 15% tamr to goat's milk highly improved the sensory properties of rayeb milk.

KEYWORDS:

• ABT
• goat's milk
• omega 3, 6, 9
• rayeb milk
• tamr

Declaration of interest

The authors declare no conflicts of interest. The authors alone are responsible for the content and writing of the article.

Acknowledgment

The authors thank Chr. Hansen's Lab A/S Copenhagen, Denmark, for providing the ABT-5 culture used in this study.

About the authors

Mohamed N. F. Hamad, Professor of Dairy Science and Head of Dairying Department, Faculty of Agriculture, Damietta University, Damietta, Egypt. His research interests are as follows: dairy products technology, manufacturing of cheese, butter, cream, yogurt and fermented milk, chemical composition of dairy products, and microbiology of dairy products.

Magdy M. Ismail, Professor of Dairy Technology, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt. His research interests are as follows: fermented milk, chemical composition of dairy products, microbiology of dairy products, the health benefits of nutrition on milk products, functional dairy foods, probiotic and synbiotic fermented dairy foods, prebiotics in dairy foods, by-products in dairy plants, and whey proteins.

Esraa M. Elraghy, PhD student and independent scholar. Her research interests are as follows: dairy products technology, chemical composition of dairy products, and microbiology of dairy products.