+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds



Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds



Journal of the Science of Food and Agriculture 95(6): 1343-1349



The composition of bioactive components in dairy products depends on their content in raw milk and the processing conditions. The experimental material consisted of the milk of dairy goats supplemented with 120 g d(-1) per head of false flax cake. The aim of the study was to evaluate the quality of kefir produced from goat's milk with a higher content of bioactive components resulting from supplementation of the goats' diet with false flax cake. The administration of false flax cake to goats had a positive effect on the fatty acid profile of the raw milk, causing an increase in the proportion of polyunsaturated fatty acids (PUFA), including conjugated linoleic acid (CLA) and n-3 fatty acids. Their increased percentage was detected in the kefir after production as well as after storage. The processing value of the harvested milk did not differ from the qualitative characteristics of milk from goats of the control group. Increasing the proportion of bioactive components in goat's milk did not result in changes in the acidity, texture, colour, flavour, aroma or consistency of the kefir obtained. Milk and kefir obtained after the administration of false flax cake to goats contain bioactive components (PUFA including CLA, n-3 and monoenic trans fatty acids) in significant amounts. Kefir from experimental goat's milk did not differ in quality from kefir made from the milk of the control group.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 053079082

Download citation: RISBibTeXText

PMID: 25042847

DOI: 10.1002/jsfa.6828


Related references

The quality and acceptability of plain and supplemented goat's and cow's fermented milk with kefir culture - the quality of goat's and cow's kefir. Fermented milk: Proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002: 267-279, 2003

The quality of plain and supplemented kefir from goat's and cow's milk. International Journal of Dairy Technology 59(1): 40-46, 2006

Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality. International Dairy Journal 42: 16-25, 2015

Yield and microbiological quality of raw milk and fresh cheese obtained from holstein cows receiving a diet supplemented with nopal (Opuntia ficus-indica). African Journal of Microbiology Research 6(14): 3409-3414, 2012

Consumer acceptance of milk from goats fed a diet supplemented with aromatic plants. International Journal of Dairy Technology 70(1): 146-150, 2017

Bioactive compounds and antioxidant potential for polyphenol-rich cocoa extract obtained by agroindustrial residue. Natural Product Research 33(4): 589-592, 2019

Nutritive evaluation and milk quality of including of tomato or olive by-products silages with sunflower oil in the diet of dairy goats. Animal Feed Science and Technology 232: 57-70, 2017

Nutritional quality indices of milk fat from goats on diets supplemented with different roughages. Small Ruminant Research 98(1-3): 128-132, 2011

Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality. Fems Microbiology Letters 363(16):, 2016

Kefir drink leads to a similar weight loss, compared with milk, in a dairy-rich non-energy-restricted diet in overweight or obese premenopausal women: a randomized controlled trial. European Journal of Nutrition 55(1): 295-304, 2016

Kefir drink causes a significant yet similar improvement in serum lipid profile, compared with low-fat milk, in a dairy-rich diet in overweight or obese premenopausal women: A randomized controlled trial. Journal of Clinical Lipidology 11(1): 136-146, 2017

Transfer of total phenols from a grapeseed-supplemented diet to dairy sheep and goat milk, and effects on performance and milk quality. Journal of Animal Science 2019:, 2019

Bioactive compounds and quality parameters of avocado oil obtained by different processes. Food Chemistry 257: 376-381, 2018

Bioactive compounds and quality parameters of avocado oil obtained by different processes. Food Chemistry 257: 376-381, 2018

Intestinal beneficial effects of kefir-supplemented diet in rats. Nutrition Research 27(10): 653-658, 2007