Concentrations of 20 different minerals in commercial goat milk yogurt (CGY) and its cow milk yogurt (CCY) counterpart were evaluated in reference to goat milk yogurt manufactured from Fort Valley State University (FV...Concentrations of 20 different minerals in commercial goat milk yogurt (CGY) and its cow milk yogurt (CCY) counterpart were evaluated in reference to goat milk yogurt manufactured from Fort Valley State University (FVGY), Fort Valley, GA, USA. Three different lots of CGY and CCY each were purchased from local retail stores at Warner Robins, GA, and 3 batches of FVGY were made using goat milk from the University milking herd. All 3 types of experimental yogurts were stored at 4°C refrigerator for 4 weeks. Twenty major and trace minerals were analyzed by an Inductively Coupled Plasma Optical Emissions Spectrometer (Thermo Jarrel Ash Enviro 36, Worchester, MA), using argon as the carrier gas and the EPA method 6010. Total solids (TS) content (%) of FVGY, CGY and CCY products were 11.03, 13.1 and 11.3, respectively, indicating CGY had higher TS than the CCY and FVGY yogurt. Respective mean mineral concentrations (ppm, wet basis) of FVGY, CGY and CCY were: Ca 1057, 1162, 1160;P 838, 974, 929;K 1327, 1717, 1208;Mg 102, 133, 113;Na 545, 449, 475;Fe 4.28, 3.33, 2.11;Mn 0.24, 0.19, 0.13;Cu 10.5, 9.85, 7.22;Zn 17.5, 11.7, 11.8. Levels of all macro minerals except potassium were higher in commercial goat and cow yogurts than FVGY, which may be due to the higher TS contents. FVGY had higher Fe, Mn, Cu and Zn than both commercial products. The heavy metal (Pb, Cd and Ni) contents (ppm) appeared to be normal range, while Al contents of FVGY, CGY and CCY were 11.9, 8.66 and 7.65, respectively, which were higher than those of Pb, Cd and Ni. Both commercial products contained higher major mineral contents than the university yogurt, which might be attributable to the differences in diet, breed, and stage of lactation of milking animals, as well as the tapioca additive used in the commercial products.展开更多
该研究分别以嗜热链球菌与5株乳杆菌组合(SN_4)、嗜热链球菌与保加利亚乳杆菌组合(SN_2)、5株乳杆菌组合(SN_3)三组益生菌组合对羊乳进行发酵,对发酵过程中(0~12 h)活菌数、pH值、酸度、持水力及凝乳点的质构特性、流变特性、菌群结构...该研究分别以嗜热链球菌与5株乳杆菌组合(SN_4)、嗜热链球菌与保加利亚乳杆菌组合(SN_2)、5株乳杆菌组合(SN_3)三组益生菌组合对羊乳进行发酵,对发酵过程中(0~12 h)活菌数、pH值、酸度、持水力及凝乳点的质构特性、流变特性、菌群结构、功能性差异代谢物等进行分析研究。结果显示,SN_4、SN_2、SN_3的凝乳时间依次为4.70、5.60、10.60 h;活菌数均可达到109 CFU/mL以上;发酵至凝乳点,链球菌属和乳杆菌属均被检出;SN_4组合发酵酸乳的持水力、质构特性和流变特性等均表现最优,SN_2次之;在P<0.05水平上,SN_4与SN_2相比,18种肽类、2种糖类、7种有机酸差异代谢物中分别有13种、2种和2种上调;SN_4与SN_3相比,18种肽类、7种糖类、6种有机酸差异代谢物中分别有5种、4种和6种上调;SN_3 VS SN_2、SN_4 VS SN_2、SN_4 VS SN_3差异代谢物通路分别涉及7条、5条、4条。研究结果表明,SN_4发酵酸乳特性均优于SN_2、SN_3。研究结果可为进一步研制感官优良、功能性强的多菌群发酵酸乳提供理论依据与技术支撑。展开更多
文摘Concentrations of 20 different minerals in commercial goat milk yogurt (CGY) and its cow milk yogurt (CCY) counterpart were evaluated in reference to goat milk yogurt manufactured from Fort Valley State University (FVGY), Fort Valley, GA, USA. Three different lots of CGY and CCY each were purchased from local retail stores at Warner Robins, GA, and 3 batches of FVGY were made using goat milk from the University milking herd. All 3 types of experimental yogurts were stored at 4°C refrigerator for 4 weeks. Twenty major and trace minerals were analyzed by an Inductively Coupled Plasma Optical Emissions Spectrometer (Thermo Jarrel Ash Enviro 36, Worchester, MA), using argon as the carrier gas and the EPA method 6010. Total solids (TS) content (%) of FVGY, CGY and CCY products were 11.03, 13.1 and 11.3, respectively, indicating CGY had higher TS than the CCY and FVGY yogurt. Respective mean mineral concentrations (ppm, wet basis) of FVGY, CGY and CCY were: Ca 1057, 1162, 1160;P 838, 974, 929;K 1327, 1717, 1208;Mg 102, 133, 113;Na 545, 449, 475;Fe 4.28, 3.33, 2.11;Mn 0.24, 0.19, 0.13;Cu 10.5, 9.85, 7.22;Zn 17.5, 11.7, 11.8. Levels of all macro minerals except potassium were higher in commercial goat and cow yogurts than FVGY, which may be due to the higher TS contents. FVGY had higher Fe, Mn, Cu and Zn than both commercial products. The heavy metal (Pb, Cd and Ni) contents (ppm) appeared to be normal range, while Al contents of FVGY, CGY and CCY were 11.9, 8.66 and 7.65, respectively, which were higher than those of Pb, Cd and Ni. Both commercial products contained higher major mineral contents than the university yogurt, which might be attributable to the differences in diet, breed, and stage of lactation of milking animals, as well as the tapioca additive used in the commercial products.
文摘该研究分别以嗜热链球菌与5株乳杆菌组合(SN_4)、嗜热链球菌与保加利亚乳杆菌组合(SN_2)、5株乳杆菌组合(SN_3)三组益生菌组合对羊乳进行发酵,对发酵过程中(0~12 h)活菌数、pH值、酸度、持水力及凝乳点的质构特性、流变特性、菌群结构、功能性差异代谢物等进行分析研究。结果显示,SN_4、SN_2、SN_3的凝乳时间依次为4.70、5.60、10.60 h;活菌数均可达到109 CFU/mL以上;发酵至凝乳点,链球菌属和乳杆菌属均被检出;SN_4组合发酵酸乳的持水力、质构特性和流变特性等均表现最优,SN_2次之;在P<0.05水平上,SN_4与SN_2相比,18种肽类、2种糖类、7种有机酸差异代谢物中分别有13种、2种和2种上调;SN_4与SN_3相比,18种肽类、7种糖类、6种有机酸差异代谢物中分别有5种、4种和6种上调;SN_3 VS SN_2、SN_4 VS SN_2、SN_4 VS SN_3差异代谢物通路分别涉及7条、5条、4条。研究结果表明,SN_4发酵酸乳特性均优于SN_2、SN_3。研究结果可为进一步研制感官优良、功能性强的多菌群发酵酸乳提供理论依据与技术支撑。
