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Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

2013; Elsevier BV; Volume: 54; Issue: 1 Linguagem: Inglês

10.1016/j.lwt.2013.04.022

1096-1127

Jacieny Janne Leite Gomes, Andreza Moraes Duarte, Ana Sancha Malveira Batista, Rossana Maria Feitosa de Figueirêdo, Elisabete Piancó de Sousa, Evandro Leite de Souza, Rita de Cássia Ramos do Egypto Queiroga,

Proteins in Food Systems

Three dairy beverages with different concentrations of cow's and goat's milk and whey with added guava jelly were prepared and stored at 7 °C for 28 days and then evaluated for their physicochemical (total solids, protein, fat, lactose, acidity, pH and syneresis), rheological (viscosity) and sensory characteristics (Quantitative Descriptive Analysis). The dairy beverage made with the milk and whey from cows and goats (Mixed Dairy Beverage – MDB) showed lactose and pH values lower than the beverage made with goat milk and whey (Goat Dairy Beverage - GDB), but higher than those of the beverage made with cow milk and whey (Cow Dairy Beverage – CDB). MDB also exhibited a higher viscosity than GDB and a higher water holding capacity than CDB. All the beverages received similar scores for most of the evaluated sensory attributes, with similar scores for MDB and CDB in terms of purchase intention. The development of dairy beverages with both goat's and cow's milk with added guava jelly is an interesting opportunity to produce a nutritional product that is considered satisfactory by consumers.