Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

2019; Wiley; Volume: 18; Issue: 4 Linguagem: Inglês

10.1111/1541-4337.12447

1541-4337

Chaminda Senaka Ranadheera, Carla A. Evans, Susan Baines, Celso F. Balthazar, Adriano G. Cruz, Erick A. Esmerino, Mônica Q. Freitas, Tatiana Colombo Pimentel, Anna Elizabeth Wittwer, Nenad Naumovski, Juliana S. Graça, Anderson S. Sant’Ana, Said Ajlouni, Todor Vasiljevic,

Protein Hydrolysis and Bioactive Peptides

Abstract Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.