Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product

Simple Summary Colostrum is the first milk produced by a mammal after giving birth, and it is awakening a high interest for its use as a sports supplement or nutraceutical due to its higher richness in immunoglobulins, growth factors, hormones, and antimicrobial enzymes than milk. Traditionally consumed by farmers, not much attention has been paid to its potential application in the production of dairy products. As a result of the increased use of artificial lactation in dairy goat systems, a surplus of colostrum is beginning to be found on farms, and the production of fermented milk may be a good opportunity for its use. This work focused on the study of the suitability of goat colostrum to produce a yoghurt-type product and compared its physicochemical, technological, mechanical, microbiological, and sensorial characteristics with those of milk. Results indicate that a colostrum yogurt with a high acceptability by consumers was obtained. The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 +/- 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 +/- 0.80 and 4.20 +/- 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer.

Automated summary

The study demonstrates that fermented goat colostrum can produce yogurt-type products with high consumer acceptance, showing advantages in most quality parameters and receiving favorable ratings in sensory evaluation.