Ultrafiltration of skimmed goat milk increases its nutritional value by concentrating nonfat solids such as proteins, Ca, P, Mg, and Zn.
Goat milk has been reported to possess good nutritional and health-promoting properties. Usually, it must be concentrated before fermented products can be obtained. The aim of this study was to compare physicochemical and nutritional variables among raw (RM), skimmed (SM), and ultrafiltration-concentrated skimmed (UFM) goat milk. The density, acidity, ash, protein, casein, whey protein, Ca, P, Mg, and Zn values were significantly higher in UFM than in RM or SM. Dry extract and fat levels were significantly higher in UFM than in SM, and Mg content was significantly higher in UFM than in RM. Ultrafiltration also increased the solubility of Ca and Mg, changing their distribution in the milk. The higher concentrations of minerals and proteins, especially caseins, increase the nutritional value of UFM, which may therefore be more appropriate for goat milk yogurt manufacturing in comparison to RM or SM.
Departmento de Nutrición y Bromatología, Facultad de Farmacia, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain. Electronic address: mmorenom@ugr.es.
Miriam
M
Moreno-Montoro
Departmento de Nutrición y Bromatología, Facultad de Farmacia, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain.
Manuel
M
Olalla
Departmento de Nutrición y Bromatología, Facultad de Farmacia, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain.
Rafael
R
Giménez-Martínez
Departmento de Nutrición y Bromatología, Facultad de Farmacia, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain; Department of Food and Nutritional Sciences, PO Box 226 Whiteknights, Reading, RG6 6AP, United Kingdom.
Triana
T
Bergillos-Meca
Departmento de Nutrición y Bromatología, Facultad de Farmacia, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain.
María Dolores
MD
Ruiz-López
Departmento de Nutrición y Bromatología, Facultad de Farmacia, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain.
Carmen
C
Cabrera-Vique
Departmento de Nutrición y Bromatología, Facultad de Farmacia, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain.
Reyes
R
Artacho
Departmento de Nutrición y Bromatología, Facultad de Farmacia, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain.
Miguel
M
Navarro-Alarcón
D000818:Animals; D002118:Calcium / Q000032:analysis; D055598:Chemical Phenomena; D006041:Goats; D006863:Hydrogen-Ion Concentration; D008274:Magnesium / Q000032:analysis; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis; D009753:Nutritive Value; D010758:Phosphorus / Q000032:analysis; D014462:Ultrafiltration; D015032:Zinc / Q000032:analysis
D008894:Milk Proteins; D010758:Phosphorus; D008274:Magnesium; D015032:Zinc; D002118:Calcium
goat milk; minerals; protein; ultrafiltration