Avanços na pesquisa de laticínios
Acesso livre
ISSN: 2329-888X
ISSN: 2329-888X
Binod P Gupta, Aftab Siddique, Jolethia O Jones and Young W Park
Yogurt is a popular cultured dairy product in many countries, while few studies have been reported on cholesterol concentration and lipolytic property of goat milk yogurt. The purposes of this study were to quantify cholesterol contents of commercial bovine and caprine milk yogurts produced in the US, and compare differences in lipolysis between the two species products during 0, 2 and 4 weeks storage at 4oC. Three batches each of commercial cow milk yogurt (CCY) and commercial goat milk yogurt (CGY) were purchased from local retail stores. All experimental yogurt samples were subjected to analyses of cholesterol, basic nutrients, pH and acid degree value (ADV) using AOAC procedures. Cholesterol content was quantified by GC-17A (Shimadzu Scientific, Inc., Columbia, MD) equipped with a fused silica capillary column (HP-5, 30 m × 0.32 mm inner diameter × 0.25 μm thickness) and FID detector. The respective mean (%) of protein, fat, ash, carbohydrates and total solids of the CGY and CCY were: 3.25, 3.69; 2.97, 2.83; 0.847, 0.777; 4.19, 4.89; 11.95, 11.49, indicating that the CGY contained higher fat, ash and total solids, and lower protein than those of the CCY. The higher carbohydrates, ash and total solids in the CGY accounted for the supplementation of tapioca and pectin in the caprine product. Cholesterol contents (mg/100 g) of the CGY and CCY for 0, 2 and 4 weeks storage were: 19.8, 18.4; 20.3, 17.9; 22.0, 19.7, respectively, showing that CGY contained slightly higher cholesterol than CCY throughout the storage periods. It was concluded that the caprine yogurt contained slightly higher fat and cholesterol than the bovine counterpart, which was unexpected because goat milk is known to contain lower cholesterol than cow milk. The differences in lipolysis between CGY and CCY during the 4 weeks storage were minimal.