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Review Article

Different Alternatives to Improve Rheological and Textural Characteristics of Fermented Goat Products - A Review

Karina Frensel Delgado1,2, Beatriz da Silva Frasao1,3, Marion Pereira da Costa1,2,4* and Carlos Adam Conte Junior1,2,5

1Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Rio de Janeiro, Brazil

2Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

3Department of Epidemiology and Public Health, Instituto de Veterinária, Universidade Federal Rural do Rio de Janeiro, Rio de Janeiro, Brazil

4Department of Preventive Veterinary Medicine, Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador, Brazil

5National Institute of Health Quality Control, Fundação Oswaldo Cruz, Rio de Janeiro, Rio de Janeiro, Brazil

*Corresponding Author:
Marion Pereira da Costa
Department of Food Technology
Faculdade de Veterinária, Universidade Federal Fluminense
Rio de Janeiro, Brazil
Tel: +55-21-2629-9545
E-mail: [email protected]

Received date: January 24, 2017; Accepted date: March 03, 2017; Published date: March 10, 2017

Citation: Delgado KF, da Silva Frasao B, da Costa MP, Junior CAC (2017) Different Alternatives to Improve Rheological and Textural Characteristics of Fermented Goat Products - A Review. Rheol: open access 1:106.

Copyright: © 2017 Delgado KF, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The goat’s milk is one of the main milk produced and consumed, which is also used in the production of a large variety of food (milk, fermented milk, cheese and others) and non-food products (medicines and cosmetics products). In addition, goat milk represents an excellent source of food to human nutrition, which has a distinct characteristic, such as the composition and size of casein micelles’ and fat globules structure. These peculiarities in the composition and structure of goat milk are responsible for the unique flavor and texture of goat’s milk and derivatives. Furthermore, these peculiarities are responsible for the easy digestion and absorption, besides the hypoallergenic, of goat milk when compared to cow milk. However, goat milk products present a lower hardness, adhesiveness, consistency, stability, extrusion force and a greater tendency to syneresis than cow and sheep milk products. Thus, the goat dairy industry encounters some challenges in relation to the rheological and texture characteristics of goat products. In this context, the aim of this review was to overview some strategies, including the addition of traditional and functional ingredients and new technological processes, applied in fermented goat milk to improve the rheological and textural characteristics.

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