Block Freeze Concentration Processes for Goat Milk for an Innovative Functional Fermented Milk

What is it about?

The development of functional dairy products has increasingly become a focus of the dairy industry, with goat milk gaining prominence due to its nutritional properties and digestibility. This study aimed to evaluate the effects of freeze concentration processes on skimmed goat milk, observing its potential prebiotic effects and impacts on the physical, chemical, microbiological, rheological, and sensory profiles of fermented milk.

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Why is it important?

With a high nutritional profile, especially regarding proteins and essential minerals, fermented goat milk emerges as an excellent base for creating innovative functional products. Therefore, the present study aims to evaluate the effects of applying cryoconcentration to skimmed goat’s milk, observing its impact on the physical, chemical, microbiological, rheological, and sensory characteristics of the fermented milk, using the Preferred Attribute Elicitation (PAE) methodology. Addressing the interaction between concentration methods and adding functional ingredients such as prebiotics and probiotics aims to optimize the development of innovative and high-value dairy products. These results offer an important theoretical basis for the industrial production of functional dairy products based on goat’s milk, helping to evaluate quality characteristics and optimize manufacturing processes.