Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Abstract

first_pagesettingsOrder Article Reprints Open AccessArticle Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products by Raquel Muelas,Gema RomeroORCID,José Ramón Díaz,Paula MonllorORCID,Juana Fernández-LópezORCID,Manuel Viuda-MartosORCID,Marina Cano-LamadridORCID andEsther Sendra *ORCID Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, 03312 Alicante, Spain * Author to whom correspondence should be addressed. Foods 2022, 11(17), 2601; https://doi.org/10.3390/foods11172601 Submission received: 18 July 2022 / Revised: 12 August 2022 / Accepted: 21 August 2022 / Published: 27 August 2022 (This article belongs to the Section Dairy) Downloadkeyboard_arrow_down Browse Figures Versions Notes

Abstract Large amount of vegetal by-products are generated during production and processing steps. Introducing silage from vegetable by-products into dairy goat feed would be of great interest from the point of view of reducing costs and supporting the circular economy. The aim of this research was to study the effect of 40% inclusion of silage broccoli by-products and artichoke plant by-products in the diet of Murciano-Granadina goats throughout the lactation to establish milk suitability for fermented milks production. The novelty of this study is the use of milk from goats fed for a long term with a high inclusion of silages from artichoke plant and broccoli by-products, being the first one on broccoli inclusion. Two starter cultures thermophilic (YO-MIXTM300), and, mesophilic (MA400) were used and fermented milks were analyzed at two storage times after fermentation. Fermentation enhances antioxidant properties of fermented milks from all diets (p < 0.05), especially when mesophilic starter cultures are used. The main findings are that long term inclusion of 40% silage from broccoli and artichoke plant by-products in balanced diets of dairy goats yields milk suitable for fermentation by yogurt and cheese cultures, the inclusion of broccoli silage enhances antioxidant properties (p < 0.05), and, the inclusion of plant artichoke enhances fatty acids health indexes (p < 0.05).