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

  • Raquel Muelas /
  • Gema Romero /
  • José Ramón Díaz /
  • Paula Monllor /
  • Juana Fernández-López /
  • Manuel Viuda-Martos /
  • Marina Cano-Lamadrid /
  • Esther Sendra
Journal ar
  • Volumen: 11
  • Número: 17
  • Fecha: 01 septiembre 2022
  • ISSN: 23048158
  • Tipo de fuente: Revista
  • DOI: 10.3390/foods11172601
  • Tipo de documento: Artículo
  • Editorial: MDPI
© 2022 by the authors.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).

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