Quality of goat milk yogurt produced after intramammary application of a natural product recommended for mastitis therapy

Abstract

This study aimed to analyze physicochemical characteristics of goat milk and qualitative and sensory aspects of natural goat milk yogurt after intramammary infusion of an ointment containing Jatobá extract. The ointment, containing 5% of the extract, was infused into mammary glands of six female Saanen goats. The experiments were conducted in three experimental moments and involved physicochemical analysis of milk and natural yogurt production. The mean values of solids-not-fat, protein, and lactose content in the milk samples did not differ significantly. Moreover, the physicochemical aspects of the yogurt samples showed similar results between the two treatments. The mean scores of sensory evaluations except taste did not differ significantly between the two treatments. Therefore, the physicochemical characteristics of goat milk and yogurt, the yield, and the qualitative evaluation of the final product were not affected by the Jatobá ointment.