Title : Comparative analysis of nutritional indicators in Greek goat's milk yoghurt across various producers.
Abstract:
The consumer market is consistently embracing goat's milk yoghurt due to its probiotic content, unique composition, potential health benefits, and differentiation from traditional cow's milk yoghurts. This study aims to contribute valuable scientific knowledge concerning the diverse nutritional composition found among various types of goat's milk yoghurt available in Greece, a prominent global producer of this dairy product. The primary objective of this research is to comprehensively compare 23 representative yoghurt samples from different categories of goat's milk yoghurt producers in Greece. These categories include 8 of the largest national producers (LNP) and 17 laboratory-scale yoghurts made from milk sourced from mountain goats grazing in the region of Western Macedonia (MGC). To achieve this objective, a wide range of analyses were conducted to evaluate chemical characteristics, such as fat, protein, carbohydrates, and moisture content. The compositional analysis of the yoghurts revealed variations in protein and fat content. Specifically, in LNP yoghurt, the protein content ranged from 3.9% to 4.7%, while the fat content ranged from 4% to 4.6%. In MGC yoghurt, the respective composition ranged from 3.2% to 6.9% at the protein level and 4% to 6% at the fat level. Furthermore, the antioxidant capacity of the goat's milk yoghurt samples was assessed using multiple methods (FRAP, DPPH, FC, ABTS), and the total flavonoid content was also evaluated. The comparative analysis of antioxidant capacity and flavonoid content, MGC yoghurt exhibited a significant difference of 14.6% (in DPPH) and 37.9%, respectively. Overall, this research sheds light on the nutritional differences among various goat's milk yoghurt products in Greece, providing valuable insights into their potential health benefits.
