Manuel Olalla Herrera

Influence of Processing and Fermentation on Concentrations of Zn, Ca, Mg, and Phosphate in Goat Milk

The aim of this study was to determine the influence of the manufacturing and fermentation process on the mineral composition of different types of goat milk and fermented products. Zn, Ca, Mg, and P concentrations were determined in 47 samples of raw, commercial, and commercial fermented goat milk from Southern Spain. Significantly higher P and Mg levels and significantly lower Zn levels were found in the raw goat milk than in the processed samples. P and Zn levels did not differ among the commercial fermented goat milks, which use different species of fermenting bacteria. Commercial fermented goat milk produced with species of probiotic starter bacteria increased Zn and Ca levels. This is one of first studies to report the influence of processing and fermentation on levels of Zn, Ca, Mg, and P in goat milk. These data should be considered in the estimation of daily dietary intakes of these elements.