Probiotics and prebiotics in non-bovine milk

Advances in Food and Nutrition Research - Tập 94 - Trang 339-384 - 2020
D.M.D. Rasika1, M.A.D.D. Munasinghe2, J.K. Vidanarachchi3, Adriano Gomes da Cruz4, S. Ajlouni5, C.S. Ranadheera5
1Department of Livestock & Avian Sciences, Faculty of Livestock Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
2National Science Foundation of Sri Lanka, Colombo, Sri Lanka
3Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Kandy, Sri Lanka
4Food Department, Federal Institute of Education, Science and Technology of Rio de Janeiro, Brazil
5School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC, Australia

Tài liệu tham khảo

Abou-Soliman, 2017, Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase, Journal of Food Science and Technology, 54, 1616, 10.1007/s13197-017-2593-9 Abushelaibi, 2017, Characterization of potential probiotic lactic acid bacteria isolated from camel milk, LWT—Food Science and Technology, 79, 316, 10.1016/j.lwt.2017.01.041 Abu-Taraboush, 1998, Growth, viability, and proteolytic activity of Bifidobacteria in whole camel milk, Journal of Dairy Science, 81, 354, 10.3168/jds.S0022-0302(98)75584-5 Abu-Tarboush, 1996, Comparison of associative growth and proteolytic activity of yogurt starters in whole milk from camels and cows, Journal of Dairy Science, 79, 366, 10.3168/jds.S0022-0302(96)76373-7 Acurcio, 2014, Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk, Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 66, 940, 10.1590/1678-41625796 Ahmed, 2010, Banana frozen yoghurt from camel milk, Pakistan Journal of Nutrition, 9, 955, 10.3923/pjn.2010.955.956 Ahmed, 2004, Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture, Pakistan Veterinary Journal, 24, 87 Albenzio, 2011, Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products, Small Ruminant Research, 101, 33, 10.1016/j.smallrumres.2011.09.023 Albenzio, 2010, Biochemical patterns in ovine cheese: Influence of probiotic strains, Journal of Dairy Science, 93, 3487, 10.3168/jds.2009-3036 Albenzio, 2013, Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures, Journal of Dairy Science, 96, 2781, 10.3168/jds.2012-6218 Albenzio, 2015, Identification of peptides in functional Scamorza ovine milk cheese, Journal of Dairy Science, 98, 8428, 10.3168/jds.2015-9844 Al-Dhaheri, 2017, Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk, Journal of Dairy Science, 100, 7771, 10.3168/jds.2017-12761 Al-Saleh, 2011, Physicochemical properties of probiotic-frozen yoghurt made from camel milk, International Journal of Dairy Technology, 64, 557, 10.1111/j.1471-0307.2011.00699.x Amina, 2014, Characterization and potential probiotic attributes of Lactobacillus plantarum DU10 isolated from Algerian raw camel milk, Biotechnology, 13, 282, 10.3923/biotech.2014.282.288 Angelopoulou, 2017, Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct, International Dairy Journal, 66, 135, 10.1016/j.idairyj.2016.11.011 Ashraf, 2011, Selective and differential enumerations of Lacto-bacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt—A review, International Journal of Food Microbiology, 149, 194, 10.1016/j.ijfoodmicro.2011.07.008 Aspri, 2018, Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion, Food Chemistry, 268, 476, 10.1016/j.foodchem.2018.06.119 Avaiyarasi, 2016, In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk, Food Control, 69, 124, 10.1016/j.foodcont.2016.04.036 Aw, 2018, Understanding the role of the gut ecosystem in diabetes mellitus, Journal of Diabetes Investigation, 9, 5, 10.1111/jdi.12673 Ayyash, 2018, Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese, LWT—Food Science and Technology, 87, 423, 10.1016/j.lwt.2017.09.023 Ayyash, 2018, In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk, LWT—Food Science and Technology, 87, 478, 10.1016/j.lwt.2017.09.019 Ayyash, 2018, In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk, Journal of Dairy Science, 101, 900, 10.3168/jds.2017-13400 Ayyash, 2018, In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk, Food Chemistry, 239, 588, 10.1016/j.foodchem.2017.06.149 Bakr, 2013, Nutritional and therapeutical values of chickpea water extract enriched yogurt made from cow and camel milk, American Journal of Drug Discovery and Development, 3, 47, 10.3923/ajdd.2013.47.59 Balthazar, 2015, Sensory evaluation of ovine milk yoghurt with inulin addition, International Journal of Dairy Technology, 68, 281, 10.1111/1471-0307.12189 Balthazar, 2016, Physicochemical evaluation of sheep milk yogurts containing different levels of inulin, Journal of Dairy Science, 99, 4160, 10.3168/jds.2015-10072 Balthazar, 2017, Sheep milk: Physicochemical characteristics and relevance for functional food development, Comprehensive Reviews in Food Science and Food Safety, 16, 247, 10.1111/1541-4337.12250 Balthazar, 2018, Sensory evaluation of a novel prebiotic sheep milk strawberry beverage, LWT—Food Science and Technology, 98, 94, 10.1016/j.lwt.2018.08.017 Balthazar, 2017, Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study, Journal of Functional Foods, 35, 564, 10.1016/j.jff.2017.06.004 Balthazar, 2018, The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream, Food Chemistry, 246, 464, 10.1016/j.foodchem.2017.12.002 Balthazar, 2017, Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream, Food Research International, 91, 38, 10.1016/j.foodres.2016.11.008 Barua, 2015, Assessment of potential probiotic lactobacillus strains isolated from goat milk, IOSR Journal of Pharmacy and Biological Sciences, 10, 09 Benmechernene, 2013, Technological aptitude and applications of Leuconostoc mesenteroides bioactive strains isolated from Algerian raw camel milk, BioMed Research International, 2013, 418132, 10.1155/2013/418132 Bergillos-Meca, 2013, The probiotic bacterial strain Lactobacillus fermentum D3 increases in vitro the bioavailability of Ca, P, and Zn in fermented goat milk, Biological Trace Element Research, 151, 307, 10.1007/s12011-012-9544-0 Bezerra, 2016, Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria, Food Chemistry, 196, 359, 10.1016/j.foodchem.2015.09.066 Bezerra, 2017, Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria, LWT—Food Science and Technology, 76, 209, 10.1016/j.lwt.2016.03.041 Bezerra, 2017, Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’cheese, LWT—Food Science and Technology, 75, 710, 10.1016/j.lwt.2016.10.023 Bruzantin, 2016, Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification, Journal of Dairy Science, 99, 3316, 10.3168/jds.2015-10327 Chen, 2012, Effect of probiotic Lactobacillus strains on angiotensin I converting enzyme inhibitory activity from fermented goat milk, Vol. 531, 442 Cheng, 2018, Effects of a galacto-oligosaccharide-rich diet on fecal microbiota and metabolite profiles in mice, Food & Function, 9, 1612, 10.1039/C7FO01720K Chiavari, 2005, Use of donkey's milk for a fermented beverage with lactobacilli, Le Lait, 85, 481, 10.1051/lait:2005031 Collomb, 2008, Seasonal variation in the fatty acid composition of milk supplied to dairies in the mountain regions of Switzerland, Dairy Science and Technology, 88, 631, 10.1051/dst:2008029 Coppola, 2002, Behaviour of Lactobacillus rhamnosus strains in ass's milk, Annals of Microbiology, 52, 55 Corbo, 2001, Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria, Journal of Dairy Science, 84, 551, 10.3168/jds.S0022-0302(01)74507-9 Costa, 2014, Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure, Journal of Dairy Science, 97, 2610, 10.3168/jds.2013-7617 Costa, 2015, Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts, Journal of Dairy Science, 98, 5995, 10.3168/jds.2015-9738 Costa, 2017, Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts, Journal of Dairy Science, 100, 157, 10.3168/jds.2016-11315 Da Silva, 2016, Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk, LWT—Food Science and Technology, 71, 155, 10.1016/j.lwt.2016.03.033 Da Silva, 2015, Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions, LWT—Food Science and Technology, 62, 452, 10.1016/j.lwt.2014.02.055 da Silveira, 2015, The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage, LWT—Food Science and Technology, 62, 445, 10.1016/j.lwt.2014.09.056 Dahiya, 2017, Gut microbiota modulation and its relationship with obesity using prebiotic fibers and probiotics: A review, Frontiers in Microbiology, 8, 563, 10.3389/fmicb.2017.00563 D'Alessandro, 2019, Production of cheese from donkey milk as influenced by addition of transglutaminase, Journal of Dairy Science, 102, 10867, 10.3168/jds.2019-16615 Dargahi, 2018, Immunomodulatory effects of Streptococcus thermophilus on U937 monocyte cell cultures, Journal of Functional Foods, 49, 241, 10.1016/j.jff.2018.08.038 Davati, 2015, Study of lactic acid bacteria community from raw milk of Iranian one humped camel and evaluation of their probiotic properties, Jundishapur Journal of Microbiology, 8, e16750, 10.5812/jjm.8(5)2015.16750 de Moraes, 2017, Functional properties of Lactobacillus mucosae strains isolated from Brazilian goat milk, Probiotics and Antimicrobial Proteins, 9, 235, 10.1007/s12602-016-9244-8 de Oliveira, 2014, Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria, Food Research International, 64, 241, 10.1016/j.foodres.2014.06.032 Doreau, 2006 Duarte, 2017, Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus species, Journal of the Science of Food and Agriculture, 97, 3712, 10.1002/jsfa.8232 Duboc, 2001, Applications of exopolysaccharides in the dairy industry, International Dairy Journal, 11, 759, 10.1016/S0958-6946(01)00119-4 Eissa, 2011, Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage, Electronic Journal of Environmental, Agricultural and Food Chemistry, 10, 2305 El-Agamy, 2006, Camel milk, 297 Escobar, 2012, Characterization of a panela cheese with added probiotics and fava bean starch, Journal of Dairy Science, 95, 2779, 10.3168/jds.2011-4655 Fabersani, 2018, Metabolic effects of goat milk yogurt supplemented with yacon flour in rats on high-fat diet, Journal of Functional Foods, 49, 447, 10.1016/j.jff.2018.08.042 FAO/WHO Farah, 1991, The creaming properties and size distribution of fat globules in camel milk, Journal of Dairy Science, 74, 2901, 10.3168/jds.S0022-0302(91)78472-5 Farnsworth, 2003, Improved structure and consistency of probiotic goat's milk yogurt, Australian Journal of Dairy Technology, 58, 187 Farnsworth, 2006, Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt, Small Ruminant Research, 65, 113, 10.1016/j.smallrumres.2005.05.036 Feng, 2019, Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp, Food Chemistry, 277, 238, 10.1016/j.foodchem.2018.10.104 Fguiri, 2016, Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products, International Journal of Dairy Technology, 69, 103, 10.1111/1471-0307.12226 Fguiri, 2017, Isolation and characterization of lactic acid bacteria strains from raw camel milk for potential use in the production of yogurt, International Journal of Food Science and Nutrition, 3, 1 Freire, 2017, Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model, Food Research International, 99, 315, 10.1016/j.foodres.2017.05.028 Furtado, 2014, Bacteriocinogenic Lactococcus lactis subsp: Lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential, Brazilian Journal of Microbiology, 45, 1047, 10.1590/S1517-83822014000300038 Gomes, 1998, Development of probiotic cheese manufactured from goat milk: Response surface analysis via technological manipulation, Journal of Dairy Science, 81, 1492, 10.3168/jds.S0022-0302(98)75715-7 Grancieri, 2017, Yacon flour (Smallanthus sonchifolius) attenuates intestinal morbidity in rats with colon cancer, Journal of Functional Foods, 37, 666, 10.1016/j.jff.2017.08.039 Guo, 2007, Composition, physiochemical properties, nitrogen fraction distribution, and amino acid profile of donkey milk, Journal of Dairy Science, 90, 1635, 10.3168/jds.2006-600 Hailu, 2016, Functional and technological properties of camel milk proteins: A review, Journal of Dairy Research, 83, 422, 10.1017/S0022029916000686 Hashim, 2002, Acceptance of camel milk among elementary school students in Al-Ain, UAE, Emirates Journal of Agricultural Sciences, 14, 54 Hashim, 2009, Quality and acceptability of a set-type yogurt made from camel milk, Journal of Dairy Science, 92, 857, 10.3168/jds.2008-1408 Hennet, 2018 Hodgkinson, 2018, Gastric digestion of cow and goat milk: Impact of infant and young child in vitro digestion conditions, Food Chemistry, 245, 275, 10.1016/j.foodchem.2017.10.028 Ibrahim, 2015, The effects of various stabilizers on physiochemical properties of camel's milk yoghurt, Journal of American Science, 11, 15 Ipsen, 2017, Opportunities for producing dairy products from camel milk: A comparison with bovine milk, East African Journal of Sciences, 11, 93 Jia, 2016, Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt, Journal of Dairy Science, 99, 221, 10.3168/jds.2015-10114 Kavas, 2016, Probiotic frozen yoghurt production using camel milk (Camelus dromedarius) with improved functions by strawberry guava (Psidium littorale var. cattleianum) fortification, Current Journal of Applied Science and Technology, 14, 1, 10.9734/BJAST/2016/23683 Kehagias, 2008, Support of growth and formation of d-amino acids by Bifidobacterium longum in cows’, ewes’, goats’ milk and modified whey powder products, International Dairy Journal, 18, 396, 10.1016/j.idairyj.2007.11.014 Khalifa, 2019, Physiochemical, sensory characteristics and acceptability of a new set yogurt developed from camel and goat milk mixed with buffalo milk, Advances in Animal and Veterinary Sciences, 7, 172 Khan, 2004, Evaluation of cheese prepared by processing camel milk, Pakistan Journal of Zoology, 36, 323 Khangwal, 2019, Potential prebiotics and their transmission mechanisms: Recent approaches, Journal of Food and Drug Analysis, 27, 649, 10.1016/j.jfda.2019.02.003 Kiss, 2014, Development of functional sheep and goat milk products and the investigation of functionality in various packaging materials, Journal of Hygienic Engineering and Design, 7, 174 Ladjevardi, 2016, Physicochemical properties and viability of probiotic bacteria of functional synbiotic camel yogurt affected by oat β-glucan during storage, Journal of Agricultural Science and Technology, 18, 1233 Lee, 2018, Difructose dianhydride improves intestinal calcium absorption, wound healing, and barrier function, Scientific Reports, 8, 1 Machado, 2017, Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus, LWT—Food Science and Technology, 80, 221, 10.1016/j.lwt.2017.02.013 Mahmoudi, 2017, Symbiotic, hypocholesterolemic and antioxidant effects of potential probiotic lactobacilli strains isolated from Tunisian camel milk, Advances in Microbiology, 7, 328, 10.4236/aim.2017.74027 Mahmoudi, 2016, Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic, Small Ruminant Research, 137, 91, 10.1016/j.smallrumres.2016.03.016 Mahmoudi, 2019, Adhesion properties of probiotic lactobacillus strains isolated from tunisian sheep and goat milk, Journal of Agricultural Science and Technology, 21, 587 Makete, 2017, Isolation, identification and screening of potential probiotic bacteria in milk from South African saanen goats, Probiotics and Antimicrobial Proteins, 9, 246, 10.1007/s12602-016-9247-5 Mangia, 2019, Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milks during cold storage, Annals of Microbiology, 69, 161, 10.1007/s13213-018-1416-1 Mano, 2018, Oligosaccharide biotechnology: An approach of prebiotic revolution on the industry, Applied Microbiology and Biotechnology, 102, 17, 10.1007/s00253-017-8564-2 Martín-Diana, 2003, Development of a fermented goat's milk containing probiotic bacteria, International Dairy Journal, 13, 827, 10.1016/S0958-6946(03)00117-1 Martini, 2018, Nutritional and nutraceutical quality of donkey milk, Journal of Equine Veterinary Science, 65, 33, 10.1016/j.jevs.2017.10.020 Massouras, 2017, Chemical composition, protein fraction and fatty acid profile of donkey milk during lactation, International Dairy Journal, 75, 83, 10.1016/j.idairyj.2017.06.007 Maurad, 2008, Probiotic characteristics of Lactobacillus plantarum strains from traditional butter made from camel milk in arid regions (Sahara) of Algeria, Grasas y Aceites, 59, 218, 10.3989/gya.2008.v59.i3.511 Mazzaglia, 2020, The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt, LWT—Food Science and Technology, 124, 109138, 10.1016/j.lwt.2020.109138 Medhammar, 2012, Composition of milk from minor dairy animals and buffalo breeds: A biodiversity perspective, Journal of the Science of Food and Agriculture, 92, 445, 10.1002/jsfa.4690 Mehaia, 1993, Fresh soft white cheese (Domiati-Type) from camel milk: Composition, yield, and sensory evaluation, Journal of Dairy Science, 76, 2845, 10.3168/jds.S0022-0302(93)77623-7 Meira, 2015, Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions, Food Research International, 76, 828, 10.1016/j.foodres.2015.08.002 Mituniewicz-Małek, 2014, Incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria, Journal of Dairy Science, 97, 3332 Moatsou, 2004, Casein fraction of ovine milk from indigenous Greek breeds, Le Lait, 84, 285, 10.1051/lait:2004006 Mohapatra, 2019, Sheep milk: A pertinent functional food, Small Ruminant Research, 181, 6, 10.1016/j.smallrumres.2019.10.002 Mudgil, 2018, Rheological, micro-structural and sensorial properties of camel milk yogurt as influenced by gelatin, LWT—Food Science and Technology, 98, 646, 10.1016/j.lwt.2018.09.008 Murua, 2013, Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk, Journal of Applied Microbiology, 114, 1793, 10.1111/jam.12190 Nazzaro, 2010, The use of probiotic strains in the production of a donkey milk-based functional beverage, International Journal of Probiotics & Prebiotics, 5, 91 Nguyen, 2018, Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk, Food Research International, 108, 423, 10.1016/j.foodres.2018.03.040 Okolie, 2017, Prospects of brown seaweed polysaccharides (BSP) as prebiotics and potential immunomodulators, Journal of Food Biochemistry, 41, e12392, 10.1111/jfbc.12392 Omar, 2016, Quantification of major camel milk proteins by capillary electrophoresis, International Dairy Journal, 58, 31, 10.1016/j.idairyj.2016.01.015 Papademas, 2015, Probiotic, antimicrobial, antioxidant and sensory properties of fermented donkey milk with Lactobacillus fermentum ME-3 and Lactobacillus acidophilus (ATCC 4356), BAOJ Microbiology, 1, 1 Park, 2017 Paturi, 2018, Goat and cow milk powder-based diets with or without prebiotics influence gut microbial populations and fermentation products in newly weaned rats, Food Bioscience, 24, 73, 10.1016/j.fbio.2018.06.001 Perna, 2015, Donkey milk for manufacture of novel functional fermented beverages, Journal of Food Science, 80, S1352, 10.1111/1750-3841.12862 Perotti, 2014, Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese, Dairy Science & Technology, 94, 255, 10.1007/s13594-013-0158-x Quezada, 2017, Acemannan and fructans from Aloe vera (Aloe barbadensis Miller) plants as novel prebiotics, Journal of Agricultural and Food Chemistry, 65, 10029, 10.1021/acs.jafc.7b04100 Ranadheera, 2012, Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk, Food Chemistry, 135, 1411, 10.1016/j.foodchem.2012.06.025 Ranadheera, 2013, Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality, Small Ruminant Research, 112, 174, 10.1016/j.smallrumres.2012.12.020 Ranadheera, 2016, Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk, Small Ruminant Research, 136, 104, 10.1016/j.smallrumres.2016.01.016 Ranadheera, 2019, Probiotics in goat milk products: Delivery capacity and ability to improve sensory attributes, Comprehensive Reviews in Food Science and Food Safety, 18, 867, 10.1111/1541-4337.12447 Ranadheera, 2018, Non-bovine milk products as emerging probiotic carriers: Recent developments and innovations, Current Opinion in Food Science, 22, 109, 10.1016/j.cofs.2018.02.010 Ranadheera, 2017, Probiotic delivery through fermentation: Dairy vs. non-dairy beverages, Fermentation, 3, 67, 10.3390/fermentation3040067 2014 Raynal-Ljutovac, 2008, Composition of goat and sheep milk products: An update, Small Ruminant Research, 79, 57, 10.1016/j.smallrumres.2008.07.009 Romeo, 2010, Immunomodulatory effect of fibres, probiotics and synbiotics in different life-stages, Nutrición Hospitalaria, 25, 341 Sa, 2011, Production and antibacterial activity of bacteriocin by Lactobacillus paracasei isolated from donkey milk, International Journal of Current Sciences, 1, 109 Sakandar, 2014, Effects of polymerized whey proteins isolates on the quality of stirred yoghurt made from camel milk, Journal of Food Processing & Technology, 5, 1 Salimei, 2004, Composition and characteristics of ass's milk, Animal Research, 53, 67, 10.1051/animres:2003049 Salva, 2010, Immunomodulatory activity of Lactobacillus rhamnosus strains isolated from goat milk: Impact on intestinal and respiratory infections, International Journal of Food Microbiology, 141, 82, 10.1016/j.ijfoodmicro.2010.03.013 Santillo, 2008, Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of Pecorino cheese, Journal of Dairy Science, 91, 1733, 10.3168/jds.2007-0735 Santillo, 2015, Sensory profile and consumers’ liking of functional ovine cheese, Food, 4, 665, 10.3390/foods4040665 Setyawardani, 2011, Identification and characterization of probiotic lactic acid bacteria isolated from indigenous goat milk, Animal Production, 13, 57 Setyawardani, 2014, Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk, International Food Research Journal, 21, 959 Shori, 2013, Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk, Journal of Taibah University for Science, 7, 202, 10.1016/j.jtusci.2013.06.003 Shori, 2015, Survival of Bifidobacterium bifidum in cow-and camel-milk yogurts enriched with Cinnamomum verum and Allium sativum, Journal of the Association of Arab Universities for Basic and Applied Sciences, 18, 7, 10.1016/j.jaubas.2014.02.006 Shori, 2013, Enrichment of yogurt made from camel milk with Allium sativum and Cinnamomum verum: Influence on syneresis, water holding capacity, exopolysaccharides and rheological properties, Camel: An international Journal of Veterinary Sciences, 1, 51 Silva, 2012, Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt, Ciência Rural, 42, 545, 10.1590/S0103-84782012000300026 Silva, 2017, The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt, Food & Function, 8, 2121, 10.1039/C6FO01795A Slačanac, 2010, Nutritional and therapeutic value of fermented caprine milk, International Journal of Dairy Technology, 63, 171, 10.1111/j.1471-0307.2010.00575.x Slačanac, 2004, Inhibitory effect of goat and cow milk fermented by ABT-2 culture (Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12 and Streptococcus thermophilus) on the growth of some uropathogenic Escherichia coli strains, Italian Journal of Food Science, 16, 227 Soleymanzadeh, 2016, Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal), Dairy Science & Technology, 96, 443, 10.1007/s13594-016-0278-1 Sousa, 2019, Goat milk oligosaccharides: Composition, analytical methods and bioactive and nutritional properties, Trends in Food Science and Technology, 92, 152, 10.1016/j.tifs.2019.07.052 Tian, 2017, Chemical characterization of potentially prebiotic oligosaccharides in brewed coffee and spent coffee grounds, Journal of Agricultural and Food Chemistry, 65, 2784, 10.1021/acs.jafc.6b04716 Tuo, 2018, Screening probiotics from Lactobacillus strains according to their abilities to inhibit pathogen adhesion and induction of pro-inflammatory cytokine IL-8, Journal of Dairy Science, 101, 4822, 10.3168/jds.2017-13654 Turchi, 2017, Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage, International Journal of Food Microbiology, 256, 54, 10.1016/j.ijfoodmicro.2017.05.022 Uniacke-Lowe, 2012, Equid milk: Chemistry, biochemistry and processing, 77 Varga, 2014, Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage, Journal of Dairy Science, 97, 2039, 10.3168/jds.2013-7339 Verruck, 2020, Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat's milk frozen yogurt and Escherichia coli in the large intestine, Food Research International, 127, 108690, 10.1016/j.foodres.2019.108690 Verruck, 2019, Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions, Food Research International, 119, 643, 10.1016/j.foodres.2018.10.042 Vimont, 2017, Bacteriocin-producing Enterococcus faecium LCW 44: A high potential probiotic candidate from raw camel milk, Frontiers in Microbiology, 8, 865, 10.3389/fmicb.2017.00865 Wang, 2016, Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt, International Dairy Journal, 62, 28, 10.1016/j.idairyj.2016.07.001 Wendorff, 2005, Sheep milk and milk production: Processing and marketing, 794 Yadav, 2017, An overview of advanced technologies for selection of probiotics and their expediency: A review, Critical Reviews in Food Science and Nutrition, 57, 3233, 10.1080/10408398.2015.1108957 Yateem, 2008, Isolation of lactic acid bacteria with probiotic potential from camel milk, International Journal of Dairy Science, 3, 194, 10.3923/ijds.2008.194.199 Zhu, 2018, Enzymatic formation of galactooligosaccharides in goat milk, Food Bioscience, 26, 38, 10.1016/j.fbio.2018.09.005