Seminar “Formulation of fermented milks from goat milk with natural probiotics from human breast milk: interest in disease prevention in today’s society”.

On 19/01/2024, at 11:30 am, a research conference entitled “Formulation of fermented milks from goat milk with natural probiotics from human breast milk: interest in the prevention of diseases in today’s society” will be held in the auditorium of the Institute of Bioengineering, located in the Vinalopó building of the Elche campus, as part of the program of seminars of the Master of Biotechnology and Bioengineering and the Doctoral Program in Bioengineering. The conference will be given by Professors Rafael Jesús Giménez Martínez and Manuel Olalla Herrera, Professor and University Professor, respectively, from the Department of Nutrition and Bromatology, Faculty of Pharmacy of the University of Granada (UGR). Prof. Olalla is also the coordinator of the Official Master of the UGR “Advances in Food Quality and Technology”. This conference is organized by Prof. Elena García, researcher at the Institute of Bioengineering of the UMH.

Brief description of the talk

“In recent years, research on probiotic microorganisms and their benefits (intestinal ecology, bioactive compounds…) has been developed. Many of these microorganisms are found in breast milk and that this is the most natural way to feed the newborn, allowing normal growth and development, in addition to containing compounds with biological activity that are of interest in the prevention of diseases in the medium or long term.

The dairy industry has developed milk formulas capable of substituting or complementing breast milk, with goat’s milk gaining special interest over cow’s milk. This milk is more digestive and presents fewer problems of allergies and intolerances. It has also aroused nutritional interest due to the presence of bioactive peptides with immunomodulatory, anti-inflammatory, antimicrobial or hypocholesterolemic activity. The project evaluates the bioactive potential and bioavailability after digestion of the compounds present in human milk, taking this food as a reference standard to develop foods based on goat’s milk, which after fermentation with strains of microorganisms isolated from breast milk is analyzed for the presence of bioactive compounds and evaluated for its potential health benefits. The results of the project will enable the formulation of fermented milks and establishment of the corresponding nutritional labeling and relevant health claims in accordance with EFSA (European Food Safety Authority).”