Fermentation and storage of probiotic yoghurt from goat’s milkReport as inadecuate




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Mljekarstvo : journal for dairy production and processing improvement, Vol.52 No.2 April 2002. -

Cow’s and goat’s milk supplemented with inulin were fermented with ABT4 culture. The population growth of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium ssp. in plain and inulinsupplemented goat’s milk during fermentation was evaluated. The survival of strains during 28 d of storage was followed in comparison with that of cow’s milk. The time required to reach the desired pH of 4.6 during fermentation was 6 h for both types of milk. At that time the proportion of viable cells of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium ssp. in all fermented samples was comparable 40 : 33 : 27, respectively. During the storage viable count of streptococci and bifidobacteria have not decreased. In supplemented samples viable counts of bifidobacteria were increased and during 28th day of storage were higher for 0.6 logarithms compared to the non supplemented samples. Surviving of lactobacilli was poorer in fermented goat-s milk than in fermented cow-s milk during storage. The addition of inulin improved the firmness of fermented goat’s and cow’s milks products. Inulin addition partly masked the goat’s flavour of produced yoghurt. During storage the fermented goat-s samples were scored better in comparison with cow-s samples. Goat’s milk fermented with probiotic bacteria and fortified with inulin complies with the requirements of functional food.

goat-s milk; inulin; probiotic yoghurt



Author: Rajka Božanić - ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb Irena Rogelj - Ljubica Tratnik -

Source: http://hrcak.srce.hr/



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