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- Title
EFFECT OF BACTERIA PROPORTION ON THE FERMENTATION OF GOAT YOGHURT WITH PROBIOTIC CULTURE.
- Authors
Guowei Shu; Shuai Wang; Zikun Chen; He Chen; Changfeng Wang; Yaning Ma
- Abstract
Background. Goat milk production in Shaanxi province is dominant in China, but the product is mainly infant formula and adult milk powder; product homogeneity is serious and has no goat yoghurt with probiotic culture. Methods. The effect of bacteria proportion (1:3:1, 1:2:1, 1:1:1, 2:1:1, 3:1:1) on pH, acidity, and viable counts and sensory evaluation of goat milk fermented by probiotics including L. acidophilus, B. bifidum or L. casei besides, S. thermophilus and L. bulgaricus for developing AB-goat yoghurt and BC-goat yoghurt was investigated. Results. The optimum bacteria proportion of L. acidophilus : B. bifidum : S. thermophilus and L. bulgaricus for AB-goat yoghurt and B. bifidum : L. casei : S. thermophilus and L. bulgaricus for BC-goat yoghurt were both 2:1:1. The pH, acidity, the viable counts of L. acidophilus and B. bifidum, the total viable counts were respectively 4.60, 7.73 (g/L), 3.50×107 cfu/mL, 3.40×107 cfu/mL and 2.30×109 cfu/mL in AB-goat yoghurt. The pH, acidity, the viable counts of B. bifidum and L. casei, the total viable counts were respectively 4.61, 8.16 (g/L), 7.60×107 cfu/mL, 5.60×107 cfu/mL and 2.04×109 cfu/mL in BC-goat yoghurt. Conclusion. The bacteria proportion had a significant effect on fermentation of AB- and BC-goat yoghurt, the results are beneficial for developing AB-goat yoghurt and BC-goat yoghurt.
- Subjects
SHAANXI Sheng (China); YOGURT; PROBIOTICS; FERMENTATION; DRIED milk
- Publication
Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, Vol 14, Issue 4, p407
- ISSN
1644-0730
- Publication type
Article
- DOI
10.17306/J.AFS.2015.4.40