Development of a fermented goat's milk containing probiotic bacteria

• Published in: International dairy journal 2003, Vol.13 (10), p.827-833
• Main Authors: Martı́n-Diana, A.B., Janer, C., Peláez, C., Requena, T.
• Format: Article
• Language: English
• Subjects: bacteria; Bifidobacterium; Bifidobacterium thermophilum; Biological and medical sciences; dried skim milk; fermentation; Fermented goat's milk; fermented milk; firmness; Food industries; Fundamental and applied biological sciences. Psychology; gels; goat milk; Lactobacillus acidophilus; magnesium; Milk and cheese industries. Ice creams; odors; potassium; probiotics; protein content; Rheological properties; skim milk; starter cultures; Streptococcus thermophilus; taste; texture; viscosity; whey; Whey protein concentrate
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/S0958-6946(03)00117-1

A set-type fermented milk manufactured from goat's milk was developed. Optimal curd tension was achieved by supplementation of milk with skim milk powder and whey protein concentrate (WPC). Milk was fermented employing a commercial probiotic starter culture (ABT-2), which contained Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12. Supplementation of milk with 3% WPC reduced fermentation time by 2 h due to the increase in viable counts of S. thermophilus and Bifidobacterium by 0.3 and 0.7 log units, respectively. Addition of WPC increased the protein content (1%) as well as potassium and magnesium content (0.3 and 0.02 g kg −1, respectively). Increase of the protein content led to an increase in the apparent viscosity and gel firmness of the product, and at the same time whey syneresis was reduced. As a consequence, the product received a high score for appearance, taste, aroma, texture and overall acceptance.