Title: Development of low fat set-type probiotic yoghurt from goat milk.
Abstract: Pasteurized cow’s and goat’s milk were fortified with 3% skim milk powder (SKM). Goat’s milk was also fortified with 3% or 5% whey protein concentrate (WPC). Yoghurt milks had 1.0±0.05% fat and 10.0±1.0% total solids. Milk was inoculated with DVS-mixed cultures containing Streptococcus thermophilus, L. delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis. Incubation was carried out at 43°C until pH 4.5 was reached and yoghurts were stored at 4°C for 21 days. Yoghurts were investigated during fermentation and refrigerated storage for pH, titratable acidity (TA), viability of microorganisms and sensory quality. Enrichment of milk with 5% WPC reduced fermentation time, improved gel viscosity of yoghurt, and increased viable counts of S. thermophilus, L. bulgaricus, L. acidophilus and B. lactis by 1.0 , 0.6, 1.3, and 1.1 log units. Goat’s milk yoghurt with WPC had better sensory characteristics in terms of flavour, smoothness and viscosity than those of cow’s milk yoghurt.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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Cited By Count: 10
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