Development of a fermented goat's milk containing probiotic bacteria |
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| Affiliation: | 1. Department of Clinical Nutrition, College of Applied Medical Sciences, King Faisal University, Saudi Arabia;2. Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, 12613, Giza, Egypt;3. Biotechnology Department, Higher Institute for Agriculture Co-Operation, 13766, Shobra, Cairo, Egypt;1. Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil;2. University of Foggia, Department of the Sciences of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122, Foggia, Italy;3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil;4. Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (LUKE), FI-02150 Espoo, Finland |
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| Abstract: | 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. |
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