Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria
Yaling Yang, Ruyue Zhang, Fuxin Zhang, Bini Wang, Yufang Liu
Frontiers in Nutrition
Abstract
Among all probiotic containing goat yogurts, GYC exhibited the desirable characteristics of hardness, adhesiveness, water holding capacity, antioxidant activity during the whole storage. Furthermore, the addition of <i>L. casei</i> effectively weakened the goaty flavor and enhanced the overall acceptability. Thus, fermented goat milk with <i>L. casei</i> is optional for the development of goat milk product with satisfactory texture properties, pleasant sensory quality and high bioactivity.
Concepts
Food scienceOrganolepticLactobacillus acidophilusProbioticLactobacillus caseiBifidobacterium animalisFermentationFlavor