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Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.
- Source :
-
Journal of Dairy Science . Jan2016, Vol. 99 Issue 1, p221-227. 7p. - Publication Year :
- 2016
-
Abstract
- The effect of fermentation with Lactobacillus rhamnosus GG on the product quality of goat milk yogurt using traditional yogurt starter was studied through single-factor experiments and orthogonal experiments. The optimum fermentation condition was evaluated by the titratable acidity of goat milk yogurt, water-retaining capability, sensory score, and texture properties; the fatty acids of the fermented goat milk were determined by a gas chromatograph. Results indicate that high product quality of goat milk yogurt can be obtained and the content of short-chain and medium-chain fatty acids can be decreased significantly when amount of sugar added was 7%, inoculation amount was 3%, the ratio of 3 lactic acid bacteria--Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. rhamnosus GG--was 1:1:3, and fermentation temperature was 42°C. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00220302
- Volume :
- 99
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Journal of Dairy Science
- Publication Type :
- Academic Journal
- Accession number :
- 111471876
- Full Text :
- https://doi.org/10.3168/jds.2015-10114