Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.
J Dairy Sci
; 99(1): 221-7, 2016 Jan.
Article
in En
| MEDLINE
| ID: mdl-26601583
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 113, and fermentation temperature was 42°C.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Yogurt
/
Goats
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Milk
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Lacticaseibacillus rhamnosus
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Fatty Acids
Limits:
Animals
Language:
En
Journal:
J Dairy Sci
Year:
2016
Document type:
Article
Affiliation country:
China
Country of publication:
EEUU
/
ESTADOS UNIDOS
/
ESTADOS UNIDOS DA AMERICA
/
EUA
/
UNITED STATES
/
UNITED STATES OF AMERICA
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US
/
USA