期刊
SMALL RUMINANT RESEARCH
卷 136, 期 -, 页码 104-108出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.smallrumres.2016.01.016
关键词
Beneficial microbes; Fermentation; Organoleptic properties; Viability; Post-acidification
资金
- University of Newcastle, Australia
Seven different types of fermented drinking milk were made from goats' milk using various culture compositions of Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel putative probiotic Propionibacterium jensenii 702. Probiotic viability, physico-chemical and sensory properties of fermented milk were measured during 3 weeks of storage at 4 degrees C. All three probiotics were able to maintain high viability (>10(7) cfu mL(-1)) during fermentation and subsequent storage regardless of the culture composition in goats' milk without major antagonistic effects. Acidity of all fermented milk samples increased during storage, however there were no significant differences among preparations for organoleptic properties. Generally, lower sensory acceptability was recorded for the samples stored for 3 weeks than the respective fresh products. (C) 2016 Elsevier B.V. All rights reserved.
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