Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk

Ranadheera, C. Senaka; Evans, Craig A.; Adams, Michelle; Baines, Surinder K.

Title: Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk
Creator: Ranadheera, C. Senaka; Evans, Craig A.; Adams, Michelle; Baines, Surinder K.
Relation: Small Ruminant Research Vol. 136, p. 104-108
Publisher Link: http://dx.doi.org/10.1016/j.smallrumres.2016.01.016
Publisher: Elsevier
Resource Type: journal article
Date: 2016
Description: 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 °C. All three probiotics were able to maintain high viability (>10⁷ 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.
Subject: beneficial microbes; fermentation; organoleptic properties; viability; post-acidification
Identifier: http://hdl.handle.net/1959.13/1346168
Identifier: uon:29798
Identifier: ISSN:0921-4488
Language: eng
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