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2014 (Vol. 6, Issue: 1)
Article Information:

Effect of Inoculum and Temperature on the Fermentation of Goat Yogurt

Guowei Shu, Chuanna Li, He Chen and Changfeng Wang
Corresponding Author:  Guowei Shu 

Key words:  Goat yogurt, incubation temperature, inoculum, probiotics, , ,
Vol. 6 , (1): 68-71
Submitted Accepted Published
August 24, 2013 September 11, 2013 January 10, 2014

In order to obtain the optimum parameters of fermentation for goat milk, the effect of inoculum and incubation temperature on the fermentation of yogurt strains was studied by measuring acidity, pH and viable bacterial counts by single factor test. Inoculum (v/v) was 1, 3, 5, 7 and 9%, respectively. Incubation temperature was 37, 39, 41, 43 and 45C, respectively. The results were as follows: lower or higher inoculum and incubation temperature resulted in adversely influence on overall properties of goat yogurt. The optimum inoculum in goat milk was 3% and incubation temperature 43C, respectively.
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  Cite this Reference:
Guowei Shu, Chuanna Li, He Chen and Changfeng Wang, 2014. Effect of Inoculum and Temperature on the Fermentation of Goat Yogurt.  Advance Journal of Food Science and Technology, 6(1): 68-71.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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