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Abstract
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Article Information:
Effect of Total Inoculum Size Containing Lactobacillus acidophilus or Lactobacillus casei on Fermentation of Goat Milk
He Chen, Qian Zhang, Hongchang Wan, Guowei Shu and 2Hong Li
Corresponding Author: Guowei Shu
Submitted: August 31, 2014
Accepted: October 11, 2014
Published: February 05, 2015 |
Abstract:
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In order to obtain the optimum inoculum size of goat milk fermented by probiotics, the total inoculum size containing L. acidophilus or L. casei on pH, acidity and viable counts and sensory during fermentation were studied on the basis of S. thermophilus and L. bulgaricus as starter cultures. The results showed as follows: the optimum inoculum size of L. acidophilus or L. casei were all 7% and goat milk was fermented at 39°C for 4.5 h. The pH, acidity, the viable counts of L. acidophilus and the total viable counts were respectively 4.48, 91°T, 1.60×107 cfu/mL and 1.69×109 cfu/mL. The pH, acidity, the viable counts of L. casei and the total viable counts were respectively 4.38, 96°T, 2.80×108 cfu/mL and 2.20×109 cfu/mL.
Key words: Goat milk, inoculum size, L. acidophilus, L. casei, yogurt, ,
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Cite this Reference:
He Chen, Qian Zhang, Hongchang Wan, Guowei Shu and 2Hong Li , . Effect of Total Inoculum Size Containing Lactobacillus acidophilus or Lactobacillus casei on Fermentation of Goat Milk. Advance Journal of Food Science and Technology, (3): 183-186.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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