| Goat milk has high nutritional value and good digestibility; however, its characteristic goaty flavor may reduce consumer acceptance. Therefore, this seminar aims to investigate the effects of different probiotic bacteria on the quality and storage stability of goat milk yogurt. Goat milk yogurts were fermented with Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, Lactobacillus casei, or Lactobacillus plantarum, and stored at 4°C for 28 days. Samples were analyzed on days 1, 7, 14, 21, and 28 for titratable acidity, pH, probiotic viability, texture, sensory properties, antioxidant activity, and angiotensin-converting enzyme (ACE) inhibitory activity. The results showed that titratable acidity increased while pH decreased during storage. L. acidophilus and L. casei maintained viable cell counts above 6 log CFU/mL after 28 days of storage. Probiotic fermentation also enhanced the antioxidant activity of the yogurts. Among the tested strains, L. casei showed favorable performance in hardness, adhesiveness, water-holding capacity, antioxidant activity, and overall acceptability, while effectively reducing the characteristic goaty flavor. Overall, L. casei has potential for the development of functional goat milk yogurt with improved sensory quality, texture, and biological properties.
|
