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2010•Food Science and Technology InternationalRequires access

Technological optimization of set-style goat yogurt fermentation

Zhang Jin-jin

Open publisher page 5 citations

Abstract

The fermentation conditions of goat yogurt were optimized by through single factor and orthogonal experiments.The results showed that: Lactobacillus bulgaricus and Streptococcus thermophilus are suitable for the production of goat yogurt.The optimal fermentation conditions of set-style goat yogurt were as follows When goat milk was inoculated with 3% culture starter Streptococcus thermophilus: Lactobacillus bulgaricus 1∶1.5)and added with 8% sugar,43 ℃ for 4 h,the quality of goat yogurt was better.

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What this paper is about

The fermentation conditions of goat yogurt were optimized by through single factor and orthogonal experiments.The results showed that: Lactobacillus bulgaricus and Streptococcus thermophilus are suitable for the production of goat yogurt.The optimal fermentation conditions of set-style goat yogurt were as follows When goat milk was inoculated with 3% culture starter Streptococcus thermophilus: Lactobacillus bulgaricus 1∶1.5)and added with 8% sugar,43 ℃ for 4 h,the quality of goat yogurt was better.

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Available abstract

The fermentation conditions of goat yogurt were optimized by through single factor and orthogonal experiments.The results showed that: Lactobacillus bulgaricus and Streptococcus thermophilus are suitable for the production of goat yogurt.The optimal fermentation conditions of set-style goat yogurt were as follows When goat milk was inoculated with 3% culture starter Streptococcus thermophilus: Lactobacillus bulgaricus 1∶1.5)and added with 8% sugar,43 ℃ for 4 h,the quality of goat yogurt was better.

Key concepts: Streptococcus thermophilus, Starter, Fermentation, Food science, Lactobacillus, Sugar, Biology, Chemistry

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