Effects of temperature on fermentation of goat milk by Lactobacillus acidophilus and Lactobacillus casei

Effects of temperature on acidity,pH,viable counts and total viable counts of goat yogurt fermented by Lactobacillus acidophilus or Lactobacillus casei on the basis of Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures.The result showed as follows: the optimum temperature of goat yogurt containing LA was 37 ℃ for 4 h,and the acidity,pH,counts of Lactobacillus acidophilus and total viable count were 97.8 °T,3.88,1.8×107 CFU/mL and 1.38×109 CFU/mL,respectively.The sensory evaluation score reached 8.35 points;the optimum temperature of goat yogurt containing LC was 39 ℃ for 4.5 h,and the acidity,pH,counts of Lactobacillus casei and total viable count were 79.2 °T,4.48,1.56×108 CFU/mL and 1.81×109 CFU/mL,respectively,with sensory evaluation score reached 7.00 points.