Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb0894fbba14f785679a 10.12737/2050 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA Chuluunbat Tsend-Ayusha Chuluunbat Tsend-Ayusha tsend@must.edu.mn Yoh-Chang Yoon Yoh-Chang Yoon 20 12 2013 20 12 2013 30 32 © 2013 Chuluunbat T., Yoh-Chang Y. © 2013 Chuluunbat T., Yoh-Chang Y. 2013 Chuluunbat Tsend-Ayusha, Yoh-Chang Yoon Chuluunbat Tsend-Ayusha, Yoh-Chang Yoon https://jsocnet.ru/en/nauka/publications/6a84bb0894fbba14f785679a/view

The aim of this study was to develop probiotic fermented goat milk. Goat milk was inoculated with single (Bifidobacterium longum and Lactobacillus acidophilus) and mixed cultures containing Bifidobacterium longum and Lactobacillus acidophilus. Goat milk was pasteurized at 95°С for 5 min, cooled to 37±1°С, and inoculated with the required culture before incubation. The combined culture B. longum : L. acidophilus (8 : 1) was used when it had attained a pH 4.5±2 and a titratable acidity 65–70. Goat milk for fermented milk was sterilized at 120°С for 10 min, cooled to 37°С, and inoculated with 8–10% of the bifidobacterium culture, and goat milk was pasteurized at 95°С for 20 min, cooled to 42°С, and inoculated with 3% of the L. acidophilus culture. The cultures were used when they attained pH 4.3 and 4.5 and titratable acidity between 56 and 800T. The developed technology of fermented milks and the characteristics of fermented goat milk were studied. According to the findings, we concluded that fermented goat milk was balanced by the amino acid content and products of high biological value. Fermented goat milk with the expected beneficial health effect is based on a high concentration of probiotic bacteria.

The aim of this study was to develop probiotic fermented goat milk. Goat milk was inoculated with single (Bifidobacterium longum and Lactobacillus acidophilus) and mixed cultures containing Bifidobacterium longum and Lactobacillus acidophilus. Goat milk was pasteurized at 95°С for 5 min, cooled to 37±1°С, and inoculated with the required culture before incubation. The combined culture B. longum : L. acidophilus (8 : 1) was used when it had attained a pH 4.5±2 and a titratable acidity 65–70. Goat milk for fermented milk was sterilized at 120°С for 10 min, cooled to 37°С, and inoculated with 8–10% of the bifidobacterium culture, and goat milk was pasteurized at 95°С for 20 min, cooled to 42°С, and inoculated with 3% of the L. acidophilus culture. The cultures were used when they attained pH 4.3 and 4.5 and titratable acidity between 56 and 800T. The developed technology of fermented milks and the characteristics of fermented goat milk were studied. According to the findings, we concluded that fermented goat milk was balanced by the amino acid content and products of high biological value. Fermented goat milk with the expected beneficial health effect is based on a high concentration of probiotic bacteria.

 probiotics Bifidobacterium longum Lactobacillus acidophilus amino acids biological value

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