Yang Yaling, Zhang Ruyue, Zhang Fuxin, Wang Bini, Liu Yufang
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.
Front Nutr. 2023 Jan 9;9:1093654. doi: 10.3389/fnut.2022.1093654. eCollection 2022.
Goat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable "goaty" flavor.
In this study, goat yogurt was fermented with four probiotics, respectively, including (GYA), (GYB), (GYC) and (GYP), and tested for texture, organoleptic, and biological properties during a 4-week storage period at the refrigerated temperature.
All goat yogurt with probiotics showed an increase on titratable acidity and a corresponding downward trend on pH value. Viable counts of and were above 6 log cfu/mL at the end of the storage, which met the minimum standards for viable probiotic bacteria in yogurt specified by the Food and Agriculture Organization of United Nation (FAO). The texture and organoleptic characteristics of fermented goat milk depended on the strain and the storage period. DPPH free radical scavenging rate and ferric reducing antioxidant power activity gradually increased in all goat yogurts during the storage and yogurt with probiotic bacteria showed higher values than those of GY0.
Among all probiotic containing goat yogurts, GYC exhibited the desirable characteristics of hardness, adhesiveness, water holding capacity, antioxidant activity during the whole storage. Furthermore, the addition of effectively weakened the goaty flavor and enhanced the overall acceptability. Thus, fermented goat milk with is optional for the development of goat milk product with satisfactory texture properties, pleasant sensory quality and high bioactivity.
山羊奶因其高营养价值、易消化性和低过敏性而成为一种有吸引力的食物，但具有不良的“山羊膻味”。
在本研究中，分别用四种益生菌发酵山羊酸奶，包括（GYA）、（GYB）、（GYC）和（GYP），并在冷藏温度下储存4周期间测试其质地、感官和生物学特性。
所有含益生菌的山羊酸奶的可滴定酸度均有所增加，pH值相应呈下降趋势。储存结束时，和的活菌数高于6 log cfu/mL，符合联合国粮食及农业组织（FAO）规定的酸奶中益生菌活菌的最低标准。发酵山羊奶的质地和感官特性取决于菌株和储存期。在储存期间，所有山羊酸奶的DPPH自由基清除率和铁还原抗氧化能力活性逐渐增加，含益生菌的酸奶的值高于GY0。
在所有含益生菌的山羊酸奶中，GYC在整个储存期间表现出所需的硬度、粘附性、持水能力和抗氧化活性。此外，添加有效地减弱了山羊膻味并提高了总体可接受性。因此，含的发酵山羊奶是开发具有令人满意的质地特性、宜人感官品质和高生物活性的山羊奶制品的首选。
