engleski

The influence of milk powder, whey protein concentrate and inulin on the quality of cow and goat acidophilus milk

Cow and goat milk samples supplemented with milk powder, whey protein concentrate and inulin and without supplementation were fermented with Lactobacillus acidophilus La5. At the end of fermentation, the highest viable count was found in the supplemented samples, especially in those containing whey protein concentrate. Inulin did not show a notable influence on the bacterial count of samples. During 9 days of storage, the viable count, rheological characteristics and sensory properties of the samples were determined. All goat acidophilus milks had lower pH value and higher viable count of L.acidophilus La5 than the cow acidophilus milks did.

cow's and goat's milk; Lactobacillus acidophilus; fermentation; storage; rheology

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