engleski

The quality of cow's and goat's acidophilus milk during storage

In this work the survival of Lactobacillus acidophilus La-5 (Christian Hansen's, Denmark) during storage of fermented cow's and goat's milk is investigated. Milk samples composition as well as the influence of milk supplements addition (milk powder and whey proteins concentrate, WPC) on sensorial characteristics and microbiological quality during nine days storage (1st, 3rd, 6th and 9th) at refrigerator temperature (+8şC) are also investigated. The fermentation time of goat's milk is shorter (1050) compared to cow's milk (1230). Fermented goat's milk had more viable count of L. acidophilus La-5 and higher acidity than fermented cow's milk during storage. Milk powder addition (especially WPC addition) had a significant influence on increased viable count of L. acidophilus La-5 in both types of milk. In goat's milk samples a gradual increase of lactobacilii during entire storage is observed. The most significant influence on probiotic culture La-5 survival had the WPC addition in both types of acidophilus milk. Sensorial characteristics of all investigated samples during storage are improved. The "goat's taste" in goat's milk samples with WPC addition is poorly expressed. These results showed an advantage of fermented goat's milk production enriched with WPC. Because of higher viable count of Lactobacillus acidophilus La-5 (4, 65*108/mL), compared to cow's milk (1, 65*108/mL), and excellent sensorial properties during storage, the acidopilus from goat's milk can be considered as a high quality probiotic product.

Lactobacillus acidophilus; goat’s milk; quality; storage

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