Effect of Biological Materials Including Sucrose and Bacteria Ratios on the Fermentation of Goat Yogurt

He Chen; Guo Wei Shu; Chuan Na Li; Chang Feng Wang

doi:10.4028/www.scientific.net/AMR.830.469

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 830Effect of Biological Materials Including Sucrose...

Effect of Biological Materials Including Sucrose and Bacteria Ratios on the Fermentation of Goat Yogurt

Abstract:

Effect of biological materials including sucrose concentration and bacteria ratios on fermentation of goat yogurt was studied by measuring acidity, pH and viable counts. Sucrose concentration (v/v) was 4%, 6%, 8%, 10% and 12%. The ratios of Lactobacillus bulgaricus and Streptococcus thermophilus were 1:3, 1:2, 1:1, 2:1 and 3:1, respectively. The results were as follows: lower or higher sucrose concentration and bacteria ratios resulted in adversely influence on overall properties of goat yogurt. The optimum sucrose concentration in goat milk was 8% and bacteria ratios were 2:1, respectively.

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Periodical:

Advanced Materials Research (Volume 830)

Pages:

469-472

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.830.469

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Online since:

October 2013

Authors:

He Chen, Guo Wei Shu*, Chuan Na Li, Chang Feng Wang

Keywords:

Bacteria Ratios, Goat Yogurt, Probiotic, Sucrose Content

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