International Journal of Dairy Technology · 2019 · 79 citations · 25 references
AgricultureFood ScienceMicrobiologyFermented Dairy ProductsFood MicrobiologyMilk QualityFermented Milk BeveragesLactic Acid BacteriaProbiotic Dairy ProductsProbiotic ProductionProbioticsProbiotics In FoodsFermented BeveragesProbiotic BeveragesProbiotic Dairy BeveragesProbiotic Fermented Milk DrinksProbiotic MicroorganismsSensory Properties Of Probiotic FoodsSensory Quality EvaluationSensory Quality Improvement
The aim of our study was to conduct a selection of the monocultures capable of providing the most attractive sensory features of the final product. Four fermented goat's milk beverages were produced with probiotic monocultures containing Lactobacillus ( Lb. acidophilus La‐5 , Lb. rhamnosus K3 and Lb. plantarum O20) and Bifidobacterium ( Bif. animalis subsp. lactis BB ‐12). A sensory analysis and microbiological assessment of fermented goat's milk beverages were made at the beginning of the study and after 3, 7, 10 and 14 days of refrigerated storage (5 ± 1 °C). We found that samples including monocultures Lb. plantarum O20 and Bif. animalis subsp. lactis BB ‐12 were differentiated from other goat's milk beverages.
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