Probiotic monocultures in fermented goat milk beverages – sensory quality of final product

Abstract

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.