Abstract
The addition of Bifidobacterium to goat milk has dualeffects on health, for which various inherent nutrients ofgoat milk are retained and live probiotics are provided.We explored the effect of Bifidobacterium animalis ssp.lactis Probio-M8 (Probio-M8) on fermentation characteristics,formation of organic acid, sensory properties,and storage characteristics of fermented goat milk(with added 4.0% sucrose). Addition of Probio-M8decreased the fermentation time and significantly increasedthe content of functional organic acids, suchas acetic acid, and functional long-chain unsaturatedfatty acids, including linoleic acid, α-linolenic acid, anddocosahexaenoic acid. Furthermore, the contents ofmedium-chain and short-chain fatty acids, which arerelated to “goaty” flavor, were significantly lower inthe Probio-M8 treatment compared with the control.The number of living Probio-M8 decreased from 8.27log cfu/mL (1.80 × 10~8 cfu/mL) to 7.94 log cfu/mL(0.79 × 10~8 cfu/mL) after 28 d of storage. Titratableacidity and pH value did not differ between the controlgroup and experimental group (containing Probio-M8).Sensory evaluation indicated a lower goaty flavor andodor in the Probio-M8 fermented milk. Our results suggestthat the addition of the probiotic Probio-M8 couldimprove the sensory, physicochemical, and functionalproperties of fermented goat milk.
NETL
NSTL
Elsevier