Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt
Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt
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鼠李糖乳杆菌GG发酵对羊奶酸奶品质及脂肪酸的影响
DOI：
10.3168/jds.2015-10114
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发表时间：
2016-01-01
影响因子：
3.5
通讯作者：
Ding, Wu
中科院分区：
文献类型：
--
作者：
Jia, Ru;Chen, Han;Ding, Wu
The effect of fermentation with Lactobacillus rhamnosus GC on the product quality of goat milk yogurt using traditional yogurt starter was studied through single-factor experiments and orthogonal experiments. The optimum fermentation condition was evaluated by the titratable acidity of goat milk yogurt, water-retaining capability, sensory score, and texture properties; the fatty acids of the fermented goat milk were determined by a gas chromatograph. Results indicate that high product quality of goat milk yogurt can be obtained and the content of short-chain and medium-chain fatty acids can be decreased significantly when amount of sugar added was 7%, inoculation amount was 3%, the ratio of 3 lactic acid bacteria Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. rhamnosus GG-was 1:1:3, and fermentation temperature was 42 degrees C.
