The quality of low fat-fermented goat milk and low fat-fermented cow milk containing probiotic cultures

This research was conducted to study the quality of low fat-fermented milk containing probiotics cultures using goat and cow milk. The pH, Brix value, viscosity, and sensorial detection after 9 hours of incubation at 39°C were observed from the fermented milk containing Streptococcus thermophilus (St) and mixed cultures probiotic (Lactobacillus acidophilus, Bifidobacterium longum, and Lactobacillus casei, (ABC)). The result showed on the goat milk addition of St and ABC resulted to pH 4.25 ±0.02; 5.03 ±0.02, Brix value 6.05 ±0.10; 9.00 ±0.00, and viscosity 32.70 ±2.25; 4.05 ±0.30 respectively. The addition of St and ABC on cow milk showed pH 3.76 ±0.02; 4.80 ±0.00, Brix value 5.53 ±0.09 and 5.27 ±0.22, and viscosity 7.08 ±0.09; 3.00 ±0.08 respectively. Sensorial acceptance indicated sweetness and Acidity of goat milk containing St and ABC were 1.80 ±0.29 and 2.00 ±0.29; while for cow milk containing St and ABC were 1.6 ±0.52 and 1.1 ±0.32 respectively. It can be concluded that the addition of St to both kinds of milk resulted in better growth than the addition of ABC. According to Acidity, pH, viscosity, and sensorial acceptance of low fat-fermented goat milk had better quality and more preferred by trained panelists than those of low fat-fermented cow milk. © Published under licence by IOP Publishing Ltd.