Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

Svetlana Boycheva, Todor Dimitrov, Nikolina Naydenova and Gyurga Mihaylova
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Svetlana Boycheva: Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria
Todor Dimitrov: Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria
Nikolina Naydenova: Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria
Gyurga Mihaylova: Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria

Czech Journal of Food Sciences, 2011, vol. 29, issue 1, 24-30

Abstract: Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

Keywords: goat's milk; yogurt; aronia (Aronia melanocarpa L); blueberry; fatty acids; lactic acid bacteria counts (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:171-2008-cjfs

DOI: 10.17221/171/2008-CJFS

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