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This research aimed to evaluate the effects on the antioxidative capacity of cow and goat milk during fermentation with Lactobacillus acidophilus LA-5. The antioxidative capacity of milk simples during 28 days of storage was measured using a spectrophotometric decolorization assay by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Moreover, to study the development of antioxidative activity during storage, and the connection to proteolysis and peptide concentration using a Principal Componenet Analysis (PCA). The results of this study suggest that milk type (cow or goat) were significant parameters for the proteolytic and antioxidative activity of fermented milk. Additionally, high degree positive and negative correlations were observed between the variables analyzed (0.511-0.787).

Comparision of Antioxidant Activity of Cow and Goat Milk During Fermentation with Lactobacillus acidophilus LA-5