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Improvement of the Sensory Characteristics of Goat Milk Yogurt
Author(s) -
Santis Diana,
Giacinti Giuseppina,
Chemello Giulia,
Frangipane Maria Teresa
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14692
Subject(s) - starter , food science , streptococcus thermophilus , fermentation , fermented milk products , flavor , probiotic , leuconostoc , fermentation starter , sensory analysis , lactobacillus , chemistry , biology , microbiology and biotechnology , bacteria , lactic acid , genetics
The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus , Lactobacillus delbrueckii spp. bulgaricus , with cultures of Leuconostoc lactis . The addition of L. lactis requires the use of the definition of “fermented milk” to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 10 9 , for each microbial species considered, with the aim of increasing the probiotic effect of yogurt and fermented milk. Descriptive analysis of the samples was conducted using the profile sheet obtained applying the consensus profiling method (UNI EN ISO 13299:2010) by a trained panel. The acceptability of our products was evaluated by 62 consumers through 7‐points hedonic scale. The results of this study indicated that the addition of L. lactis to the traditional yogurt starter produced a noticeable improvement to the sensory characteristics of fermented goat milk. Practical Application To improve the sensory characteristics of goat's yogurt to make it more acceptable to the consumer and increase market demand we tested the integration of Leuconostoc lactis to typical starter cultures. The experimentation carried out tested different combinations of fermenting microorganisms with the aim of developing a better flavor as compared to that of traditional yogurt, which is often unpleasant to consumers. The addition of L. lactis to the starter culture of the goat's milk results in less aggressive aromatic notes and greater appreciation as confirmed by consumers who tested the product.