title: Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.
abstract: The effect of fermentation with Lactobacillus rhamnosus GG 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°C.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi 712100, China.
authors.forename: Ru
authors.initials: R
authors.lastname: Jia
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi 712100, China.
authors.forename: Han
authors.initials: H
authors.lastname: Chen
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi 712100, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Chen
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi 712100, China. Electronic address: dingwu10142000@163.com.
authors.forename: Wu
authors.initials: W
authors.lastname: Ding
mesh_terms: D000818:Animals; D005227:Fatty Acids / Q000032:analysis / Q000592:standards*; D005260:Female; D005285:Fermentation; D006041:Goats / Q000502:physiology*; D048668:Lactobacillus delbrueckii / Q000502:physiology; D052201:Lacticaseibacillus rhamnosus / Q000502:physiology*; D008892:Milk / Q000737:chemistry* / Q000382:microbiology; D048249:Streptococcus thermophilus / Q000502:physiology; D015014:Yogurt / Q000382:microbiology* / Q000592:standards
chemical_list: D005227:Fatty Acids
keywords: Lactobacillus rhamnosus GG; fatty acid; goat milk yogurt; product quality