Quality of Cow’s and Goat’s Fermented Bifido Milk during Storage

Rajka Božanić* and Ljubica Tratnik

Faculty of Food Technology and Biotechnology, University of Zagreb, p.p. 625, 10001 Zagreb, Croatia

Article history:

Received December 6, 2000
Accepted March 23, 2001

Key words:

goat’s milk, bifidobacteria, fermentation, storage, quality


The fermented bifido milk, with and without supplements (skim milk powder and whey protein concentrate powder) from commercially available goat’s and cow’s long-life milk was produced. In goat’s milk samples pH decreased faster and at the end of fermentation was lower (from 4.64 to 4.83) than in cow’s milk samples (from 4.96 to 5.24). In both milk types the growth of Bifidobacterium bifidum Bb-12 during fermentation was better in supplemented samples. At the end of fermentation, the lowest viable count (log(CFU/mL)=8.05) was in control cow’s sample, and the highest (log(CFU/mL)=8.56) in goat’s milk samples supplemented with whey protein concentrate. On the ninth day of storage the viable count in fermented cow’s milk samples had an average value of N=1.1×108 CFU/mL, and in fermented goat’s milk it was N=2.3×108 CFU/mL. Supplements had no influence on bifidobacteria survival. Sensory properties of supplemented goat’s samples were significantly better than those of coresponding cow’s samples, especially with whey protein concentrate powder.   

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