Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk
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Mariya Dushkova
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Siyka Kodinova
Abstract
The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.
Funding source: Fund “Science”at the University of Food Technologies, Bulgaria
Award Identifier / Grant number: Contract 08 – 19 – H
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: The study was financially supported by the Fund “Science” (Contract 08 – 19 – H) at the University of Food Technologies, Bulgaria.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2021 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
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- Review Article
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- Synthesis, antioxidant, antimicrobial and antiviral docking studies of ethyl 2-(2-(arylidene)hydrazinyl)thiazole-4-carboxylates
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Articles in the same Issue
- Frontmatter
- Review Article
- Renewable mycelium based composite – sustainable approach for lignocellulose waste recovery and alternative to synthetic materials – a review
- Research Articles
- Oregano essential oil inhibits Candida spp. biofilms
- Chemical composition of Satureja spicigera essential oil and its insecticidal effectiveness on Halyomorpha halys nymphs and adults
- Flavonolignan 2, 3-dehydroderivatives from Oenanthe javanica and their anti inflammatory activities
- Synthesis, antioxidant, antimicrobial and antiviral docking studies of ethyl 2-(2-(arylidene)hydrazinyl)thiazole-4-carboxylates
- Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk
- Preliminary assessment of an injectable extracellular matrix from decellularized bovine myocardial tissue
- Loading of capsaicin-in-cyclodextrin inclusion complexes into PEGylated liposomes and the inhibitory effect on IL-8 production by MDA-MB-231 and A549 cancer cell lines
