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Effect of Probiotic Starter Culture on Goat Milk Yogurt Qualities
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Rungtiwa Kongngoen
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, Chanicha Jinakarn
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and Choltichar Chaichana
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-BDUPCBDJMMVTǰ QMBOUBSVNǰ
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Abstract
This research aimed to study the effect of probiotic starter culture on goat milk yogurt
qualities. The yogurt was produced by three types of probiotic microorganisms;
-BDUPCBDJMMVTǰ
QMBOUBSVNǰ
TISTR951
-BDUPCBDJMMVTǰSIBNOPTVTǰ
TISTR047 and
-BDUPCBDJMMVTǰSIBNOPTVTǰ
TISTR372 using
commercial yogurt starter; YC380, was marked as control.
-BDUPCBDJMMVTǰQMBOUBSVNǰ
TISTR951 made the
product had the physical quality in color was 84.26 -0.50 8.17 The chemical quality in pH and %total
acid was 4.39 and 0.60, respectively.ǰThe sensory quality had a high score which was not significantly
different from commercial starter (p>0.05) in appearance color yogurt odor texture taste and overall
preference with the range of score at 7.22-8.50 The probiotic yogurt product was stored at 4
O
C for 28
days,ǰThe sensory quality score in all attributes including total probiotic count in product had a
downward trend on the increased storage time. Theǰproduct wasǰdeteriorated more than 14 days
storage.ǰǰ
Keywords:
Probiotic Microorganism, Yogurt, Yogurt Starter, Goat Milk
ǰ
1
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Corresponding author: Tel. 054-342547-8 ǰE-mail address:
