Abstract

In order to obtain the optimum parameters of fermentation for goat milk, the effect of inoculum and incubation temperature on the fermentation of yogurt strains was studied by measuring acidity, pH and viable bacterial counts by single factor test. Inoculum (v/v) was 1, 3, 5, 7 and 9%, respectively. Incubation temperature was 37, 39, 41, 43 and 45°C, respectively. The results were as follows: lower or higher inoculum and incubation temperature resulted in adversely influence on overall properties of goat yogurt. The optimum inoculum in goat milk was 3% and incubation temperature 43°C, respectively.

Keywords:

Goat yogurt, incubation temperature, inoculum, probiotics,

References

Competing interests

The authors have no competing interests.

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The authors have no competing interests.