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Effect of Total Inoculum Size ＂Containing Lactobacillus acidophilus＂ or ＂Lactobacillus casei＂ on Fermentation of Goat Milk
並列摘要
In order to obtain the optimum inoculum size of goat milk fermented by probiotics, the total inoculum size containing ＂L. acidophilus＂ or ＂L. casei＂ on pH, acidity and viable counts and sensory during fermentation were studied on the basis of ＂S. thermophilus＂ and ＂L. bulgaricus＂ as starter cultures. The results showed as follows: the optimum inoculum size of ＂L. acidophilus＂ and ＂L. casei＂ were all 7% and goat milk was fermented at 39°C for 4.5 h. The pH, acidity, the viable counts of L. acidophilus and the total viable counts were respectively 4.48, 91°T, 1.60×10^7 cfu/mL and 1.69×10^9 cfu/mL. The pH, acidity, the viable counts of ＂L. casei＂ and the total viable counts were respectively 4.38, 96°T, 2.80×10^8 cfu/mL and 2.20×10^9 cfu/mL.