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Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

Author

Listed:
  • Svetlana Boycheva

    (Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria)

  • Todor Dimitrov

    (Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria)

  • Nikolina Naydenova

    (Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria)

  • Gyurga Mihaylova

    (Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria)

Abstract

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

Suggested Citation

  • Svetlana Boycheva & Todor Dimitrov & Nikolina Naydenova & Gyurga Mihaylova, 2011. "Quality characteristics of yogurt from goat's milk, supplemented with fruit juice," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 24-30.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:171-2008-cjfs
    DOI: 10.17221/171/2008-CJFS
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