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Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses

Gustavo L. C. Valente ,
Gustavo L. C. Valente

Escola de Veterinária

Leonardo B. Acurcio ,
Leonardo B. Acurcio

Universidade Federal de Minas Gerais

Ranier C. Figueiredo ,
Ranier C. Figueiredo

Escola de Veterinária

Felipe M. Sant'Anna ,
Felipe M. Sant'Anna

Escola de Veterinária

Rommel F. Brito ,
Rommel F. Brito

Escola de Veterinária

Luigi P. V. Freitas ,
Luigi P. V. Freitas

Escola de Veterinária

Andréia M. Silva ,
Andréia M. Silva

Universidade Federal de São João del-Rei

Marcelo R. Souza ,
Marcelo R. Souza

Escola de Veterinária

Cláudia F. A. M. Penna
Cláudia F. A. M. Penna

Escola de Veterinária

Submission cover image


Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.


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