Low-lactose fermented goat milks with bifidobacterium animalis SSP. lactis BB-12

Abstract

Goat milk is a good carrier for probiotic bacteria and due to its specific composition is a high-quality material for manufacturing food for certain sectors of the population with needs. Probiotic bacteria in fermented and unfermented milk products can be used to alleviate the clinical symptoms of lactose intolerance. The aim of this study was to develop a low-lactose probiotic fermented beverage prepared from goat's milk and to evaluate the effect of prior lactose hydrolysis on the viability of Bifidobacterium animalis ssp. lactis Bb-12, pH and total acidity, colour, textural and sensory parameters of these products. Results showed the influence of lactose hydrolysis on the acidity of fermented goat milk, colour, syneresis and the viability of bifidobacteria. The lactose hydrolysis of milk resulted a higher hardness in probiotic fermented goat milk. Moreover, the lactose-free probiotic fermented milk had a more distinct sweet taste than the control one and was characterized by a less sour flavour.