ARTICLE IN PRESS

International Dairy Journal 13 (2003) 827833

Development of a fermented goats milk containing probiotic bacteria

A.B. Mart!n-Diana, C. Janer, C. Pela! ez, T. Requena*
Department of Dairy Science and Technology, Instituto del Fr!o (CSIC), Ciudad Universitaria, Jose Antonio Novais 10, 28040 Madrid, Spain
Received 19 December 2002; accepted 28 April 2003

Abstract
A set-type fermented milk manufactured from goats milk was developed. Optimal curd tension was achieved by supplementation
of milk with skim milk powder and whey protein concentrate (WPC). Milk was fermented employing a commercial probiotic starter
culture (ABT-2), which contained Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12.
Supplementation of milk with 3% WPC reduced fermentation time by 2 h due to the increase in viable counts of S. thermophilus and
Bifidobacterium by 0.3 and 0.7 log units, respectively. Addition of WPC increased the protein content (1%) as well as potassium and
magnesium content (0.3 and 0.02 g kg 1, respectively). Increase of the protein content led to an increase in the apparent viscosity and
gel rmness of the product, and at the same time whey syneresis was reduced. As a consequence, the product received a high score
for appearance, taste, aroma, texture and overall acceptance.
r 2003 Elsevier Ltd. All rights reserved.
Keywords: Whey protein concentrate; Bifidobacterium; Fermented goats milk; Rheological properties

1. Introduction
During recent years, an increasing interest has
developed in foods that contribute to a positive effect
on health beyond their nutritional value. Among these
functional foods, much attention has been focused on
probiotic products. Probiotic foods contain microorganisms or components of microbial cells that have a
benecial effect on the health and well-being of the
consumer host (Salminen, Ouwehand, Benno, & Lee,
1999). Viability of probiotic bacteria to high counts (at
least 107 cfug 1 or mL 1 of product) is recognized as an
important requirement during manufacturing and marketing of probiotic foods in order to achieve the claimed
health benets.
Goats milk has been described as having a higher
digestibility and lower allergenic properties than cows
milk. In addition, goats milk has been attributed with
certain therapeutic values in human nutrition (Spuergin
et al., 1997; Alferez et al., 2001; Barrionuevo, Alferez,
Lopez-Aliaga, Sanz-Sampelayo, & Campos, 2002).
However, the manufacture of fermented goats milk

*Corresponding author. Tel.: +34-9154-92300; fax: +34-915493627.

E-mail address: trequena@if.csic.es (T. Requena).
0958-6946/03/$ - see front matter r 2003 Elsevier Ltd. All rights reserved.
doi:10.1016/S0958-6946(03)00117-1

products such as set-style yoghurt faces a problem of

over-acidication due to a low buffering capacity of
goats milk (Rysstad & Abrahamsen, 1983). Furthermore, goats milk has a slightly lower casein content
than cows milk, with a very low proportion or absence
of as1-casein, and a higher degree of casein micelle
dispersion (Remeuf & Lenoir, 1986; Vegarud et al.,
1999). All these factors inuence the rheological properties of the coagulum in goats milk that is almost semiliquid. To obtain a satisfactory curd tension in goats
fermented milk, an increase in the content of non-fat
solids is required. Procedures such as concentration of
milk by membrane processes, addition of stabilizers
such as gelatine or pectins, and employment of
exopolysaccharide (EPS)-producing lactic acid bacteria
are often used to impart desirable texture characteristics
in low fat fermented milk (Hess, Roberts, & Ziegler,
1997; Ozer, Robinson, Grandison, & Bell, 1998; Duboc
& Mollet, 2001). Another possibility is the use of whey
protein concentrate (WPC) that is a cheaper and readily
available additive that has been shown to increase
!
viscosity, reduce syneresis (Mart!n-Diana, Gomez-Guille! n, Montero, & Fontecha, unpublished results), and to
increase Bifidobacterium growth in milk and fermented
milks (Janer, Pela! ez, & Requena, unpublished results;
Bozanic & Tratnik, 2001).

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A.B. Mart!n-Diana et al. / International Dairy Journal 13 (2003) 827833

The aim of this work was to develop a goats milk

fermented product (set-type style) of a satisfactory
quality, in terms of sensory characteristics and survival
of bacteria. The starter culture ABT-2 (Streptococcus
thermophilus ST-20Y, Lactobacillus acidophilus LA-5,
and Bifidobacterium BB-12) was selected as it is
commercially claimed to contain EPS-producing strains,
strains with low acidication activity and probiotic
strains. Probiotic characteristics described for the strains
include transient colonization of gut and alleviation of
allergic inammation (Isolauri, Arvola, Sutas, Moilanen, & Salminen, 2000; Satokari, Vaughan, Akkermans,
Saarela, & De Vos, 2001). Increase of non-fat solid
content in the goats milk fermented product was
achieved by the addition of WPC.

2. Materials and methods

2.1. Starter cultures and fermented milk manufacture
Two concentrated starter cultures for direct vat
inoculation were used (Chr. Hansen, Copenhagen,
Denmark): YF-3331, containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus,
and ABT-2, containing Lactobacillus acidophilus LA-5,
Bifidobacterium BB-12, and S. thermophilus ST-20Y.
Concentrated starters and pure cultures (L. acidophilus
LA-5 and S. thermophilus ST-20Y) were stored at
80 C.
Commercially available cows and goats UHT milk
enriched with 30 g of skim milk powder per litre
(Scharlab, Barcelona, Spain) were fermented. Each milk
contained (per litre) 15 g fat, 48 g (cows) or 45 g (goats)
carbohydrates and 30.5 g (cows) or 28 g (goats) protein.
Goats milk was also fortied with WPC of concentrations ranging from 10 to 50 g L 1. The WPC was an
ultraltered cheese whey concentrated to a 35% protein
content and was kindly supplied by Fermo S.A. (Spain).
To assure adequate whey protein denaturation, the
supplemented milk was heated to 80 C for 30 min before
being cooled to inoculation temperature.
The lyophilized ABT-2 culture was suspended in 10%
reconstituted skim milk powder, autoclaved at 110 C
for 10 min, and used to inoculate the milk samples at a
concentration of 0.2 U L 1, as recommended by the
manufacturer. Inoculated milk samples were transferred
to 100 mL, tightly covered glass jars and incubated at
44 C until a pH of 4.5 was reached. The entire
experimental process was performed twice.

prepared in 1/4 strength Ringers solution supplemented

with 5 g L 1 cysteine. Appropriate dilutions were pourplated in duplicate onto selective media. Counts of S.
thermophilus were enumerated on M-17 agar containing
5 g L 1 lactose and incubated aerobically at 37 C for
48 h. For enumeration of L. acidophilus LA5, appropriate dilutions were spread out on MRS agar plates
supplemented with 0.5 g L 1 cysteine, and incubated for
34 days at 37 C in a 20% CO2 atmosphere (Salvis-Lab
incubator model Biocenter 2001, Rotkreuz, Switzerland). Lactobacilli were identied as at, rough colonies
with irregular edges and 23 mm in diameter. Identication of L. acidophilus colonies was conrmed by
microscopic examination of Gram-stained cultures.
Neither S. thermophilus ST-20Y nor Bifidobacterium
BB-12 grew in these conditions.
A medium (Bif-medium) was adapted from bidobacteria selective media described in the literature (Van
Laere, Abee, Schols, Beldman, & Voragen, 2000; Roy,
2001) to differentiate Bifidobacterium BB-12 from the
other two strains in the starter culture ABT-2. The Bifmedium consisted of M-17 agar supplemented with
0.5 g L 1 cysteine, 2 g L 1 LiCl, 1 g L 1 Tween 80 and
5 g L 1 rafnose or galacto-oligosaccharides (Vivinal
GOS, kindly provided by Borculo Domo Ingredients,
AK Zwolle, The Netherlands). Plates were incubated for
3 days at 37 C under anaerobic conditions (Gas-pack,
Anaerogen; Oxoid, Basingstocke, UK). Colonies of
lenticular shape and 23 mm diameter were enumerated
as bidobacteria, whereas smaller, pinpoint colonies
corresponding to S. thermophilus. L. acidophilus LA5
did not grow on the Bif-medium. To ascertain the
efcacy of the Bif-medium for bidobacteria enumeration, 20% of the lenticular colonies developed in the
plates were subjected to a PCR amplication targeting
the transaldolase gene, which is specic for this genus.
Colonies were picked up using a sterile toothpick,
suspended in 20 mL milliQ water, boiled at 100 C for
5 min and frozen at 20 C. After being thawed, 2 mL of
the suspension was directly added to the PCR reaction,
for which the primers and the conditions described by
Requena et al. (2002) were employed. Identication of
several colonies was carried out by sequencing the
amplied 300 bp fragment.
2.3. Acidifying kinetics
The pH of the samples was monitored during the
fermentation and after 21 days of storage at 4 C by
using a Metrohm Model 691 pH-meter (Metrohm Ltd.,
Herisau, Switzerland).

2.2. Microbiological analyses

2.4. Compositional analysis
Viable counts were determined in fermented milk
samples (1 g), after the fermentation process and after 21
days of storage, by using serial decimal dilutions

Total nitrogen content was determined using a LECO

FP2000 analyser (LECO Corporation, MI, USA).

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2.5. Rheological properties

The apparent viscosity (Zapp) of fermented milk was
measured during fermentation using a dynamic viscometer (Brookeld Model-LV; Brookeld Engineering
Laboratory, Stoughton, USA). The spindle used was
4 cm in diameter and the speed was kept constant at
28 rpm. All the assays were performed in duplicate and
results were mean values in centipoise (cP) units.
Gel rmness of the products after fermentation was
analysed by a texturometer (Instron, Model 4501,
Instron, Engineering Corp., Canton, USA) through a
single compression test using a cylinder (diameter: 5 cm,
distance: 20 mm, speed 20 mm s 1). The analyses were
performed in duplicate at room temperature. Firmness
was expressed as the maximum penetration force, in g.
The syneresis index (g drained whey kg 1 fermented
milk) was calculated according with the method
described by Guzma! n-Gonza! lez et al. (1999).
2.6. Sensory analysis
Sensory evaluation was carried out in fermented milk
samples after 24 h of cold storage by ten members of the
regular taste panel from our food science laboratory.
Appearance, aroma, mouth-feel texture, taste and overall acceptability of samples were scored on a hedonic
scale of 110.
2.7. Statistical studies

using the Statgraphics software (version 2.1; Statistical

Graphics Co., Rockville, USA).

3. Results and discussion

Test conditions for fermented goats milk manufacture were chosen on the basis of preliminary studies
carried out to nd an acceptable product that could
obtain sensory scores similar to cows set-style fermented milk immediately after manufacture. In these
previous experiments (results not shown), the main
complaints for goats fermented milks were related to its
unsatisfactory textural characteristics. Supplementation
with WPC was tried in order to improve the product
texture. A preliminary test was performed to determine
the optimum milk heating temperature to increase whey
protein denaturation. Heat treatment higher than 80 C
for 30 min yielded a product with a manifestly dark
colour that was negatively scored by the test panel
(results not shown). With respect to the starter culture,
two Chr. Hansen cultures were tested: YF-3331, which
contains the traditional S. thermophilus and L. bulgaricus strains, and the ABT-2 culture, characterized by the
production of EPS and low acidication activity.
Fermentation time was signicantly reduced to 4 h by
the regular YF-3331 starter, instead of the 810 h needed
for the ABT-2 starter, but it caused an unpleasant
acidity in goats fermented milks. Therefore, only the
ABT-2 starter culture was employed in further goats
milk fermentations, and WPC concentration was maintained as the sole variable. Batch B was without WPC
supplementation and Batches C and D contained 3%
and 5% WPC, respectively. Fermented cows milk was
used as a reference (Batch A).
3.1. Fermentation process
Fig. 1 shows changes in pH during the fermentation
of milk samples with the ABT-2 starter. The results

6.5
6.0
pH

Protein was determined by applying a nitrogen-toprotein conversion factor of 6.38. Non-protein nitrogen
(NPN) was determined in the 12% trichloroacetic acid
(TCA)-soluble fraction of the samples and analysed in
the LECO analyser after removal of TCA. Mineral
content (Ca, Na, K, Mg, Mn, Zn, Fe, and Cu) was
determined following the method described by De la
Fuente, Fontecha and Juarez (1996). The chloride
concentration was determined using the Sigma diagnostics chloride reagent (Sigma chemical Co., St. Louis,
USA) and following the manufacturers instructions.
The lactose content was determined using the lactose/
d-galactose test for food analysis (Roche, Mannheim,
Germany). Total solids were determined by drying the
samples at 10272 C to constant weight for gravimetric
determination. Ash content was determined by ignition
of solid materials at 550 C for 24 h in an electric mufe
furnace (Guzma! n-Gonza! lez, Morais, Ramos, & Amigo,
1999). All the analyses were performed in triplicate.

829

5.5
5.0
4.5
4.0

The results of the two trials were studied using oneway analysis of variance to determine signicant
differences (Po0.05) by the addition of WPC to
fermented milk samples in bacterial counts, composition, pH, rheological properties and sensory scores by

10

12

Time (h)

Fig 1. Change in pH during manufacture of fermented milk from

cows milk (o), goats milk (&), and goats milk supplemented with
3% WPC (W) or 5% WPC ().

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830

attributed to differences in milk composition among

species (Park, 2000; Flynn & Cashman, 1997; De la
Fuente, Olano, & Jua! rez, 1997). Addition of WPC to
goats milk caused an increase (Po0.05) in K and Mg in
the fermented milk samples, probably due to the
relatively high percentage of these minerals that are
found in milk in the soluble phase and fractionate
mostly to whey during cheesemaking (De la Fuente et al.,
1997; Gastaldi, Lagaude, & Tarodo de la Fuente, 1996).
Supplementation of fermented milk samples with WPC
can be advantageous from a nutritional point of view as
a source of minerals (Flynn & Cashman, 1997; Massey,
2001).

demonstrated a slow acidication prole. The time

required to reach pH 4.5 for goats milk was 10 h. The
fermentation time was reduced to 8 and 9 h for goats
milk supplemented with 5% and 3% WPC, respectively.
Fermented cows milk was stored at 4 C after an 11 h
incubation time although the pH was still 4.6. In
general, a faster acidication rate has been reported
for goats milk as compared to cows milk (Rysstad &
Abrahamsen, 1983; Kurmann, 1986). For all fermented
milk samples, the pH did not signicantly change
(Po0.05) during the 3 weeks storage at 4 C (results
not shown), indicating no acidication during storage.

3.2. Fermented milk composition

3.3. Microbiological analyses
Tables 1 and 2 show overall composition of fermented
milk samples after the fermentation process. The main
differences between fermented milk samples resulted
from the addition of WPC, which caused an increase in
total solids, mainly due to the protein content (Table 1).
The lactose content of goats milk before fermentation
was enriched by 1.2% with skim milk powder over its
natural content of 4.5%. Addition of 3% WPC and 5%
WPC further increased the lactose content by 1.3% and
2.2%, respectively. Lactose was extensively utilized
during fermentation (Table 1). Protein content was
increased by an average of 1% by supplementation with
WPC, and non-protein nitrogen was also higher in
supplemented milk samples.
Goats fermented milk showed a higher content of
minerals, mainly Ca, Na and Mg, than cows fermented
milk (Table 2). These differences could be generally

Table 3 shows results of bacterial counts after the

fermentation process and at the end of storage of the
fermented milk samples. The main population was
represented by S. thermophilus in all samples, with
higher levels (Po0.05) when WPC was added to milk.
This is in agreement with the faster reduction of pH
observed during fermentation (Fig. 1). There were no
changes in the viability of S. thermophilus during
storage, counts being maintained at 78  108 cfug 1 in
all fermented milk samples. An increase in L. acidophilus
growth during fermentation of about one log unit was
also observed in all fermented milk samples, values
reaching 23  107 cfug 1. However, all counts of L.
acidophilus dropped under 106 cfug 1 after 21 days
cold storage. Low viability of L. acidophilus LA-5
during fermented milk storage has been described by

Table 1
Content (%, meana 7SD) in total solids, ash, protein, NPN and lactose in the fermented milk samples manufactured from cows milk (A), goats
milk (B) and goats milk supplemented with 3% WPC (C) and 5% WPC (D)
Fermented milk

Total solids

Ash

A
B
C
D

14.270.86
14.370.04a
16.770.81ab
17.872.07b
a

Protein
a

NPN
a

0.8770.08
0.8670.01a
1.2070.21ab
1.3970.25b

Lactose
a

3.7170.01
3.9570.06a
5.0170.41b
5.3170.13b

2.1870.21b
1.1970.30a
1.2870.22a
1.2270.31a

0.1870.03
0.1870.03a
0.5870.10b
0.6670.05b

Means are average from two independent trials. Different letters indicate signicant differences (Po0.05) between batches.

Table 2
Mineral composition (g kg 1; meana7SD) of the fermented milk samples manufactured from cows milk (A), goats milk (B) and goats milk
supplemented with 3% WPC (C) and 5% WPC (D)
Fermented milk
A
B
C
D

Chlorides
2.970.01
3.170.05
3.170.05
3.070.04

Ca

Na
a

1.0170.06
1.1170.06ab
1.1870.06b
1.1970.07b

K
a

0.5370.01
0.6270.02b
0.6570.04b
0.7070.03c

Mg
a

1.5070.04
1.5370.21a
1.8470.10b
1.9270.20b

0.09670.002
0.10670.001b
0.12770.006c
0.13570.007d

Cu

Fe

Zn

o0.002
o0.002
o0.002
o0.002

o0.002
o0.002
o0.002
o0.002

0.004670.0001
0.004570.0001
0.004870.0009
0.004670.0006

Means are average from two independent trials. Different letters indicate signicant differences (Po0.05) between batches.

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831

Table 3
Viability (cfu g, 1 meana 7SD) of Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12 in the fermented
milk samples manufactured from cows milk (A), goats milk (B) and goats milk supplemented with 3% WPC (C) and 5% WPC (D) after the
fermentation process and 21 days of storage at 4 C
Fermented milk

1 day

21 days
ab

6.670.7
5.272.9a
9.971.7bc
11.274.0c
a

1 day
a

7.171.4
7.271.4a
8.771.4a
8.972.7a

Bifidobacterium BB-12
(cfu g 17SD)  106

21 days

1 day

o10
o106
o106
o106

ab

3.270.7
3.771.0b
3.471.0b
1.970.7a

21 days
a

2.271.4a
2.770.5a
13.572.7b
19.474.8c

4.271.3
3.670.4a
16.674.8b
44.0711.7c

Means are average from two independent trials. Different letters indicate signicant differences (Po0.05) between batches.

Nighswonger, Brashears, and Gilliland (1996). Addition

of WPC did not inuence growth or viability of this
strain. In contrast, Bifidobacterium growth and viability
were greatly enhanced by WPC supplementation (Table
3). These results are in agreement with those reported by
Bozanic and Tratnik (2001) that also reported an
increase in bidobacteria growth after fermentation of
goats milk supplemented with WPC.
The Bif-medium used to enumerate bidobacteria in
this study did not include the antibiotics that are often
used to inhibit growth of yoghurt bacteria and could
cause under-estimation of bidobacteria counts in
selective media (Roy, 2001). The differentiation of
Bifidobacterium in the Bif-medium was achieved by
replacing lactose by galacto-oligosaccharides (GOS) and
rafnose, considering the ability of these substrates to
selectively support Bifidobacterium growth (Gopal,
Sullivan, & Smart, 2001). Colonies differentiated better
when rafnose was employed (results not shown).
Representative colonies were conrmed by PCR using
primers targeting the transaldolase gene, which are
specic for Bifidobacteria (Requena et al., 2002).
Sequencing of several 300 bp fragments revealed 100%
identity to B. lactis (results not shown). The capability
of WPC to increase B. lactis growth in milk has recently
been demonstrated (Janer, Pela! ez & Requena, unpublished results). When WPC was not added (Batches A
and B), there was no increase in bidobacterial counts,
remaining at the initial level of inoculum
(3  106 cfug 1). Decrease of bidobacterial counts was
seen during storage of all fermented milks, although
WPC-supplemented fermented milk samples maintained
levels above 107 cfug 1 (Table 3). Due to the poor
growth of bidobacteria in milk, it is generally
recommended that their inoculation level in fermented
milk should be that of the desirable level of the probiotic
culture in the nal product. However, increased
inoculum does not guarantee viability of bidobacteria
during fermentation and storage of fermented milk,
which has been described as variable depending on the
species and supplements added (Dave & Shah, 1998;
Lamoureux, Roy, & Gauthier, 2002). The present work

4800

Viscosity (cP)

A
B
C
D

Lactobacillus acidophilus
(cfu g 17SD)  107

Streptococcus thermophilus
(cfu g 17SD)  108

3600

2400
1200
0
0

10

15

Time (h)

Fig 2. Changes in the apparent viscosity during manufacture of

fermented milk from cows milk (o), goats milk (&), and goats milk
supplemented with 3% WPC (W) or 5% WPC (}).

Table 4
Rheological properties (meana7SD): viscosity (cP), rmness (g) and
syneresis grade (g kg 1) of the fermented milk samples manufactured
from cows milk (A), goats milk (B) and goats milk supplemented
with 3% WPC (C) and 5% WPC (D)
Fermented milk
A
B
C
D

Viscosity

Firmness
ab

23257388
17867284a
30127300b
45457487c

Syneresis
a

11.770.68
6.1571.48a
25.270.98b
34.776.43c

570783bc
635744c
508776ab
430757a

a
Means are average from two independent trials. Different letters
indicate signicant differences (Po0.05) between batches.

demonstrates that WPC supplementation of goats milk

benecially inuences B. lactis growth during fermentation, as well as its viability during fermented milk
storage. Studies will be carried out to characterize the
effect of WPC on the growth and viability of other
bidobacteria species in fermented milks.
3.4. Rheological properties
Fig. 2 shows results of viscosity during manufacturing
of fermented milk samples. All samples progressively
attained characteristic properties of uids during
fermentation. The increase in apparent viscosity

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Table 5
Sensory analysis (meana 7SD) of the fermented milk samples manufactured from cows milk (A), goats milk (B) and goats milk supplemented with
3% WPC (C) and 5% WPC (D)
Fermented milk
A
B
C
D

Appearance
ab

7.571.4
6.572.2a
8.571.1b
8.371.3b

Aroma

Taste
b

8.371.1
6.472.0a
7.970.9b
7.870.9b

Texture
b

8.270.9
4.371.3a
7.871.3b
7.570.9b

Acceptability
b

8.070.9
5.271.2a
8.370.8b
7.970.7b

8.370.8b
4.771.4a
8.171.0b
7.970.9b

Scores vary between 1 (very bad) and 10 (excellent).

a
Means are average from two independent trials. Different letters indicate signicant differences (Po0.05) between batches.

corresponded with the increase of solid content (Table 1).

Curdling began rst in milk supplemented with 5%
WPC, reaching the highest viscosity (Po0.05) at the end
of the fermentation process, when the pH reached 4.5.
The lowest apparent viscosity was observed during
fermentation of non-supplemented goats milk. Higher
whey protein content, and its denaturation during heat
treatment prior to fermentation, highly inuences
viscosity due to an increase of protein binding capacity
that results in a higher gel viscosity during coagulation
(Shaker, Jumah, & Abu-Jdayil, 2000). Denaturation of
b-lactoglobulin and its interaction with casein micelles
have been shown to highly inuence gel fermented milk
properties (Needs et al., 2000).
An important criterion for quality assessment of setstyle cultured milk products is the texture of the gel.
Table 4 shows results of rheological characteristics of
fermented milk samples after the fermentation process.
All parameters signicantly increased (Po0.05) in
goats fermented milk by the addition of WPC. As in
viscosity, increase of gel fermented milk rmness
depends on the total solids as well as on protein content
and type (Oliveira, Sodini, Remeuf, & Corrieu, 2001).
Although total solids content for cows milk and nonsupplemented goats milk was similar (Table 1), rmness
of goats milk coagulum was about half that of cows
milk. This demonstrates the high inuence on texture
caused by the differences in casein content and micelle
structure between species (Remeuf and Lenoir, 1986;
Vegarud et al., 1999).
The analysis of the syneresis values of the fermented
milk samples also showed a signicant (Po0.05)
decrease of whey drainage in goats milk coagulum
along with the addition of WPC (Table 4). Reduction of
whey syneresis corresponds to the improvement of whey
protein water-holding capacity, which increases with
denaturation (Britten & Giroux, 2001). Spontaneous
whey separation increased in cows fermented milk
during storage, a defect that was not observed in
goats fermented milk supplemented with WPC. This
suggests that WPC could be successfully employed in
fermented milk manufacture for controlling whey
separation, and it would avoid the use of non-dairy
stabilizers.

3.5. Sensory evaluation

Results of the sensory evaluation of fermented milk
samples on a scale from 1 (very bad) to 10 (excellent) are
shown in Table 5. In general, scores of goats fermented
milk for all attributes tested increased (Po0.05) by the
addition of WPC. Goats fermented milk was the least
acceptable, tasters objecting to its liquid texture, and
non-typical yoghurt taste. Addition of WPC masked the
characteristic taste of goats milk. Nevertheless, increase
of WPC up to 5% did not enhance the sensory grading
of fermented milk, and the product was dened by some
panellists as having a non-pleasant salty taste with a
granulous texture. Cows fermented milk had a low
grading for appearance due to wheying-off on the
fermented milk surface. The fermented goats milk
supplemented with 3% WPC was scored the highest,
showing a high overall acceptability, similar to that for
cows fermented milk.

4. Conclusion
An acceptable fermented goats milk, when compared
with a set-style cows milk yoghurt, has been obtained
by supplementation of milk with 3% WPC. The main
advantages of WPC addition to goats milk are related
to the reduction of fermentation time, the nutritional
enrichment of the product in protein and minerals, the
increase in bidobacterial growth and viability, and the
development of suitable rheological properties for a setstyle fermented milk. Increase in bacterial population by
addition of 3% WPC did not adversely affect the
sensory acceptability of the product, which had a high
score for appearance, taste, aroma, texture and overall acceptance, nor did it cause acidication during
storage.

Acknowledgements
This research was nanced by Project AGL20000727-C03-02. We thank Fermo SA and Borculo Domo
Ingredients for their kind supply of WPC and Vivinal

ARTICLE IN PRESS
A.B. Mart!n-Diana et al. / International Dairy Journal 13 (2003) 827833

GOS, respectively. C. Janer is the recipient of a

scholarship from the Spanish Ministry of Science and
Technology.

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