Characterization of probiotic fermented goat milk. Nutricional quality

SUSANA SALVA; HOLGADO FERNANDO; KAIRUZ MARTHA NUÑEZ DE; ALVAREZ SUSANA

Tafí del Valle. Tucumán

Jornada; XXIV Jornadas Científicas de la Asociación Biología Tucumán; 2007

Asociación de Biología de Tucumán

We studied physical, chemical and microbiological features of a probiotic goat milk, fermented (GMF) with Lactobacillus casei CRL1505, in order to evaluate their nutritional input and the Recommended Daily Dose (RDD) for 1 to 8 years old children. Goat milk was pasteurized and fermented with Streptococcus thermophilus CRL806, CRL728 and L.casei CRL1505 (4h-42°C). During storage (15d-4°C) the total and differential count of lactic acid bacteria (LAB), diacetil+acetoine production, syneresis, chemical analysis and % of RDD were determined. GMF presented 9,830,07 logUFC/ml of LAB and 6,210,01 logUFC/ml of L.casei CRL1505. Product had a good flavor, lack of syneresis, and appropriate consistency and texture. The pH and acidity (significance level of 5%), viability of L.casei CRL1505 and the rheological characteristics of the product were constant during the storage. Its chemical composition was: 3,89 g% protein, 4,15 g% fat, 79,93 g% humidity and 0,91 g% ashes. Micronutrient content was: 147,05 mg% Ca, 45,89 mg% Na and 146,03 mg% P. Two-hundred ml of GMF cover the energy, protein, Ca and P DDR of 1 to 8 years old children, with appropriate ratio Ca:P (1:0,7). GMF with L.casei CRL 1505, is a dairy product with high nutritional quality, specially for young children.